Our Chefs: Ritu Dalmia

ritu dalmia Chef Ritu Dalmia needs little introduction. With her insatiable appetite for constant innovation in the kitchen and the finest collection of wines in her cellar, she has warmed many a hungry soul.

Ritu Dalmia, the owner of Diva - one of Delhi's finest Italian restaurants, has interestingly not undergone any professional training to become a Chef. She cooked her first meal at the tender age of nine and till date trusts her instincts when it comes to cooking. Ritu believes cooking is an art, guided by a natural sense of taste and talent.

Born in Kolkata to a Marwari business family, Ritu joined her father's marble business at the age of sixteen. She often travelled to Italy for work and it was then she fell in love with its cuisine.

At the age of twenty-one she started her first restaurant Mezzaluna, in Delhi, offering Mediterranean cuisine with an Italian accent. Established in 1993, it was the first chef-run restaurant in the country. The cuisine, however, was way ahead of its time. It was in her words a wonderful disaster and so after three years she closed shop and moved to London, where she opened the acclaimed Indian restaurant Vama with a partner, Andy Verma. Vama, a roaring success, taught her all about running a restaurant professionally and gave her the confidence she needed. Frequent customers at Vama included the likes of Bryan Adams, Maggie Smith, Bryan Ferry, amongst others. Her heart, however, longed to return to India.

She came back to Delhi in 2000. The food scene in Delhi had changed drastically since Mezzaluna; ingredients were easily available and the audience had been exposed to international cuisines. It was then that in partnership with her friend Gita Bhalla, Diva opened a few months later, and there has been no looking back since.

She also runs the highly successful Café at the Italian Culture Centre.Host of two immensely popular cookery shows on national television - Italian Khana and Travelling Diva on NDTV Good Times, Ritu is also the author of the two cookbooks by the same name - Italian Khana and Travelling Diva - Recipes from around the world. Her most important tip - use the freshest of ingredients, and you cannot go wrong.


  • Spanish Artichoke And Spinach Dip

    This easy spinach dips is warm and gooey, unlike your regular accompaniments. Serve with freshly baked tortilla chips.
    Recipe Tags: Accompaniments
  • Coffee Marinated Mutton Chops With Balsamic Reduction

    Juicy mutton chops with a twist from Depot 29 in New Delhi. The meat is marinated in mix of coffee, honey and balsamic reduction.
    Recipe Tags: Delhi
  • Corn and Mushroom Tostada

    Tostada is a Spanish word which means 'toasted'. A crisp fried corn tortilla topped with a medley of mushrooms, herbs, chillies, coriander, avocado, salsa and sour cream from Depot 29 in New Delhi.
    Recipe Tags: Appetizers
  • Panna Cotta

    Indulge your sweet tooth with panna cotta, a favourite Italian dessert of cooked cream flavoured with vanilla.
    Recipe Tags: Italian
  • Caponata

    Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.
    Recipe Tags: Eggplant
  • Mayawati's Prawn Curry

    On Travelling Diva, Ritu Dalmia tastes the local cuisine of South Goa. Dissolve in the dizzying taste of the legendary prawn curry prepared by the blessed cook, Mayawati.
    Recipe Tags: Curry
  • Eggy Bread BLT

    On Travelling Diva, while cooking, eating and shopping in London, Ritu Dalmia shares her version of a BLT sandwich with eggs. BLT is a popular British tea time sandwich which stands for bacon, lettuce and ...
    Recipe Tags: Bacon
  • Kaiserschmarrn (Emperors' Nonsense)

    Kaiserschmarrn also known as the Emperors' Nonsense is a traditional Austrian dessert. It is a type of pancake made in butter. The pancake is split into several pieces while frying and sprinkled with icing sugar.
    Recipe Tags: Austrian
  • Batter Fish

    On Travelling Diva, Ritu Dalmia finds herself pleasantly surprised by the wealth and quality of the local food in Edinburgh. Here's her version of the quintessential batter fried fish.
    Recipe Tags: Fish
  • Cheese Onion Omelette

    Ritu Dalmia says an omelette is the easiest thing to cook. Make it special with onion and parmesan and garnish with parsley.
    Recipe Tags: Breakfast
  • Chocolate and Banana Crepes

    Ritu Dalmia's crepes are guaranteed to make your day special. Top with your favorites like chocolate-banana, cinnamon-orange and whatever your heart fancies.
    Recipe Tags: Banana
  • Panzanella

    Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread. This salad is great with a chilled glass ...
    Recipe Tags: Bread
  • Pasta Carbonara

    This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not ...
    Recipe Tags: Bacon
  • Pearl Barley Salad with Pomegranate and Avocado

    A healthy salad with the goodness of pearl barley, pomegranate and avocado. Drizzled with olive oil and lemon juice.
    Recipe Tags: Avocado
  • Risotto with Pumpkin and Red Wine

    A ravishing risotto recipe from Ritu Dalmia. Risotto rice cooked in red wine with pumpkin cubes and puree.
    Recipe Tags: Pumpkin
  • Spicy Prawns with Sweet Dipping

    Tiger prawns tossed with onions, chillies and white wine. Served with a sweet orange marmalade sauce.
    Recipe Tags: Seafood
  • Pasta Con Pomodoro E Basilico

    Pasta with basic Tomato and Basil Sauce. This is the most basic and simplest cooked pasta sauce, hence it is the benchmark of a good Italian home cook.
    Recipe Tags: Cheese
  • Beetroot And Berry Shots

    Beetroot and berries mixed together with some salt, pepper and vinegar to make these savory shots.
    Recipe Tags: Beetroot
  • Chicken Mascarpone

    Chicken breast stuffed with a creamy mascarpone cheese filling. Cooked in the oven or barbecue and served with a white wine sauce.
    Recipe Tags: Chicken
  • Chocolate Fondue

    Cook something sensual for your loved one. A decadent warm chocolate fondue with small cake pieces, strawberries and peaches.
    Recipe Tags: Chocolate