Flamingo Room by tashas is the ultimate expression of my South African roots. Located in Jumeirah Al Naseem, it displays the rich tapestry and soul that Africa has.

Not through the cliché of drums and ethnic motifs, but by showcasing its glamour and amazing flora and fauna. It is the epitome of old school dining with a contemporary twist.

Returning to Dubai in mid-2023, Akriti now serves as the Head Chef at Flamingo Room by tashas, where she brings a fusion of creativity, precision, and global culinary expertise. Her expertise in European cuisines, coupled with her background in managing kitchen teams in high-end dining establishments, makes her a perfect extension of Flamingo Room’s ambience.

To delve into her culinary journey, Emirates Woman spoke to Jain to see how she’s bought her experience to the table at Flamingo Room by tashas.

Talk us through your background?

I grew up in India and originally studied economics, but my love for food pulled me in a different direction. I always enjoyed cooking and experimenting in the kitchen as a child, and watching cooking shows like MasterChef Australia fueled that passion even more. After completing my degree, I decided to pursue my culinary training at ICCA Dubai. Since then, my career has taken me from The Address by Emaar to working alongside Massimo Bottura at Torno Subito, and later with Daniel Boulud at Le Pavillon in New York. I’ve also had the unique experience of working as a private chef at Four Seasons in Seychelles. Each role has helped shape my culinary identity and prepared me for my current role at Flamingo Room Dubai.

Where does your love for food come from?

My love for food comes from my childhood – growing up, food was a way for me to connect with people and express my creativity. I used to experiment in the kitchen, creating my versions of classic dishes and exploring new flavors. Watching cooking shows introduced me to the idea of food as a craft and inspired me to pursue it professionally. Cooking became my way of blending creativity with precision, and I’ve never looked back since.

Can you describe the Flamingo Room concept?

Flamingo Room by tashas is a chic, high-end dining space that blends a casual yet elegant atmosphere with South African-inspired cuisine. The concept is about creating a warm, inviting experience where guests can enjoy the best ingredients, beautifully presented dishes, and a sophisticated yet relaxed vibe. The décor and ambiance reflect the easy luxury that is synonymous with Tashas Group, and we focus on delivering both exceptional food and a memorable experience.

What are the must-try dishes at Flamingo Room by tashas?

There are so many wonderful dishes, but if I had to choose a few standouts, I’d recommend trying our signature Calamari Mozambique—it’s fresh, vibrant, and perfect for sharing. Another favorite is our Lobster Pasta, which combines rich flavors with beautifully cooked seafood. Our Lemon Butter Prawns are also a must-try, offering a flavorful experience that highlights the South African influence on our menu.

You’ve travelled the globe over. How has travelling influenced your overall cooking style and choice of flavours?

Travelling has been one of the most enriching experiences for me as a chef. It’s allowed me to explore different cultures and their approach to food, which has deeply influenced my cooking style. At Torno Subito Dubai, I learned the importance of simplicity and quality ingredients, while at Le Pavillon New York, I was exposed to the elegance and precision of fine dining. My time in Seychelles introduced me to the beauty of tropical flavors and island cooking. These diverse experiences have shaped how I approach flavor—blending bold, authentic tastes with refined techniques.

What first brought you to Dubai and how has the culinary world evolved since you first started working?

I came to Dubai to study at ICCA, which was the perfect starting point for my culinary journey. Dubai’s food scene has exploded since I first arrived – it’s become a global hub for innovation, with chefs from all over the world bringing new concepts and cuisines. The city is constantly evolving, and there’s always something exciting happening in the F&B industry. What I love most is how Dubai’s culinary scene now embraces more homegrown talent, fostering creativity and giving chefs the platform to express themselves.

Flamingo Room by Tashas

How do you experiment with different ingredients and manage to innovate in the culinary world year after year?

Experimenting with ingredients is one of the best parts of being a chef. I like to stay curious and open-minded—whether it’s discovering new spices or reinterpreting traditional recipes. Innovation comes from combining flavors that people wouldn’t expect or presenting familiar dishes in a fresh way. At Flamingo Room, we use seasonal ingredients and draw inspiration from South Africa, but I’m always looking for ways to elevate the dining experience with new ideas.

You’ve previously served as a food stylist and menu consultant for over 30 of India’s most renowned eateries – talk us through this experience.

Working as a food stylist and menu consultant allowed me to explore another side of the culinary world—one that’s about visual storytelling. It’s not just about how food tastes, but also how it looks on the plate and how it can evoke emotion through presentation. Helping shape the menus for different eateries was incredibly rewarding because I was able to work with chefs to create dishes that balanced flavor, texture, and aesthetics. It taught me a lot about the importance of visual appeal in dining.

What piece of advice would you give to those wishing to follow your culinary journey?

My advice would be to stay passionate and open to learning. The culinary world can be challenging, but if you love what you do, that will carry you through. Don’t be afraid to take risks, embrace new opportunities, and be patient with your growth. Surround yourself with people who inspire you and challenge you to do better every day. And, of course, always stay curious about new ingredients, techniques, and cultures—it’s what keeps this journey exciting.

What lies ahead for Flamingo Room by tashas?

We have some exciting plans ahead for Flamingo Room! I’m excited to lead this next phase of our new menu launch and continue building on the restaurant’s success, creating cherished experiences for both new and returning guests. We’re always looking to evolve and bring new experiences to our guests. This means continuous innovation in our menu, elevating our service, and finding creative ways to maintain the chic yet relaxed vibe that people love.

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