With more than 16 years of experience in Indian cuisine, Chef Mohit Alam Sekh has built his career on a deep understanding of flavour. After working in leading five-star hotels across India, he brought his craft to Vietnam, where he now introduces diners to the richness of Indian cooking through Manvar Rasoi Indian Restaurant in Da Nang.
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Indian cuisine is often associated with intensity, yet Chef Mohit’s cooking reveals a more nuanced character. For him, its true identity lies in balance: the warmth of toasted spices, the depth of slow-cooked sauces and the careful relationship between richness, acidity and heat. Each dish reflects a cuisine shaped by history and generations of knowledge.
His culinary journey began in India, where he trained in the demanding kitchens of luxury hotels. Working within these professional environments gave him a strong technical foundation and an enduring respect for consistency. Over the years, he progressed steadily through the ranks, eventually becoming a Head Chef.
The experience shaped not only the way he cooks, but also the way he leads. Precision, preparation and attention to detail remain central to his approach, whether he is building layers of flavour in a curry, controlling the heat of a tandoor or guiding his team through a busy service.
For the past eight years, Chef Mohit has lived and worked in Vietnam. The move opened a new chapter, placing him in a country with its own strong food culture and instinctive respect for communal dining. Here, Chef Mohit found an opportunity not only to cook Indian food, but to introduce its diversity more thoughtfully to Vietnamese and international guests.
That vision led to the opening of Manvar Rasoi Indian Restaurant in Da Nang. As founder, owner and chef, he has created a restaurant grounded in traditional recipes while remaining open to the rhythm of contemporary dining. Familiar favourites such as butter chicken, dosa and garlic naan sit alongside a wider selection of regional dishes, giving guests a more complete view of Indian food beyond its most recognisable classics.
Chef Mohit does not reinterpret tradition for the sake of novelty. Instead, he focuses on clarity. Recipes are respected, spices are handled with restraint and presentation is refined without losing the generous spirit of the cuisine. His aim is to preserve the soul of each dish while making it accessible to Vietnamese and international diners.
Hospitality is equally important. At Manvar Rasoi, the experience is personal, warm and direct. A bell near the entrance invites guests to ring it when they enjoy their meal. What might appear to be a simple detail has become a meaningful symbol of connection, particularly when diners return to thank the kitchen after eating.
The gesture also reflects the purpose behind Chef Mohit’s work. His cooking is grounded in professional discipline, yet its final aim is emotional: to create a meal that feels welcoming, memorable and true to its origins. Rather than reshaping Indian cuisine beyond recognition, he gives traditional flavours a setting in which they can speak clearly to a wider audience.
Through Manvar Rasoi, Chef Mohit Alam Sekh continues to build a culinary bridge between India and Vietnam, one thoughtful dish at a time.