Rahul Chauhan: Base Camp Indian Kitchen, Cardiff

Head Chef at Base Camp Indian Kitchen in Cardiff, leading the kitchen team, mentoring young chefs, overseein food quality and consistency, and ensure
every guest enjoys the highest standards of authentic Indian cuisine.

With more than twenty-two years of professional culinary experience, Chef Rahul Chauhan has built his career on discipline, technical excellence and an unwavering commitment to authentic Indian cuisine.

Born into a family where food was a way of life, Rahul’s passion for cooking began during childhood. His father operated a small food stall, and from an early age Rahul was helping his parents prepare ingredients, cook and serve customers. Those experiences taught him that great food is created through hard work, consistency and genuine hospitality. His parents remain his first and most influential teachers.

Determined to build a professional career, Rahul completed his culinary apprenticeship at the prestigious Taj Mahal Hotel in New Delhi, where he received classical training under experienced chefs. He then joined the award-winning five-star Trident Hilton Gurgaon, part of The Oberoi Group, where he gained invaluable experience in luxury hospitality, banqueting and fine dining while working alongside some of India’s finest culinary professionals.

In 2008, Rahul moved to the United Kingdom to continue his career and quickly established himself as one of the country’s accomplished Indian chefs. During nearly eighteen years in Britain, he has successfully led kitchens across Cardiff and beyond, including Mint & Mustard, Purple Poppadom, Red Hot World Buffet and The Ivy Collection Cardiff. Throughout his career, he has earned a reputation for exceptional consistency, strong kitchen leadership, menu development and mentoring the next generation of chefs.

Today, Rahul serves as Head Chef at Base Camp Indian Kitchen, where he works closely with Executive Chef Soban Singh Pokhriyal and founder Ram Sapkota. Together they have created a kitchen that combines Himalayan heritage, classical Indian cooking and modern hospitality, delivering an experience that reflects the restaurant’s unique “Peaks to Coastal Cooking” philosophy.

Known for his calm leadership and meticulous attention to detail, Rahul believes that the best cooking begins with strong fundamentals, quality ingredients and respect for traditional techniques. Whether preparing a simple home-style curry or an elaborate tasting menu, his aim is always the same—to deliver consistency, authenticity and memorable flavour in every dish.

For Rahul, cooking is more than a profession; it is a lifelong passion that began in his family’s food stall and continues every day in the kitchen at Base Camp, where he is committed to creating exceptional dining experiences for every guest.

Who taught you to cook?

Cooking has always been in my blood. My mother and father were my very first teachers, and they taught me that good food is made with care, honesty and love.Wanting to turn that passion into a profession, I completed my culinary apprenticeship at the prestigious Taj Mahal Hotel in New Delhi. There I learned the discipline, precision and techniques of professional cooking from experienced chefs. The values I learned from my parents, combined with the world-class training I received at the Taj, continue to shape my cooking today.

What has your first job in hospitality?

After completing my apprenticeship, my first professional role was as a Commis Chef at QBA Restaurant & Bar in New Delhi. It gave me a solid foundation before progressing to luxury five-star hotels.

What is your favourite ingredient?

Green cardamom. It is one of India’s most elegant spices, bringing warmth, sweetness and incredible aroma to both savoury dishes and desserts. A little goes a long way, and it perfectly represents the balance and refinement of Indian cooking.

Which is your favourite season?

Winter. It is the perfect season for slow-cooked curries, tandoori dishes and rich regional flavours that bring comfort and warmth.

Your signature dish?

A classic Butter Chicken, prepared using traditional techniques, balanced spices and slow-cooked tomato gravy. It may be a famous dish, but achieving the perfect balance of flavour takes years of experience.

Your most important piece of kitchen equipment?

The tandoor. It is the heart of an Indian kitchen and produces flavours and textures
that simply cannot be recreated any other way.

Which restaurants do you like to eat on your days off?

I enjoy visiting independent restaurants that focus on quality and fresh ingredients. Every good chef should continue learning by experiencing different cuisines and cooking styles.

What do you cook at home?

Simple home-style Indian food with fresh vegetables, lentils and seasonal ingredients. After cooking professionally all day, I
enjoy food that is comforting and uncomplicated.

Is there anything you won’t eat?

I believe every chef should be open-minded. Experiencing different foods helps us understand other cultures and become better cooks.

What are your tips for hosting a dinner party at home?

Keep the menu simple, prepare as much as possible beforehand and enjoy spending time with your guests. Hospitality is about making people feel welcome, not showing off complicated recipes.

Who do you most admire in the industry and why?

The chefs who trained me at the Taj Mahal Hotel and The Oberoi Group. They taught me that true excellence comes from consistency, teamwork and never compromising on quality. Those values continue to guide me every day.

What’s your advice for youngsters thinking of starting a career in catering?

Work hard, be patient and respect every role in the kitchen. Learn the fundamentals properly before trying to be creative. The best chefs never stop
learning.

If you were in the condemned cell, what would you chose as your last meal?

A traditional North Indian meal with freshly made tawa roti, dal makhani, butter chicken and homemade kheer. It reminds me of home and the flavours that inspired
my career.

https://www.basecampkitchen.uk