Rasam Restaurant

Some moments remind us that a restaurant can become part of a family’s story.

A huge happy birthday to Conor Kavanagh, who celebrated his 23rd birthday with his Mum Mairead, Dad Shay and younger brother Eoin at Rasam.

Conor was only a few months old when Rasam first opened its doors in 2003. We still remember the little boy who would happily disappear under the table while the grown-ups chatted. Fast forward 23 years and, thankfully, he is now taller than his Dad Shay! 😂

It has been a privilege to watch Conor grow up, while also welcoming generations of the Walsh family through our doors. Mairead’s late Mum, Sheila, was one of our much-loved regular guests, and it is always a pleasure to see Deirdre, Maeve and the rest of the family too.

Three generations. Twenty-three years. Countless memories.

Thank you, Walsh family, for allowing Rasam to be a small part of your family’s journey. Happy Birthday, Conor—we wish you health, happiness and many wonderful years ahead.

✨ MEET THE PEOPLE BEHIND RASAM ✨
Our Team. Their Stories. Their Craft.

Today, we would like you to meet Chef Pankaj Kohli.

After graduating with a Diploma in Food Production from the Delhi Institute of Hotel Management & Catering Technology, New Delhi, Pankaj built his career in some of India’s finest kitchens. Before joining Rasam nearly eight years ago, he was part of the culinary team at Amaranta, the flagship Indian restaurant at The Oberoi, New Delhi, one of India’s most celebrated five-star hotels.

Calm, thoughtful and deeply committed to his craft, Pankaj believes that consistency is the true hallmark of a great chef. Over the past eight years, his experience, precision and quiet dedication have helped shape the standards our guests have come to know and trust.

A few things about Chef Pankaj :

🍽️ Favourite dish to cook:
Rasam Platter — “It brings together five distinct starters, balancing sweet, sour, salty, pungent and bitter flavours. I think it is the perfect way to begin a meal.”

🌿 One ingredient you cannot live without?
Vetiver root — “A special ingredient we use at Rasam. When infused, the root imparts a wonderfully earthy, aromatic character that gives a dish a depth of flavour unlike anything else.”

✨ What makes a great Indian dish?
“Patience. If you are rushing a dish, you will never achieve the depth of flavour it deserves. At Rasam, we believe in slow cooking and the traditional art of dum.”

👨‍🍳 Advice to young chefs:
“Give everything you have got in your first three years. Build a strong foundation and never stop learning.”

Thank you, Chef Pankaj, for eight years of dedication, craftsmanship and unwavering commitment to excellence.

We look forward to introducing more of the wonderful people behind Rasam in the coming days.