27 Feb 2026
Achal Aggarwal
Head Chef, Lomri
As we prepare to open Lomri, we are pleased to introduce the chef leading its kitchen.
Achal Aggarwal brings 28 years of international culinary experience across some of the most respected names in hospitality. His early career was shaped within Oberoi Hotels & Resorts and Taj Hotels in India and New York, followed by time in Switzerland with Globus, in New York at Morimoto, and in Japan with Hotel Okura and Hyatt. He later became Executive Chef with Hilton Hotels & Resorts in India.
In London, he led the kitchen at Chutney Mary, one of the UK’s most respected Indian restaurants, before heading Anushree and then serving as Group Head Chef across Atul Kochhar Restaurants. These roles combined Michelin-level expectation with the pace and personality of standalone restaurants.
At Lomri, food is not designed to impress from a distance. It is designed to draw you in.
Achal’s cooking is rooted in memory and meaning, refined through kitchens that value precision and discipline. His philosophy is clear. Food should create connection. He focuses on simple, authentic, tradition-led cooking, keeping the soul of each dish intact while presenting it with contemporary ease.
Lomri’s Anglo-Indian menu takes inspiration from the historic spice routes linking Britain and India, with a particular focus on coastal regions. Coconut and curry leaf from the south. The warmth of cardamom and slow-simmered depth from the north. Biryani sealed and opened at the table.
These are dishes with stories behind them, cooked with care rather than complication. Ingredients are sourced thoughtfully from local farms and trusted suppliers, and menus are designed to feel generous, balanced and inclusive.
Achal brings global experience, quiet confidence and a belief that food should feel uplifting and shared.
We look forward to welcoming you to Lomri and introducing you to him in person this spring.