Ana Ros, a highly skilled and self-taught chef, has gained considerable recognition in the culinary sphere due to her groundbreaking and innovative approach to cooking. Despite the absence of formal training, she has earned a multitude of accolades, including the prestigious title of the world’s best female chef in 2017, as well as the acquisition of three Michelin stars for her restaurant, Hisa Franko, located in Slovenia. During a recent culinary endeavor in India, where she showcased her talents at the Taj Mahal Hotel in Delhi and Taj Palace Mumbai, she further solidified her reputation as a master of her craft.

When queried about the most unusual combination of ingredients she has ever concocted, Chef Ana Ros cited lamb sweet bread and calamars. She underscored her unconventional and inventive gastronomic style, explaining that the most extraordinary combinations are waiting to be unearthed. Her lack of formal culinary education has provided her with the liberty to experiment and embrace the unexpected, resulting in unforgettable culinary experiences for her patrons.

In India, Chef Ana Ros derived inspiration from the vibrant markets and the diverse array of spices and fresh produce. She accentuated the significance of seasonality and locality in her culinary creations, expressing her fondness for ingredients such as tamarind, green cardamom, jamun vinegar, sugar cane vinegar, and various spices sourced from local markets.

Chef Ana Ros’s ever-evolving menu is a manifestation of her deep connection to nature, territory, and season. Whilst she does not adhere to traditional signature dishes, she continuously develops new and beloved creations based on the themes that stimulate her. Her innovative approach to menu creation is evident in dishes such as ‘Fifty Shades of Life’, which has captivated the palates of her guests.

In response to the growing trends of vegetarianism and food allergies, Chef Ana Ros and her team at Hisa Franko are dedicated to crafting delectable and gratifying options for vegetarians and those with dietary restrictions. They take pride in sourcing the freshest ingredients, utilizing the majority of a plant/vegetable and conscientiously incorporating spices to enhance vegetarian dishes.

Chef Ana Ros’s philosophy revolves around adhering to nature and prioritising high-quality, fresh ingredients in their natural form. Her commitment to eco-friendly practices is evident in Hisa Franko’s designation as a Green Star restaurant. Whilst alternatives like mock meat and stevia are popular trends, Chef Ana Ros favours focusing on authentic products, highlighting the significance of consuming dishes in their original form.

Chef Ana Ros’s culinary jaunt in India has not only showcased her exceptional talent and creativity but has also underscored her dedication to sustainability, seasonality, and locality in her cooking. Her innovative approach and unwavering commitment to her craft continue to propel her to greater heights in the culinary world.

Ana Ros, a highly skilled and self-taught chef, has gained considerable recognition in the culinary sphere due to her groundbreaking and innovative approach to cooking. Despite the absence of formal training, she has earned a multitude of accolades, including the prestigious title of the world’s best female chef in 2017, as well as the acquisition of three Michelin stars for her restaurant, Hisa Franko, located in Slovenia. During a recent culinary endeavor in India, where she showcased her talents at the Taj Mahal Hotel in Delhi and Taj Palace Mumbai, she further solidified her reputation as a master of her craft.

When queried about the most unusual combination of ingredients she has ever concocted, Chef Ana Ros cited lamb sweet bread and calamars. She underscored her unconventional and inventive gastronomic style, explaining that the most extraordinary combinations are waiting to be unearthed. Her lack of formal culinary education has provided her with the liberty to experiment and embrace the unexpected, resulting in unforgettable culinary experiences for her patrons.

In India, Chef Ana Ros derived inspiration from the vibrant markets and the diverse array of spices and fresh produce. She accentuated the significance of seasonality and locality in her culinary creations, expressing her fondness for ingredients such as tamarind, green cardamom, jamun vinegar, sugar cane vinegar, and various spices sourced from local markets.

Chef Ana Ros’s ever-evolving menu is a manifestation of her deep connection to nature, territory, and season. Whilst she does not adhere to traditional signature dishes, she continuously develops new and beloved creations based on the themes that stimulate her. Her innovative approach to menu creation is evident in dishes such as ‘Fifty Shades of Life’, which has captivated the palates of her guests.

In response to the growing trends of vegetarianism and food allergies, Chef Ana Ros and her team at Hisa Franko are dedicated to crafting delectable and gratifying options for vegetarians and those with dietary restrictions. They take pride in sourcing the freshest ingredients, utilizing the majority of a plant/vegetable and conscientiously incorporating spices to enhance vegetarian dishes.

Chef Ana Ros’s philosophy revolves around adhering to nature and prioritising high-quality, fresh ingredients in their natural form. Her commitment to eco-friendly practices is evident in Hisa Franko’s designation as a Green Star restaurant. Whilst alternatives like mock meat and stevia are popular trends, Chef Ana Ros favours focusing on authentic products, highlighting the significance of consuming dishes in their original form.

Chef Ana Ros’s culinary jaunt in India has not only showcased her exceptional talent and creativity but has also underscored her dedication to sustainability, seasonality, and locality in her cooking. Her innovative approach and unwavering commitment to her craft continue to propel her to greater heights in the culinary world.