Executive Chef Ravi Kant, The LaLiT New Delhi

If culinary brilliance had a flavour, it would taste a lot like Executive Chef Ravi Kant’s creations… rich, layered, rooted, and just the right amount of spice. Currently serving as Executive Chef at The LaLiT New Delhi, Chef Ravi isn’t just stirring simmering pots, he’s stirring conversations around conscious dining, tradition-forward innovation, and soulful food experiences.

Trained at the renowned Institute of Hotel Management, Pusa, and mentored by the nurturing aromas of his mother’s kitchen, Executive Chef Ravi’s journey is seasoned with passion, precision, and a deep love for local Indian produce. From the home-cooked warmth of his childhood to leading the culinary orchestra at one of India’s most prestigious luxury hotels, his journey has been anything but half-baked.

Under his expert ladle, The LaLiT’s kitchens have become a bastion of farm-to-fork philosophy through his signature initiative, “We Serve, What We Grow.” Think chemical-free herbs, sun-kissed seasonal veggies, and menus that change like Delhi’s moods… one harvest at a time. He’s plated sustainability with sophistication, transforming every meal into a heartfelt, health-forward experience.

And there’s more on his menu of achievements: Chef Ravi was the flavour force behind India’s showcase at the G20 Summit, where millets met global standards, and tradition walked hand-in-hand with vegan innovation. Recently honoured with the Culinary Excellence Award at the 11th HRANI Conclave, Executive Chef Ravi continues to whisk up purpose with palate, blending mentorship, minimal waste, and maximum creativity.

In an exclusive conversation with Sumita Chakraborty, Editor-in-Chief, TheGlitz, Executive Chef Ravi Kant, The LaLiT New Delhi, serves up insights on flavour philosophy, his soulful culinary roots, and why at The LaLiT, it’s not just about cooking… it’s about creating conscious cuisine with heart and heritage on every plate.

Over To Executive Chef Ravi Kant, The LaLiT New Delhi

Chef Ravi, your culinary roots trace back to your mother’s kitchen — a humble beginning that now finds expression in the grand kitchens of The LaLiT New Delhi. How has that journey shaped your culinary voice today?

Absolutely it all started in my mother’s kitchen. Watching her cook with intuition, patience, and love taught me that food is not just about taste, but about emotion. That early exposure shaped how I view ingredients and flavours even today. At The LaLiT New Delhi, I bring that same spirit to my kitchen focusing on soulful, honest food that connects with people. No matter how elaborate the dish, I always aim to keep its essence rooted in simplicity and tradition. That’s the voice I carry forward – one that’s genuine, nostalgic, yet evolving.

At The LaLiT New Delhi, your “We Serve, What We Grow” initiative has redefined luxury dining with a conscious, sustainable edge. What inspired this farm-to-table concept, and how do you ensure it stays fresh and relevant season after season?

“We Serve, What We Grow” came from a simple idea – let’s grow what we serve, and serve what we trust. Our in-house gardens let us use fresh, seasonal and chemical-free ingredients every day. It’s not just about luxury anymore, guests want transparency and connection with what’s on their plate. To keep it exciting, we keep the menus dynamic and seasonal. The garden changes and so do our dishes. It allows us to celebrate India’s produce, reduce food miles and offer a truly fresh experience every time.

You’ve consistently fused tradition with innovation, be it in millet-based menus or plant-forward creations. How do you walk the fine line between preserving authenticity and appealing to the global, wellness-conscious guest of The LaLiT?

It’s a balance that comes from respect. Respect for the ingredients, the region they come from and the guest in front of me. When I work with millets or vegan concepts, I never try to change the soul of a dish. I look at how I can present it in a way that today’s guests can relate to – lighter, health-forward, yet rooted in tradition. For example, a humble bajra khichdi can be plated like risotto, without losing its identity. That’s how I approach fusion – not as a trend, but as a thoughtful evolution.

Representing India’s culinary heritage on a global platform like the G20 Summit is no small feat. What dishes made the cut for the showcase, and how did your team at The LaLiT help bring your vision to life?

It was an absolute honour to be part of the G20 culinary showcase. We wanted to present dishes that told stories not just through flavour, but through origin and significance. Our menu included millet-based starters, traditional regional thalis and plant-forward creations that represented the richness of Indian diversity. From pearl millet to jackfruit, every ingredient had a purpose. My team at The LaLiT New Delhi was the backbone working tirelessly to perfect every detail, from prep to presentation. Their passion and precision brought the vision to life beautifully.

In a world increasingly drawn to conscious dining, how do you see The LaLiT New Delhi setting benchmarks in sustainable hospitality — especially when it comes to ingredient sourcing, waste management, and local empowerment?

At The LaLiT New Delhi, sustainability isn’t a department – it’s a way of life. Our gardens are central to how we cook, but it goes beyond that. We focus on using every part of an ingredient, reducing kitchen waste, composting and sourcing locally wherever possible. Our team is trained to respect ingredients whether it’s a spice or a sprig. We also support local artisans and farmers creating a community around conscious dining. It’s about doing the right thing, one small decision at a time.

Congratulations on the Culinary Excellence Award at the HRANI Conclave! What does this recognition mean to you personally and professionally, and how does it reflect the culinary ethos of The LaLiT brand?

Thank you so much. It was a very humbling moment. Personally, it felt like a nod to the years of dedication, experiments, and quiet lessons learned in the kitchen. Professionally, it reflects the belief system we follow at The LaLiT – that food should be honest, inclusive and forward-thinking. This award is not just mine it’s a recognition of the team that stands behind me every day. Together, we’re working to make luxury more meaningful and hospitality more human.

With the rising popularity of millet, vegan, and regional cuisines, how is your menu at The LaLiT evolving to cater to changing guest expectations while retaining its distinct flair?

We’re constantly evolving, but never at the cost of authenticity. Millets have made a well-deserved comeback, and we’ve embraced them by crafting dishes where they’re not just a healthy side but the hero. For our vegan guests, we’ve gone beyond just accommodating preferences in fact we’ve created experiences. A key example is La Petite Café, our vegan specialty café which offers thoughtfully curated plant-based dishes, desserts and beverages that are both indulgent and conscious.

Across our restaurants, we continue to revive lesser-known regional dishes, presenting them in new formats while staying true to their roots. What sets us apart is that we approach these trends with heart, research and intention & not as a fad, but as a deeper commitment to wellness, sustainability and flavour-forward dining.

You’re a mentor to many young chefs at The LaLiT and beyond. What’s one piece of kitchen wisdom you always pass on… something that goes beyond technique and speaks to the heart of being a great chef?

One thing I always say: “Cook with your heart, but think with your guest in mind.” Technique can be taught, but passion, humility, and curiosity make a true chef. I tell my team to taste everything, learn from everyone, and never forget the purpose of why we cook – to nourish, to delight and to create memories. At the end of the day it’s not about the applause but it’s about the quiet satisfaction of having made someone’s day a little better through your food.