This Diwali, Patina Maldives, Fari Islands will welcome pioneering Indian chef and restaurateur Atul Kochhar, the first Indian chef to be awarded a Michelin star, for a four day culinary residency from 7 to 9 November 2026. The chef will bring the culinary identity of his acclaimed London restaurant Kanishka by Atul Kochhar to the shores of the Indian Ocean, presenting his contemporary interpretation of India's rich and diverse regional cuisine at Helios.
Rooted in Kochhar's deep connection to India, the menu will explore the country's regional culinary traditions through his signature approach — bringing together bold flavours, refined technique, premium ingredients and a contemporary sensibility.
With more than 30 years at the forefront of the Indian culinary scene, Kochhar has built an international reputation for changing the way people view and experience Indian cuisine. He was the first Indian chef to be awarded a Michelin star, receiving his first in 2001, followed by a second in 2007.
The residency at Patina Maldives brings one of the UK's leading voices in contemporary Indian cuisine into an environment shaped by the Indian Ocean and the multicultural character of the Fari Islands. Rather than recreating the experience of one of his restaurants, the residency gives an opportunity to interpret his culinary identity through a new setting and occasion.
Today, Kochhar leads the Atul Kochhar Hospitality Group, with a portfolio spanning Kanishka in Mayfair, Vaasu and Sindhu in Marlow, Riwaz in Beaconsfield, Masalchi in Wembley Park, Indian Essence in Petts Wood and Essence in Tunbridge Wells.
Patina Maldives welcomes Chef Atul Kochhar for Diwali culinary residency
The residency forms part of Patina Maldives' ongoing commitment to creating meaningful culinary experiences that connect guests with different cultures, perspectives and creative disciplines. The experience invites guests to discover India's regional traditions while celebrating Diwali through the shared language of dining, discovery and togetherness.
