Behind the Bowl: The Tradition Edition

A conversation with Abhinav Sharma, Chef & Co-Founder of Khao

At Khao, every bowl carries more than just ingredients, it carries the philosophy of balance. In this edition of Behind the Bowl, we speak to Chef Abhinav Sharma about the rituals, stories, and thinking that shape Khao’s food.

The Ingredient You Can’t See

When asked about the one element that defines Khao, the answer isn’t found on the menu.“It’s intention,” Abhinav says.

Not just in how the food is cooked, but in how it’s thought through. Every bowl is designed to feel personal, balanced, and deliberate. Clean flavors, controlled portions,and flavours that remind you of home.

Where It All Began

Khao’s first dish wasn’t about indulgence, it was about restraint.

Built around the idea of balance and health, it took familiar Asian flavors and stripped them back. The goal was simple: Make something lighter, cleaner, but still deeply satisfying.

That philosophy continues to define the Khao, food that doesn’t demand compromise between taste and well-being.

The Bowl That Defines Khao

Every kitchen has a dish that becomes its identity. At Khao, it’s the Spice Kissed Chicken.

Smoky notes from the clay oven, layered with a tangy-sweet tomato base—it’s bold without being overwhelming.

More importantly, it’s consistent.The kind of dish people return for, not just try once.

Ritual Before the Rush

Before the first order goes out, there’s a quiet system in place.

A kitchen reset.

A taste check.

It’s not ceremonial, it’s functional. This routine ensures every bowl that follows meets the same standard as the first. In a fast-moving service environment, consistency becomes its own discipline.

More Than Just a Bowl

It’s about shared moments.

For Abhinav it’s all in the small moments. They happen naturally, friends leaning in over a table, conversations stretching longer than expected, someone discovering a new favorite dish mid-bite.

That’s when the food does its job.

At its core, Khao isn’t trying to reinvent food culture. It’s refining it, stripping away excess, focusing on balance and ensuring that every bowl feels like it was made with purpose.