From the vibrant kitchens of India to becoming the culinary force behind Dubai's new Indian restaurant, The Viceroy's Table at Hyatt Place Hotel, Jumeirah, Chef Karishma Sakhrani’s journey is one defined by passion, purpose, and a deep love for soulful food.
A self-taught chef who transitioned from a corporate career at Vogue, Chef Karishma first rose to fame as a finalist on MasterChef India, and has since carved out her own space in the culinary world, one that blends approachability with flavourful finesse. One of India's most recognised young chefs, Chef Karishma is passionate about fresh, seasonal ingredients and simple, soulful flavours.
Connector spoke to Chef Karishma to learn more about her inspirations, favourite flavours, and the simple joys that shape her food philosophy.
How did you get started in the food industry?
I started my career in the corporate world, but my true passion always lay in food. Being on MasterChef India gave me the perfect push and belief to switch paths and turn my love for cooking into a full-time profession. It’s been an incredible journey of growth and discovery since then.
What is your earliest cooking memory?
My earliest and most cherished cooking memory is being in the kitchen with my mom. She was, and still is, my biggest inspiration. I remember standing on a little stool next to her, helping her bake cakes and stir pots, completely fascinated by how effortlessly she brought everything together. Watching her
cook taught me that food isn’t just about recipes, it’s about love, care, and the joy of feeding people. My mother is my role model, and those moments with her shaped not just my cooking, but who I am today.
What is your favourite dish from your country?
Paani puri, without a doubt! There’s nothing more fun and satisfying than standing at a street stall, popping those crunchy, tangy, spicy bites one after another. It captures the spirit of India. Vibrant, bold, and full of life. And it always takes me back to happy childhood memories.
What is the one go-to and easy snack you love making for midnight cravings?
My homemade cashew espresso butter! It’s creamy, slightly sweet, and has a lovely kick from the espresso and it's the perfect late-night pick-me-up. I love spreading it on warm toast, pairing it with sliced bananas, or even just enjoying a spoonful straight from the jar.
What is the one raw ingredient you cannot cook without from your country?
Definitely fresh lemons and limes! I love how just a squeeze can transform a dish. It adds brightness, balance, and that signature burst of freshness that ties everything together. I love it so much that I even have a little lemon tattoo as a reminder of how something so simple can make such a big impact.
What is the best dish to try at your restaurant?
Our Haleem with pav is a must-try. It’s a beautiful celebration of rich, slow-cooked flavours and comforting textures. The Haleem is perfectly spiced and tender, paired with soft, buttery pav that soaks up every bit of the goodness. It’s a dish that feels both indulgent and soulful, capturing the heart of traditional Indian cuisine.
Chef Karisha Sakhrani
Head Chef
The Viceroy's Table