We sat down with Chef Yash – the man behind the magic at Spice Mantraa – to find out how he puts his spin on classic Indian dishes.
When it comes to bold flavours and reimagined Indian cuisine, Spice Mantraa (in both Seminyak and Kuta) has earned its stripes as one of the very best Indian restaurants in Bali. Leading the charge in the kitchen is the talented Chef Yashbir Singh, or Chef Yash for short. With a culinary journey that spans India, South Africa, Germany, and Ukraine, Chef Yash brings a world of experience and authentic North Indian hospitality to every dish he creates.
Armed with a Hotel Management Diploma from the Taj Institute and years of experience in prestigious kitchens (like The Oberoi in Mumbai and Southern Sun in Cape Town), Chef Yash combines time-honoured Indian traditions with innovative twists. His mastery of flavour and presentation has set Spice Mantraa apart as a standout on Bali’s bustling Indian dining scene. And most recently, he’s also taken the reigns of the brand new Aunty Ji’s Indian restaurant in Canggu..
So, we sat down with Chef Yash to learn more about his journey, what inspires his menu, and how he’s putting a fresh spin on classic Indian dishes here in Bali. Spoiler alert: you’ll want to book a table immediately.
Hello Honey: We meet Chef Yash of Spice Mantraa
Hello Chef Yash! First up, can you tell us what first inspired you to become a chef?
My culinary journey began in my grandmother’s kitchen, where I was captivated by the aromas and flavours of traditional Indian dishes. Watching her cook with such passion ignited my love for food. I decided to pursue a career as a chef to share that passion and to create memorable dining experiences for others.
What excites you the most about modern Indian cuisine?
Modern Indian cuisine excites me because it allows for creativity and innovation while honouring traditional flavours. The fusion of global culinary techniques with Indian spices and ingredients opens up endless possibilities for unique dishes that can surprise and delight diners.
Can you tell us about your creative process when developing new dishes for Spice Mantraa?
My creative process involves a lot of experimentation and inspiration from various sources — travel, seasonal ingredients, and even art. I start by brainstorming concepts that resonate with the essence of Indian cuisine, then I play with flavours, textures, and presentations until I find the perfect balance.
How do you blend traditional Indian flavours with modern global twists?
I believe in respecting the integrity of traditional flavours while introducing elements from global cuisines. For example, I might use a classic Indian spice blend but apply modern cooking techniques like sous-vide, or incorporate international ingredients to create a dish that feels both familiar and new.
Which ingredients are your favourite to work with, and why?
I love working with spices, particularly cardamom and saffron. Cardamom adds warmth and complexity, while saffron brings a luxurious aroma and colour. They both elevate dishes and can transform the simplest ingredients into something extraordinary.
What are your three personal favourite dishes from Spice Mantraa’s menu, and why?
My top three favourites would be the Lamb Rogan Josh for its rich, aromatic flavours; the Tandoori Fish for its perfect blend of smoky and spicy notes; and the Jamun Bon Bon for its refreshing twist on a classic dessert. Each dish tells a story and showcases the essence of Indian cuisine.
What dish do you think best represents the Spice Mantraa experience?
The Butter Chicken is the quintessential dish that represents the Spice Mantraa experience. It combines comfort and indulgence, highlighting our commitment to authentic flavours while also appealing to a wide audience.
What can we expect at each Spice Mantraa location?
At each Spice Mantraa location, you can expect a warm, inviting atmosphere with an emphasis on hospitality. The menu may vary slightly to incorporate local ingredients, but the core philosophy of delivering authentic yet innovative Indian cuisine remains the same.
How do you ensure the menu stays fresh and exciting for returning guests?
We regularly introduce seasonal specials and limited-time offerings to keep the menu dynamic. Additionally, I encourage feedback from our guests, which helps us understand their preferences and allows us to innovate based on their tastes.
Can you share a memorable moment or milestone in your career as a chef?
One of the most memorable moments was when I received recognition for Spice Mantraa in the Bali International Customers Satisfaction Awards 2023 from BICSA. It validated the hard work and passion I put into my craft, and it inspired me to continue pushing the boundaries of Indian cuisine.
How has your experience as a chef evolved since you started working in Bali?
Working in Bali has been transformative. The vibrant local food scene and emphasis on fresh, local ingredients have influenced my cooking style. It has taught me the importance of sustainability and inspired me to incorporate more fresh produce into my dishes.
What’s the most important lesson you’ve learned throughout your career?
The most important lesson I’ve learned is the value of patience and perseverance. Cooking is an art that requires time and practice to master. Every mistake is a learning opportunity, and it’s essential to stay humble and open to growth.
If you could only cook one dish for the rest of your life, what would it be and why?
I would choose Biryani. It’s a dish that represents the rich tapestry of Indian cuisine, with its layers of flavour, aroma, and texture. Plus, it can be adapted in countless ways, allowing for creativity while still being deeply satisfying.
What do you envision for the future of Spice Mantraa’s menu?
I envision a menu that continues to evolve, incorporating more plant-based options and sustainable practices while still celebrating the rich heritage of Indian cuisine. I also hope to explore more regional dishes to showcase the diversity of Indian food.
Is there anything else you would like to add?
I would like to express my gratitude to our guests for their continued support. Cooking is a passion that thrives on connection, and I am excited to share my culinary journey with everyone who walks through our doors.
Thanks so much Chef Yash! We can’t wait to come back to Spice Mantraa again soon…