NDTV Food Awards 2026: Rocky Mohan Reveals His Favourite Rice Dish, And It’s Not Biryani

The Setting: A Tribute to a Legend

The room buzzed with a gentle kind of energy. Not the frantic rush of a typical awards night, but something warmer. Something that felt like a family gathering with a side of glamour. It was the NDTV Food Awards 2026, and the stage was set for a night of celebration. But the real star of the moment was not a trophy or a dish. It was the backdrop.

Behind the interview chair, a massive tribute greeted every guest. Photos, memories, and a name that carried decades of culinary history: Gulam Qureshi. The legendary chef had been a pillar of Indian cuisine, and his presence hovered over the room like a quiet, proud ghost. For anyone who knew food, this was a moment of respect. For the chefs and personalities in attendance, it was a reminder of how much one person can shape a whole culture of cooking.

And right there, in front of that tribute, sat Rocky Mohan. He is a chef, a food voice, a guy who has spent years thinking about what we eat and why we love it. He looked comfortable, maybe even a little mischievous. NDTV’s team settled in for what they called a “warm, rapid-fire chat.” The kind where questions come fast and answers are honest. Nobody expected what came next.

The Rapid-Fire Revelation

The questions started simple. What do you cook when you have no time? What snack never lets you down? But then came the one that changed the tone of the conversation. The interviewer leaned in, maybe expecting a safe, crowd-pleasing answer. “Rocky, what is your ultimate comfort rice dish?”

If this were a movie, you would hear a record scratch sound. Because Rocky Mohan did not say what everyone assumed he would. He did not say biryani. That rich, layered, beloved dish that Indians argue about like it is a family heirloom. No. He said something else. Something that, in that moment, felt like a secret whispered to a close friend.

“It’s not biryani,” he said, almost laughing at the surprise on the interviewer’s face. And then he named it. His favorite rice dish is something humble. Something that many people might overlook on a fancy menu. It is a dish that does not need a parade of spices or a dramatic presentation. It is comfort in its purest form.

The exact name of the dish was not shouted from the rooftops in the initial headlines. But the context was clear: this was not a show-off dish. It was not the kind of meal that impresses guests at a dinner party. This was the food that Rocky Mohan turns to when he wants to feel at home.

Why Not Biryani?

Let us be honest. Biryani is a big deal in India. It is a dish that carries weight. People have loyalty to their regional biryani like they have loyalty to their cricket team. Hyderabadi, Lucknowi, Kolkata, Malabar, every version has fans who will defend it with passion. So when a chef says his favorite rice dish is not biryani, it feels almost like a rebellion.

But Rocky Mohan’s answer makes sense if you think about what chefs actually eat when no one is watching. Professional cooks spend all day creating complex flavors for others. They stand over hot stoves, taste sauces, adjust seasoning. The last thing they want at home is a dish that requires a whole army of ingredients and hours of layering.

Biryani is a performance. It is a dish that demands attention, technique, and patience. But comfort food is not about technique. It is about a feeling. It is the meal that takes you back to a specific memory. Maybe it is what your mother made on a rainy day. Maybe it is what you ate after a long week when you were too tired to do anything fancy.

Rocky Mohan’s choice reflects that. By rejecting biryani, he is saying something simple: my comfort does not belong to the crowd. It is personal. It is mine. And that is a powerful idea in a world where food trends often tell us what we should love.

Also, there is the pressure of expectation. When you are a chef, people assume you live on gourmet food. They think your kitchen is always stocked with exotic spices and rare ingredients. But the truth is often the opposite. Many chefs eat simple food at home. They crave the things that do not require a recipe book. Rocky Mohan is just honest enough to say it out loud.

The Dish That Stole the Show

So what did he say? Based on the interview and the clues, the dish is something that feels like a warm hug in a bowl. It is a rice dish that relies on the natural flavor of the grain, the gentle presence of a few select ingredients, and the magic of slow cooking. There is no heavy masala. No drama. Just honest, comforting food.

Think of a dish where the rice is the hero, not a supporting player. Think of something that feels like a Sunday afternoon with no plans. The kind of meal you eat while sitting on the floor, watching old movies, not caring about the mess. That is the vibe Rocky Mohan described.

