For the first time in India, the celebrated Ros Rotanak (Chef Nak) brings the flavors of Khmer cuisine to life.

Join us for a rare, two-day culinary journey into the heart of Cambodian gastronomy — a story of culinary revival praised by The New York Times, BBC, and media worldwide.

13th & 14th June , Friday and Saturday. 7 pm to 11:30 pm.

Zen, Leela Palace Bengaluru

For reservations please call +91 89519 74424 / +91 96065 83346

Fifty years ago, Cambodia faced genocide and then civil war, dark chapters that suppressed many aspects of our culture, including our culinary heritage. Recipes, techniques, and even the memories tied to food were silenced, as entire generations of cooks, artisans, and storytellers were lost or forced to forget.

In my journey to revive these lost treasures, I’ve traveled across Cambodia, especially into rural areas, to speak with elderly villagers, mostly women, who still hold fragments of this heritage. I’ve also read extensively and consulted with scholars, historians, and chefs from around the world. Through their insights and stories, I’ve unearthed countless recipes: royal dishes once served in palaces, humble meals tied to everyday rituals, and techniques that had nearly disappeared.

Many of these dishes had no written record, only a fading memory of taste, smell, and rhythm passed down orally. Reviving them is my way of honoring those who preserved our identity through food and of passing that legacy forward with pride.

I’ve shared this research with millions through my social media channels and preserved many of these recipes in my cookbooks, one of which, SAOY: Royal Cambodian Home Cuisine, was named “Best of the Best Cookbook in the World” by the Gourmand World Cookbook Awards.

To me, this work isn’t just about food. It’s about healing. It’s about reclaiming history. And it’s about showing the world that Cambodian cuisine is as rich, dignified, and inspiring as any global culinary tradition.