Garima Arora: First Indian woman to win a Michelin star - michelin star restaurants dishes

On Wednesday, November 14, Garima Arora became the first Indian woman to receive a Michelin star.
Arora won the prize for her innovative menu at GAA restaurant in Bangkok, from Mumbai.
Mumbai's Jai Hind College's mass media graduates were briefly journalists before leaving India to study and pursue her passion for food.
Alumni of the Paris Blue Belt have the difference between learning and working with culinary genius, such as René redzpi of Noma, celebrity chef Gordon Ramsey, and Gagan a of India
Interestingly, Garima started GAA just a year and a half ago, but her funny menu won her praise. 'Go Team Gaa!
Garima's team at GAA wrote on Instagram on November 14 that without your efforts and commitment over the past year and a half, we could not have done that.
Congrats chef Garima (@ arorgarima), the first female Indian chef to get a star, you are a force.
"Very congratulatory to our sister restaurant," the article wrote . ".
Garima also shared photos of her team and wrote: "speak out to the 30 most amazing people I 've met in the last year and a half.
Everyone of them insists, believes, and always appears.
Express our heartfelt thanks and congratulation to every member of the Gaa team.
Shortly after winning the championship, Gargan Anand praised Arora's work on Instagram: "Her food is really her character, she is cooking and doesn't wear high heels. . . . .
She and her team take on new challenges in the kitchen every day, and many people stab her in the back and she is still continuing her mission.
"From the chef to the chef and the boss, she is really mature, and finally I can say that she and her food are so delicious and incredible," Anand wrote in his post . ".
"Let me remind you that she will soon take over the food stage in Bangkok and success will touch her glory and she will be so famous and rock," Anand concluded . ".
While Garima will come home to India one day, she also offers some advice for young chefs.
Garima said the new generation of Indian chefs need to think about the legacy they are creating as an industry and work to create opportunities for the future.