Chef Doma Wang, affectionately known as the ‘Momo Queen of Kolkata,’ stands as a culinary maven breaking barriers and paving the way for women in the vibrant landscape of Indian kitchens. Her journey is not just one of culinary excellence but also a testament to the resilience and determination required for women chefs to make their mark in a predominantly male-dominated industry.

Chef Doma Wang’s culinary journey took an unconventional turn when she was assigned to the pasta section—a tiny room with space for only one person. Little did she know that this seemingly confined space would become the launching pad for her culinary brand. In 2020, on World Pasta Day, Chef Wang unveiled her brand, marking the beginning of a new chapter in her culinary career. The challenges faced by women chefs, often relegated to specific sections or underestimated roles, are not unfamiliar to Chef Doma Wang. However, her ability to turn adversity into opportunity exemplifies the resilience that defines her culinary prowess.

Chef Doma Wang, often referred to as the ‘Momo Queen of Kolkata,’ acknowledges that there is still a long way to go for women chefs to gain the recognition they deserve. In her view, the commercial kitchens in India are predominantly ruled by men, and the narrative around famous Indian chefs often revolves around those based abroad.

“Unfortunately, it’s still the men who rule the commercial kitchens in our country. When one talks of famous Indian chefs, it’s mostly those who are based abroad – Asma Khan, Maneet Chauhan, Garima Arora, to name a few. I am hopeful that in a few years from now, more female chefs will climb the ladder as head chefs,” Chef Wang shares. Her optimism reflects a belief in the transformative power of time and the potential for a more inclusive culinary industry. Chef Doma Wang’s culinary ventures, The Blue Poppy Thakali and Boma Asian Bakery, are not merely eateries but reflections of her culinary innovation and entrepreneurial spirit. Through her establishments, Chef Wang not only showcases her culinary expertise but also contributes to redefining the narrative for women in Indian kitchens.

The challenges faced by women chefs, often relegated to specific sections or underestimated roles, are not unfamiliar to Chef Doma Wang. However, her ability to turn adversity into opportunity exemplifies the resilience that defines her culinary prowess.

Chef Doma Wang’s impact extends beyond her culinary ventures; it serves as an inspiration for the next generation of women chefs aspiring to break into the culinary world. Her journey challenges stereotypes and underscores the potential for women to excel in every aspect of the culinary profession. As the ‘Momo Queen of Kolkata,’ Chef Doma Wang represents not just a culinary icon but a symbol of empowerment and determination. Her story invites more women to embrace their passion for cooking, dismantle gender barriers, and assert their presence in the diverse and dynamic world of Indian kitchens.

Chef Doma Wang’s journey is a narrative of resilience, determination, and culinary brilliance. From navigating confined spaces to launching her culinary brand, she has defied stereotypes and emerged as a culinary pioneer shaping the future. As more women chefs like Chef Doma Wang ascend the ranks and establish themselves as leaders in the culinary realm, the narrative of Indian kitchens is undergoing a transformation—one that celebrates diversity, talent, and the indomitable spirit of women in the culinary arts. Chef Doma Wang’s legacy is not just in her delectable creations but in the doors she has opened for future generations of women chefs in India.

Chef Anukriti Anand, the visionary behind Altogether Experimental, is not merely crafting culinary delights but reshaping the narrative for women in professional kitchens. In a realm where gender stereotypes have long hindered progress, Chef Anand stands as a trailblazer, challenging misconceptions and empowering a new generation of female chefs.

For decades, the perception prevailed that women belonged solely in home kitchens, not professional ones. Chef Anukriti Anand, the Chef-Owner at Altogether Experimental, reflects on the longstanding misconception that hindered women from pursuing careers in the culinary world. She emphasizes that this perception has changed recently, with more people recognizing the prowess of women chefs in top culinary positions. “Women are top chefs everywhere, but this is quite recent. Everyone is getting educated about this, and people are finally beginning to understand what it really takes to be in the kitchen,” Chef Anand asserts. The evolving perception highlights a shift in understanding the creativity, agility, and dedication required in the culinary profession, challenging the notion that it is an exclusive domain for men.

At Altogether Experimental, Chef Anukriti Anand has established more than a culinary destination; it is a testament to breaking barriers and fostering an environment where creativity thrives. An all-girls run kitchen, specialty coffee bar, and modern patisserie in New Delhi, Altogether Experimental is not just a culinary venture but a celebration of the strength and talent of women in the culinary domain. “You have to be creative and be on your toes all the time, and it’s not a bad profession to be in. Young female chefs are willing to work long hours, learn and grow, and open up their own restaurants,” Chef Anand remarks. Her words resonate with a new wave of female chefs eager to make their mark, demonstrating that the kitchen is a space for innovation, skill development, and professional growth.

