Chef Ajay Chopra on Food, Purpose, and What Truly Matters Now

While many chefs focus on making food look good for social media, Ajay Chopra is taking a simpler, more thoughtful approach. At his restaurants Paashh and SoBombae, he is showing that Indian dining in 2026 can be honest, meaningful, and deeply connected to its roots.

Today, many menus focus on fusion and eye-catching presentations, but Chopra’s approach is different. He values integrity, clarity, and genuine emotion in his cooking.

Preserving What Still Works
Chef Ajay believes in keeping traditional techniques alive, not because they are old, but because they still matter. As he says, “I’m not trying to protect techniques because they’re old. I’m protecting them because they still work.”

He has seen Indian food change over time to fit global trends, but this often takes away its true character. “In 2026, originality matters more than novelty,” he says. “Imperfection is proof that a technique is alive.”

He sees imperfections as signs of history and human effort. He thinks that making food too perfect can take away its personality. “Too much modernisation flattens food. Fusion, most of the time, is just confusion,” he says, noting that following trends can weaken a dish’s identity.

Redefining Luxury Through Restraint
Having experience in fine dining with fancy plating and complicated menus, he has chosen to leave that behind. “I’ve done elaborate plates, fine dining theatrics, and complexity for the sake of it,” he says.

Over time, his view of luxury has changed. Now, he believes true luxury comes from simplicity and purpose. “Real luxury is knowing when to stop,” he explains. “Luxury today is clarity of thought. One strong idea, executed honestly, without distraction.”

He thinks real sophistication is about making food that fits together well, not making it complicated. “Food doesn’t need to impress. It needs to make sense,” he says, stressing that people want food with meaning, not just a show.

Letting Indian Food Speak for Itself
Chef Ajay is sure that Indian food does not need to be changed to fit Western ideas. “Indian food doesn’t need Western translation anymore. It never did,” he says.

He knows that being precise in cooking matters, but warns that chasing perfection should not take away the feeling behind the food. “Precision is important, but it should never sanitise emotion,” he explains.

Traditional flavours are often strong, complex, and personal. “Some flavours are meant to be bold, rough, and deeply personal,” Chopra says. “If a dish becomes too polished to feel human, it’s already lost something.”

To him, being authentic is not about copying recipes perfectly, but about keeping the feelings and memories they hold.

Choosing Substance Over Social Media
These days, how food looks often matters more than how it nourishes. Chef Ajay is worried about this change. “I see a lot of food being designed for the lens first and the body second,” he says. “That’s not cooking, that’s content creation.”

He does not ignore how food looks, but he will not let it take over his kitchen. “Aesthetic appeal is fine, but it can’t be the core,” he says.

He believes that when looks start to decide how food is made, important values are lost. “The moment visual drama starts dictating decisions, flavour and nutrition quietly step aside,” he says, adding that this is “not a trade off I’m willing to make.”

For him, food should nourish people’s bodies and souls before it is made to look good for photos.

Purpose Led Cooking and the Power of Integrity
As more restaurants focus on sustainability and ethics, Chef Ajay thinks their purpose should go deeper than just marketing. For him, it all starts with one thing. “For me, the non-negotiable is integrity,” he says. This integrity shows in how ingredients are chosen, how food is made, and the attitude in the kitchen. “Integrity in sourcing, in technique, and in intent,” he says, is what makes a kitchen responsible.

Trends will always change, but he believes honesty in cooking never goes out of style. “Trends will keep changing, especially in 2026 and beyond,” he says, “but food cooked with honesty will always outlive food cooked to impress.”

A Quiet Revolution in Indian Cuisine
Chef Ajay Chopra’s story reflects bigger changes in Indian food. The industry is shifting from copying others and focusing on looks to embracing confidence, clarity, and depth.

His beliefs are simple but strong: keep what works, use restraint, respect emotion, and act with integrity. While many chase attention, he is creating something that will last.

His food is not made to win praise, but to earn trust.