Interview: Chef Afshaa Rajqotwala: Stirring Comfort, Creativity & Connection

Some chefs chase grandeur. Chef Afshaa Rajqotwala chases heart. Her journey with food didn’t begin in Michelin-starred kitchens or gilded restaurants—it began in her family kitchen, scribbling recipes dictated by her grandmother into a tiny cookbook. “I wrote down all the recipes of the home meals I enjoyed. My mom added to the spark by giving me child-friendly cookbooks, and soon I was baking chocolate puddings out of pantry scraps during summer holidays,” she recalls. Those humble beginnings built not just a chef, but a storyteller of flavours.

Trained at Le Cordon Bleu in London and armed with a degree in International Hospitality and Tourism Management, Afshaa could have chosen the polished, predictable path of hospitality management. Instead, she followed her heart into the chaos of kitchens and the stage of food media. Her celebrated win on Chef vs Fridge didn’t just crown her talent—it sharpened her edge. “Cooking in a competitive setting is very different from a restaurant kitchen. There’s time pressure, unpredictable ingredients, and the gaze of cameras. You learn that creativity often thrives when you’re forced out of your comfort zone,” she says.

That blend of discipline and daring now finds a home in her latest venture, Pomodoro—a micro-dining, pasta-first concept that feels equal parts playful and poetic. Why pasta? Afshaa answers without hesitation: “Pasta has always been my comfort food. It’s humble, versatile, and soulful. I wanted to showcase it in all its glory—fresh, wholesome, and endlessly creative.”

An Intimate Stage for Pasta

Pomodoro isn’t just a restaurant. It’s theatre with flour, tomatoes, and butter. The open kitchen forms the heart of the space, where diners at the pasta counter witness their meals rolled, tossed, and plated in real-time. “The open kitchen is where all the madness happens. Guests watch, chat with chefs, and often join in our playful banter. Those counter seats? They’re the most action-packed in the house,” Afshaa says, laughing.

On the menu, simplicity reigns supreme. The Pomodoro itself—a tomato base made with fresh ingredients, balanced and bright—is the soul of the space. But there’s also indulgence in the form of the crowd-favorite Truffle’d Chittara, a silky butter-based truffle sauce that whispers decadence. “We love playing with shapes and sauces. Each plate tells a story, but flavor always comes first. The soul of the dish must stay alive,” she insists.

Food as Feeling

Beyond technique and trends, Afshaa believes in food as emotion. She doesn’t just want diners to leave with the taste of truffle lingering on their tongues—she wants them to leave with warmth. “The feeling of being at home. That’s what I want Pomodoro to give people. Comfort. Belonging,” she says softly.

It’s this philosophy that makes her vision for micro-dining so exciting. “The next few years will see micro-dining evolve beautifully in India. It allows chefs to focus deeply on one idea or cuisine and explore it in infinite forms. That’s where I’m headed—Pomodoro is just the beginning. There are more concepts in queue,” she hints, a glimmer of secrecy in her eyes.

What’s Next on the Menu?

Afshaa may keep some cards close to her chest when it comes to her next big reveal, but one thing is certain, she’s always cooking up surprises. At Pomodoro, that means a rotating range of specials, unveiled only when you step in. “Ask us about it when you visit,” she teases.

From her grandmother’s dictations to the glare of studio lights, from the adrenaline of TV competitions to the cozy hum of Pomodoro’s open kitchen, Afshaa’s journey is a reminder that food isn’t just nourishment, it’s narrative. It’s comfort, creativity, and connection, plated with purpose.

And with every dish she serves, she invites you not just to eat, but to feel.

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