A Thai chef is on a mission to redefine India’s idea of the cuisine 

Situated on the second floor of a complex on Bandra’s iconic Hill Road in Mumbai, is Seefah, an unassuming restaurant serving food that is anything but modest, with its tiny kitchen doling out bold, flavourful Thai and Japanese fare in an intimate, almost homely setting. Diners dig into hearty portions of grilled meats, sushi, large bowls of ramen, delicious Thai curries, and simple, yet ingenious desserts that pack quite a punch. The motto 'tiny but mighty' applies to its co-founder and head chef, Seefah Ketchaiyo, too, who along with her husband, chef Karan Bane, is quietly but surely putting her brand of Asian food on India’s culinary map. Her food is comforting, no-frills, and authentic.

In an exclusive conversation with Bazaar India, Ketchaiyo shares the origins of her restaurant, her advice for budding chefs, and more. 

Harper’s Bazaar India: How did Seefah restaurant come about? 

Chef Seefah Ketchaiyo: Chef Karan (Bane) and I always wanted to own a restaurant, so after quitting our culinary jobs, we decided to start our restaurant. The journey of Seefah began with a small 18-seater restaurant in Bandra and grew to the one you experience today.

HB: How would you define the food that you serve at Seefah?

SK: The idea has always been to serve authentic and comforting food without compromising on quality.

HB: What is your earliest memory associated with food, and what role do you think our childhood memories play in our relationship with food?

SK: Bangkok is known worldwide for its street food and has a lot of variety when it comes to food. My earliest memory of food is the street food of Bangkok which we, as a family enjoyed eating. This street food culture is deeply rooted in me and my culinary journey.

HB: What is your cooking philosophy—how do you approach the craft?

SK: I follow a basic philosophy of keeping my food simple and flavourful—it matters the most to me.

HB: What's your favourite dish from the menu? 

SK: My favourite dish is the E-San Grilled Pork. The preparation is a popular local dish in Thailand—locals pair it with sticky rice and eat it any time of the day.

HB: What are some of your favourite ingredients to work with and which ingredients would you like to work with in the future?

SK: My favourite ingredients are Thai herbs like galangal (Thai ginger), pakchifarang (Thai coriander), Kaffir lime, lemongrass, krachai (an aromatic Thai herb), and many more. I believe they form the base of authentic Thai cuisine. I haven't worked with many vegetables and herbs found in extreme local regions of Thailand, and I would love to introduce them in my new menu. 

HB: What advice would you give to young chefs starting out in the industry?

SK: I would like to tell all young chefs to be patient and keep persevering—success will always follow, no matter what.

HB: What is the next step for Seefah restaurant?

SK: Seefah restaurant is currently under renovation and will open at the same venue with a new look, new food, and a new bar menu!

On chef Seefah Ketchaiyo: co-ord set: Label Sugar; bracelet: Studio Love Letter; shoes: chef's own

Styled by:  Natasha Hemani and Kavya Shah 

Assisted by: Anushka Sharma, Anoushka Shah, Anushi Shah

Photographed by: Sana Chhabra

Photo assistant: Tarun Amarnani 

Hair and makeup by: The Hair Bar, Ayushi Parekh, Harry