Chef Surabhi Suri, a Dubai-based self-taught Indian chef, transitioned from India to the UAE in 2016, turning her passion into a thriving career. She began sharing recipes on social media, which received an overwhelming response, leading to brand collaborations, pop-ups at five-star hotels, and features in regional publications. She has since worked with prestigious hospitality groups such as Four Seasons, Ritz-Carlton, Marriott, and Oberoi.
Championship Achievements
In October 2025, Suri competed at the World Food Championships in the United States, winning the vegetarian category. She then secured second place overall at The Final Table in April 2026, a cook-off among the 10 category winners. In 2024, she launched Sebze, a plant-forward supper club in Dubai, which she paused for the championships but plans to relaunch soon.
Early Mistakes and Lessons
Reflecting on her early days, Suri admitted: "I was trying to do too much of everything. I didn't have a voice, so everything was too complicated. There was just too much on the plate… too much technique. Slowly, I realized that simplicity is the ultimate luxury."
Top Tips for Amateur Chefs
She advises home cooks to focus on mastering basics like base sauces and spice mixes, using quality ingredients, and gradually discovering their personal cooking style. For enhancing any dish, she emphasizes acidity: "A dash of lime, tamarind, vinegar, sumac, or pomegranate molasses can instantly change the flavor profile."
Dining Out and Critiquing
Suri rarely dines out and avoids critiquing others' food, preferring to enjoy the experience. She values good service as much as good food: "Good service can offset bad food." Her favorite cuisine to order is Japanese, as it's something she doesn't cook at home. Her quick go-to meal is a pressure cooker pilaf with vegetables and protein, served with beetroot raita—a nostalgic dish from her mother.
Frustrations and Favorites
She finds it frustrating when people assume plant-forward meals are boring. "I've had guests tell me they booked a backup restaurant because they thought they'd go hungry," she says. Her favorite dish to cook is her grandmother's dal makhani, which she simmers for seven to eight hours, or mezze platters for their creative and colorful presentation. The most challenging cuisine for her is French, and she finds baking restrictive due to her intuitive, unmeasured cooking style.
Leadership Style
As a leader, Suri emphasizes collaboration and a happy kitchen environment: "I don't have an ego. In my kitchen, we're all collaborating; everyone has a voice and a duty. The kitchen has to be a happy environment."
Recipe: Pumpkin and Turmeric Hummus
Serves 4
Ingredients:
- 3 cups peeled and cubed pumpkin
- 1 cup boiled chickpeas
- 2 tbsp tahini
- 1 tbsp lemon juice
- 3-4 cloves of garlic
- 1 tsp turmeric
- Salt to taste
- 3 tbsp olive oil
- Warm water, if needed
Method:
- Preheat oven to 200°C.
- Coat pumpkin cubes with turmeric and 1 tbsp olive oil.
- Spread on a baking tray and bake for 25-30 minutes until soft and light brown. Let cool.
- In a blender, combine roasted pumpkin, chickpeas, garlic, tahini, remaining olive oil, lemon juice, and salt. Blend to a fine paste, adding warm water if needed.
- Transfer to a bowl and refrigerate for a couple of hours.
- Top with nuts, herbs, and a drizzle of olive oil. Serve with crackers or vegetable sticks.
