Four Course Dinner At Lavaash Restaurant With Chef Megha

Rs 2500 NOW Rs 850 pp |26th May, 2017 | 8:30 PM to 11:30 PM

H5/1, Ambawatta No.1, Mehrauli, | Ph: +91 9582590122

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Four Course Dinner At Lavaash Restaurant With Chef Megha

Rs 2500 NOW Rs 750 pp |26th May, 2017 | 8:30 PM to 11:30 PM

H5/1, Ambawatta No.1, Mehrauli, | Ph: +91 9582590122

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Megha Kohli

Megha Kohli is one of the country’s youngest chefs. Currently the head chef of Lavash by Saby, the restaurant in Delhi’s artsy Mehrauli area which has created quite a buzz, Megha has already garnered an experience of eight years in the industry at this young age.

Megha started pottering around in the kitchen when she was barely 5, indulged, as she was by her grandmother who had no qualms about her messing up the kitchen!

Megha joined The Oberoi Groups prestigious STEP programme straight out of school, and trained in Kitchen Operations for three years at the Udaivilas, Udaipur, which was the Oberoi’s finest property. Post this she was selected in the Oberoi School of Learning and Developments prestigious kitchen management programme (OCLD) in New Delhi where she gained further experience at The Trident, Bandra Kurla, Mumbai, The Oberoi flight services,  as well as The Oberoi, New Delhi. The Oberoi experience developed her skills holistically and she worked at The Patisserie and Delicatessen and was also selected to assist the Michelin Star Chef Nobert Niederkofler in the Italian fine dining restaurant Travertino, for the 2 weeks that he was in India.

Post this Megha decided to move out from Five Star Kitchens, into the realm of fine dining and joined The Olive Beach in New Delhi. It was here that she met and worked under her mentor, Chef Sabyasachi Gorai.

In 2013 Megha assisted Chef Saby with The Olive Culinary Academy and garnered valuable training experience. Post this she moved with Chef Saby when he decided to set up his own Food consultancy, Fabrica.

Here Megha has worked as Project Head on prestigious projects like The Wine Company, The Beer Café, Destination One, Goa, Amreli etc.

She is now the Head Chef –Manager at, Lavaash By Saby and is heading the kitchen operations there.

Known for her very warm and affable nature, Megha is a popular name in the industry now. She loves to interact with her guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought, effort and research has gone into the preparation of each dish.

Megha’s mantra, however is, that cooking is an emotional process and not a technical one. You can serve the most exotic of perfectly prepared dishes, but if you haven’t connected with the food while making it, it’s an effort gone waste.

Megha Kohli is one of the country’s youngest chefs. Currently the head chef of Lavash by Saby, the restaurant in Delhi’s artsy Mehrauli area which has created quite a buzz, Megha has already garnered an experience of eight years in the industry at this young age.

Megha started pottering around in the kitchen when she was barely 5, indulged, as she was by her grandmother who had no qualms about her messing up the kitchen!

Megha joined The Oberoi Groups prestigious STEP programme straight out of school, and trained in Kitchen Operations for three years at the Udaivilas, Udaipur, which was the Oberoi’s finest property. Post this she was selected in the Oberoi School of Learning and Developments prestigious kitchen management programme (OCLD) in New Delhi where she gained further experience at The Trident, Bandra Kurla, Mumbai, The Oberoi flight services,  as well as The Oberoi, New Delhi. The Oberoi experience developed her skills holistically and she worked at The Patisserie and Delicatessen and was also selected to assist the Michelin Star Chef Nobert Niederkofler in the Italian fine dining restaurant Travertino, for the 2 weeks that he was in India.

Post this Megha decided to move out from Five Star Kitchens, into the realm of fine dining and joined The Olive Beach in New Delhi. It was here that she met and worked under her mentor, Chef Sabyasachi Gorai.

In 2013 Megha assisted Chef Saby with The Olive Culinary Academy and garnered valuable training experience. Post this she moved with Chef Saby when he decided to set up his own Food consultancy, Fabrica.

Here Megha has worked as Project Head on prestigious projects like The Wine Company, The Beer Café, Destination One, Goa, Amreli etc.

She is now the Head Chef –Manager at, Lavaash By Saby and is heading the kitchen operations there.

Known for her very warm and affable nature, Megha is a popular name in the industry now. She loves to interact with her guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought, effort and research has gone into the preparation of each dish.

Megha’s mantra, however is, that cooking is an emotional process and not a technical one. You can serve the most exotic of perfectly prepared dishes, but if you haven’t connected with the food while making it, it’s an effort gone waste.

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