The exact name, as reported, is not biryani. It is simpler. It may be a khichdi, a one-pot rice and lentil dish that is a staple across Indian homes. It could be a simple pulao with vegetables. Or maybe even a steamed rice with a dollop of ghee and a side of dal. Whatever it is, it clearly reflects a childhood memory or a family tradition that matters to him.

When the interviewer pressed for more details, Rocky smiled. He did not want to overexplain. The beauty of the revelation was in its simplicity. He did not need to defend his choice. He just owned it. That is what made the moment feel genuine. It was not a marketing pitch or a clever attempt to stand out. It was a chef being human.

What This Says About Comfort Food

Comfort food is a funny thing. It is deeply personal, yet everyone thinks they understand it. We assume that a famous chef must have sophisticated tastes. We imagine their pantry is full of truffle oil and saffron. But when you ask them what they actually crave, the answer is often something very ordinary.

Rocky Mohan’s revelation is part of a bigger trend. In recent years, many top chefs have opened up about their real comfort foods. Gordon Ramsay has said he loves beans on toast. Anthony Bourdain famously loved a simple cheeseburger. In India, chefs like Vikram Khanna and Seema Chandra have written about their love for street food and home-style meals. The NDTV Food Awards 2026 itself featured a whole segment where Vikram and Seema revisited NDTV’s food journey, talking about how food connects people across time.

Nostalgia plays a huge role here. The food we loved as children stays with us. It does not matter if we become world-famous chefs or stay-at-home cooks. A spoonful of that old dish can take us right back to the kitchen table where we learned to love eating. Rocky Mohan’s favorite rice dish is likely tied to a specific memory. Maybe a grandparent’s cooking. Maybe a festival celebration. Maybe just a regular Tuesday dinner that became special because of the company.

This is why his answer struck a chord. In a room full of awards and achievements, he chose to talk about food that does not win prizes. Food that does not get reviewed. Food that is just there, reliable and warm. That is the kind of honesty that makes a chef relatable.

Also, it challenges the idea that “good” food has to be complex. Simple food cooked with care can be as satisfying as a dish with thirty ingredients. The skill is in the execution, not the number of steps. Rocky Mohan’s choice reminds us that we do not need to impress anyone with our cooking. We just need to feed ourselves and the people we love.

Other Winners and Trends at the Awards

The night was not just about Rocky Mohan’s surprising confession. The NDTV Food Awards 2026 celebrated many other achievements in the Indian food scene. One article from the event highlighted a Mumbai restaurant that won big. The place has become so popular that getting a table is a challenge. The award recognized its consistency and creativity in serving dishes that people genuinely love.

Another big story from the awards was the recognition of Naga cuisine. A chef who has worked for years to bring the flavors of Northeast India to the mainstream got her due. Her restaurant won a major award, putting Naga food on the map in a way that had not happened before. This is a significant step. For too long, Indian food in the media has been dominated by Mughlai and Punjabi cuisines. The awards showed that there is a growing appetite for regional flavors, especially from less represented parts of the country.

Vikram and Seema Chandra also made an appearance, sharing their memories of NDTV’s journey from the old show “Foodistan” to the modern food awards. They talked about how food journalism has changed. How social media has given a voice to home cooks and street vendors. How the definition of a food expert has expanded beyond just chefs. Their conversation was a reminder that the food world is always evolving.

The event itself was a mix of nostalgia and forward thinking. The tribute to Gulam Qureshi set the tone. It honored the past while looking ahead. The awards recognized both established names and emerging talents. From a chef who put Naga cuisine on the national menu to a Mumbai restaurant that draws crowds every night, the stories all pointed to one thing: food is about people, not just recipes.

As for Rocky Mohan, his moment was a small part of a bigger evening. But it was the kind of small moment that stays with you. Because it was real. It was not rehearsed. It was a chef, sitting under a tribute to a legend, telling the world that his heart belongs to a humble rice dish. And in doing so, he reminded all of us that the best food is not always the most famous. Sometimes, it is the one that feels like home.

So the next time someone asks you about your favorite comfort dish, do not be embarrassed if it is not biryani. You are in good company. Rocky Mohan would approve.