Chef Noah Barnes on his culinary philosophy and the art of Mexican cuisine

Latest update:November 25, 2024, 12:28 pm IST

Chef Noah Barnes shares his passion for combining traditional Mexican flavors with creativity at Miss Margarita, highlighting his approach to bold ingredients, sustainable practices and memorable food and drink pairings.

Miss Margarita

Noah Barnes is an internationally renowned chef and co-founder of Miss Margarita by Arriba. Brought up on Anglo-Indian culinary traditions, his passion for European cuisine developed at IHM Mumbai, where he honed his skills and won many prestigious awards.

At 22, Noah became the first Indian to represent the country at the Hans Bueschkens Junior Chef Challenge in Hong Kong and later earned a bronze medal at the famous Bocuse d’Or. Known for his innovative approach, he combines classic European techniques with global flavours, using local, seasonal ingredients to create dishes that combine sophistication and bold flavour.

His culinary expertise has earned him a loyal following and he has worked at some of India’s finest restaurants including The Hungry Monkey, TabulaBeach 2.0 and Arriba. With Arriba’s Miss Margarita, Noah introduced Delhi to vibrant Mexican cuisine with an eclectic menu and signature cocktails.

A visionary, Noah strives to lead Indian cuisine to global recognition, raising the standard of culinary experiences across the country. Here is a fragment of our conversation with him.

How would you characterize Miss Margherita’s culinary philosophy? Are there any unique flavors or techniques you want to highlight?

At Miss Margarita, our culinary philosophy revolves around authenticity and creativity. We strive to highlight bold Mexican flavors using fresh, high-quality ingredients. Our menu captures the vibrant, layered essence of Mexican cuisine, using traditional techniques such as fire-grilling, hand-tortillas, and a balance of spices and zest to create an unforgettable dining experience.

Mexican cuisine is very diverse and multi-layered. How do you approach traditional Mexican dishes while adding your own creative twist?

We approach traditional dishes with deep respect for their roots, ensuring that the core flavors are preserved. Our creativity comes through thoughtful presentation and the addition of seasonal or local ingredients that complement traditional flavors.

Can you share some of your favorite ingredients to work with?

I love working with habanero, jalapeño and guacamole, it’s very important to Mexican cuisine. It’s not just food, the drink menu is crafted using authentic ingredients and offers the largest selection of tequila drinks in the country. It’s about balancing flavors and adding just the right amount of spice to a dish or drink, allowing customers to experience the taste of Mexico.

Margarita is a cult. How can you balance the food and drink combinations on your menu to enhance the overall dining experience?

We craft our menu with thoughtful pairings in mind, ensuring that the boldness of our food complements the freshness and complexity of our margaritas. For example, our spicy dishes pair perfectly with citrusy margaritas, and our smoky mezcal cocktails pair perfectly with our charcoal-grilled dishes. The goal is to create harmony between food and drink, enhancing the entire experience.

Are there any new dishes or flavor trends you’d like to explore? How to stay inspired in the kitchen?

I’m looking forward to using local Mexican ingredients like huitlacoche and experimenting with fermented elements like tepache to create new layers of flavor. Staying inspired requires constant learning—whether it’s through travel, researching ancient techniques, or experimenting with seasonal ingredients to create something unique and meaningful for our guests.

Sustainability is important to many chefs today. How do you incorporate sustainable practices or ingredients into your menu?

Sustainability is a cornerstone of our cuisine. We prioritize local sourcing where possible, reducing our carbon footprint while supporting local farmers. We also work to minimize food waste through creative reuse of ingredients and strive to use seasonal produce that not only supports sustainability but also enhances taste.

Do you have a favorite dish on the menu or a dish that has a special history?

Biriya Taco is my favorite dish. And there is a very cool story connected with this. One of my very close friends, Neil, when he was traveling in America, visited the very place where Biriya Taco first appeared. And he caught me, he went and got me a flask, got me a sample of the broth and some taco filling. And I reverse engineered this dish without any recipe and got it 95% close to it and now it has become one of our best selling and signature menu items. It’s a cool story that I’m very proud of as a chef.