Rachnaa Prasad, celebrated chef and founder of Ambrosia Kitchen, is known for bringing emotion and heritage to every plate she creates. Passionate about Indian regional cuisine, especially from her native Bihar, she’s revived forgotten recipes through curated pop-ups and bespoke dining experiences.
A proud single mother of two, Rachnaa blends tradition with modern finesse, turning food into a powerful expression of memory, culture, and care. Catch Chef Rachnaa Prasad as she unfolds her journey into the culinary world.
1. Tell us about your journey into the culinary world. What inspired you to become a food curator and specialty chef?
I never planned to enter the culinary world; it just happened naturally. I grew up in a home where food meant love, memories, and culture. Watching my grandmothers, father, and mother cook from the heart, grinding spices on the silbatta, cooking on wood fire, drying lentils badis in the sun, talking about traditional cooking passed on to generations, all this left a deep impact on me. Slowly, this love for cooking turned into a passion to bring back and share the forgotten flavours of Bihar and beyond. That’s how I became a food curator and specialty chef, guided by memories and a strong sense of purpose.
2. How did your upbringing influence your understanding and appreciation of Indian regional food?
My upbringing played a huge role in shaping my love and deep respect for Indian regional food, especially from Bihar. I was raised in a home where meals were not just about eating but about preserving culture. I have seen my grandmothers and mother believing in using local, seasonal ingredients and grinding spices in traditional methods, cooking slowly, and never rushing a dish. I grew up learning that food had meanings, why khichdi is made on Saturdays, how mustard oil changes the flavour of a dish, or what time of the year is best for a certain pickle.
That environment made me appreciate the depth and diversity of Indian regional cuisine. It taught me that food is memory, emotion, and identity, and that we must celebrate and preserve these traditions before they’re lost.
3. How do you ensure authenticity while also making dishes accessible for a modern palate?
For me, authenticity begins with respect for the ingredients, the technique, and the story behind each dish. I stay true to traditional recipes, often passed down through generations, but I also understand the need to make them approachable for today’s audience. It’s a fine balance, though I never compromise on core flavours or traditional cooking methods, like using a silbatta for masalas or slow cooking, but I might adjust spice levels, presentation. For instance, I’ll serve litti with a twist in plating, but the chokha and the smoky flavour remain as they should be.
The idea is to invite people in, without losing the soul of the dish. My aim is to preserve heritage while gently evolving it for the modern table.
4. How do you kick-start your day? Tell us about your routine.
I usually begin my day early, grounding myself with some quiet time and chai. Mornings are sacred; they set the tone. I spend a few moments with my thoughts, sometimes listening to music, watering the plants, or just soaking in the silence before the kitchen calls. I check on my prep, go over the day’s food plans. My routine is simple but intentional, centered around food, flavors, and the joy of creating something soulful every single day.
5. Have you experimented with reviving any forgotten ingredients or cooking techniques from Indian kitchens?
Yes, reviving forgotten ingredients and age-old techniques is something I’m deeply passionate about. Our Indian kitchens are treasure troves of wisdom, but many of these practices are slowly fading. I’ve made it a personal mission to bring them back to life, especially from Bihari cuisine.
For instance, I often use the silbatta to grind fresh masalas. The aroma and texture it brings is unmatched, something a machine just can’t replicate. I also cook certain dishes in earthen pots or iron kadhais, which not only enhance the flavour but also reconnect us with traditional ways of cooking.
For me, it’s not just about nostalgia, it’s about preserving our food heritage in a way that today’s generation can rediscover, respect, and enjoy.
6. What is your favorite regional Indian comfort dish—and is there a special memory attached to it?
One of my absolute favourite regional comfort dishes is khichdi, the way it’s made in Bihar. It’s simple, soulful, and rooted in tradition. In our home, khichdi wasn’t just food, it was a ritual, especially on Saturdays. We always had it with the panch yaar, ghee, papad, achar, dahi, and chokha. That combination still feels like a warm hug on a plate.
The memory that makes it even more special is watching my dadi prepare it with so much care. She believed that khichdi, when made with love and served hot with ghee, had the power to heal not just the body, but the mind too. We’d all sit together and eat from the same large thali, and I remember that feeling of comfort, bonding, and peace.
Even today, whenever I feel overwhelmed or nostalgic, I make khichdi, and with the first spoonful, I’m back in my childhood courtyard in Gaya.
7. As a woman chef and curator, what challenges have you faced in this space, and how have you overcome them?
Being a woman chef and curator in the food industry hasn’t always been easy. There were times I walked into professional kitchens or pitched food festivals and wasn’t taken seriously, either because I was a woman or because I was championing Bihari cuisine, which many saw as too “rustic” or unfamiliar.
There’s also the constant pressure of balancing work and home, especially as a single mother. But instead of letting these challenges define me, I used them as fuel. I stayed focused on my craft, let my food speak louder than words, and built credibility dish by dish, festival by festival.
What helped me most was staying rooted in purpose. I wasn’t just cooking, I was telling stories, reviving heritage, and representing a culture that deserves to be seen. Over time, people started noticing the authenticity and the passion behind my work.
The journey hasn’t been smooth, but it’s been deeply fulfilling. And if I can inspire even one more woman to own her space in this industry, I know I’m on the right path.
8. What advice would you give to young women aspiring to pursue careers in food curation or specialty cuisine?
To every young woman dreaming of a career in food curation or specialty cuisine, believe in your voice, your roots, and your instincts. Don’t be afraid to explore your regional heritage, to ask your grandmothers questions, to bring forgotten recipes back to the table. There’s strength in tradition and innovation alike; you can honour the old and still create something new.
Also, don’t wait for validation. There will be noise, judgment, and sometimes a lot of rejections, but stay consistent, stay curious, and let your work speak for itself. Be open to learning, but never compromise on your authenticity. And most importantly, support other women. Share knowledge, lift up each other, with pride.
9. If someone were to eat a meal that fully represented “Rachnaa Prasad,” what would be on the plate?
If someone were to eat a meal that truly represented Rachnaa Prasad, it would be soulful, rooted, and full of quiet strength. On the plate, you’d find Bhagalpuri Katrani Khichdi drizzled with ghee, served with dahi, achar, and papad, simple, yet deeply satisfying. A side of Aloo-Baingan ka chokha, Bharwa Karela, all made with freshly ground masalas on the silbatta. It’s a plate that tells stories of soil, tradition, and love served with warmth and a sense of belonging.
10. Do you have a personal food mantra that guides every dish you create?
Trust your roots, and don’t be afraid to take the untrodden path. The world of food is vast, but your unique voice, your story, and the flavours you’ve grown up with, that’s your strength. Be consistent, stay curious, and never stop learning. And remember, it’s okay to start small. What matters most is the soul you put into your food. Let your passion speak through your work, and the world will taste the difference.
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