Chef Anukriti Anand’s journey echoes the experiences of many women in professional kitchens. In her previous roles, she often found herself as the sole female chef amidst a predominantly male team. This scenario, she believes, compels women to go the extra mile to prove themselves. The challenges faced by women in male-dominated kitchens are often multifaceted, requiring not only culinary skill but also resilience and assertiveness. “At Le Cirque, I was the only woman chef amongst a team of 16 men, which meant a lot of conflicts. I grew tired of fighting with every single person,” recalls Chef Anand. Her experience underscores the persistence and determination required for women to establish their presence and command respect in professional kitchens.

Chef Anukriti Anand’s contribution to the culinary landscape extends beyond her own ventures. By challenging stereotypes and providing a platform for women in her kitchen, she contributes to shaping a more inclusive future for the culinary industry in India. Her story becomes a source of inspiration for aspiring chefs, proving that gender is not a determinant of culinary excellence. In Altogether Experimental, Chef Anand has created more than a culinary haven; she has established a paradigm for women to thrive in professional kitchens. As the culinary scene continues to evolve, Chef Anukriti Anand’s impact resonates as a beacon of empowerment and creativity, breaking down barriers and inviting more women to embrace their passion for cooking in professional spheres.

In the ever-evolving landscape of the culinary world, Chef Sambhavi Joshi stands as a beacon of innovation, fearlessness, and a powerful force challenging traditional norms. As women continue to reshape the culinary industry in India, Chef Sambhavi Joshi’s journey exemplifies the transformative power of passion and determination.

Chef Sambhavi Joshi shares a common sentiment with her peers, acknowledging the remarkable strides made by women chefs in India. The culinary scene is witnessing a surge of women who, unafraid of taking risks, venture into remote places, open their own restaurants, acquire the necessary equipment, and make decisions that shape the future of gastronomy. Chef Joshi firmly believes in the power and potential of women in the culinary domain.

Spearheading the charge for change, Chef Sambhavi Joshi, like many other women chefs, is redefining the narrative around kitchens. Historically, kitchens were not seen as inclusive spaces for women. However, Chef Joshi emphasizes that women have always been risk-takers; it’s just that they were not readily entrusted with the responsibility of running a kitchen. The fear of women abandoning their culinary pursuits post-marriage or motherhood created a barrier.

“Today, women in the culinary industry are working equally, if not more, than men, and there’s no fear. Things are changing massively, and more women are becoming a part of the industry,” Chef Joshi asserts. The shift in mindset and the breaking of stereotypes pave the way for women to ascend to leadership roles in the culinary world. Sherry Mehta, a home chef, caterer, and founder of Kanak by Sherry and A Girl from the Hills, echoes the sentiment that as women in the culinary world, there’s an inherent tendency to cook from the heart. For a long time, this translated into comfort food, dishes that resonated with friends, families, and diners on a personal level.

However, the narrative is evolving. Sherry Mehta notes that thanks to increased access to global flavours and knowledge, women chefs are now embracing experimentation. Despite being a smaller cohort, women chefs are progressively pushing boundaries and exploring diverse culinary realms. Sherry Mehta herself has been a trailblazer, researching and recreating dishes from undivided Punjab and introducing mountain cuisine to the diverse palate of India.

Chef Sambhavi Joshi, with her distinctive approach and culinary prowess, exemplifies the spirit of modern women chefs. Her journey is characterized by a commitment to breaking barriers, embracing risks, and redefining culinary norms. As a skilled chef, she brings a fresh perspective to the art of cooking, challenging preconceived notions and pushing the boundaries of traditional flavours.

Chef Joshi’s culinary creations go beyond the ordinary, reflecting a fusion of creativity, innovation, and a deep-rooted passion for gastronomy. Her contributions to the culinary world extend beyond the kitchen, serving as an inspiration for aspiring chefs, especially women, who seek to carve their niche in the industry. As the culinary landscape in India undergoes a transformation, women like Chef Sambhavi Joshi and Sherry Mehta are at the forefront, paving the way for a more inclusive and diverse industry. The evolving narrative reflects not only the changing dynamics of kitchens but also the increasing influence of women chefs in shaping culinary experiences.

In a world where fear and hesitation once hindered the progress of women in the culinary domain, Chef Sambhavi Joshi and her contemporaries stand as living testaments to the power of passion, innovation, and resilience. As they continue to experiment, create, and lead, the culinary scene in India is destined for a future where gender is no barrier to showcasing culinary excellence. Chef Sambhavi Joshi’s journey is not just a personal success story but a testament to the collective triumph of women in the vibrant world of gastronomy.