With a passion for storytelling through food, Chef Aakash Tyagi brings a bold and refreshing approach to the kitchen at Romeo Lane Dubai, Pullman Dubai Downtown, where he currently serves as Head Chef. A Delhi native and a graduate of Institute of Hotel Management Delhi, Chef Aakash began his culinary journey at the iconic Masala Library, where he was introduced to the world of progressive Indian cuisine. Over the past decade, Chef Aakash has helped shape some of the most talked-about dining concepts in the UAE, including Pincode by Kunal Kapur.
Known for his creativity and research-driven menus, Chef Aakash blends nostalgic Indian flavours with modern techniques, delivering dishes that surprise, delight and spark conversation, making every plate a story worth sharing.
How did you get started in the food industry?
I was the only student from my class who did not opt for engineering. I had set my sights on becoming a sommelier. But somewhere between tasting notes and theory, my love for food proved to be louder. The pull of the kitchen, its chaos, creativity, and rhythm was too powerful to ignore. That’s where I truly found my calling.
What is your earliest cooking memory?
One of my earliest memories is sitting in the corner of a bustling kitchen in our joint family home, watching my mother cook. I was far too young to help, but I was completely fascinated by the rhythmic chopping, the sizzle of spices hitting hot oil and the comforting aroma of food slowly coming together. There was always a warmth in that kitchen that planted the first seeds of my love for cooking.
What is your favourite dish from your country?
Lamb Shank Nihari which hails from the northern part of India, there is something deeply soulful about it. It’s indulgent while carrying the essence of slow-cooked North Indian cooking. For me, it’s the kind of dish that speaks of a typical winter morning in Delhi, where comfort comes in the form of tender meat, bone marrow, along with a roti that soaks up all the flavours.
What is the one go-to and easy snack you love making for midnight cravings?
Kebabs inside a burger bun with melted cheddar cheese and green chilli pickle. Overall, it is a quick, bold, and oddly addictive snack to satiate a midnight snack craving.
What is the one raw ingredient you cannot cook without from your country?
Mustard oil. It adds punch, aroma, and a certain sharpness you just can’t replicate.
What is the best dish to try at your restaurant?
The bhatti lamb chops which are specifically charred on robata, served with rich rarra and khamiri roti. It’s rustic, bold, and unapologetically North Indian with technique-driven finesse.
Chef Aakash Tyagi
Head Chef
Romeo Lane Dubai