Abhiraj Khatwani

The Path

The co-founder and chef role at MANĀO places Abhiraj Khatwani at the point where concept becomes service. In that position, the work is not only on the line but in the shaping of the restaurant’s identity, where menus and ideas have to read as one continuous language.

The Work Today

At MANĀO in Dubai, Abhiraj Khatwani’s current practice is clearest in the restaurant’s handling of Thai food: specific enough to be named dish by dish, rather than absorbed into a broad category. That level of detail points to a kitchen where texture, temperature, and the structure of the plate matter alongside flavor. Lobster Khanom Krok is the sharpest example of that approach. The name alone signals contrast — a tender interior, a shaped surface, measured richness — while the lobster brings sweetness and sea-salt depth. As a verified signature tied to MANĀO, it reads as disciplined, expressive work with a clear sense of place, even while it crosses culinary borders. Khatwani’s own response to early recognition stays focused on process and the people doing the work: “It’s surreal. Five months in, we’re still finding our rhythm to be honest, and to be recognized this early, it’s humbling. It’s a win for the entire team.” The same note runs through another named dish, Duck Mochi, which he identifies through collaboration rather than authorship alone: “The Duck Mochi because it’s a collaboration with Orfali Bros.”

Signature

Abhiraj's signature dishes include Fermented sticky rice with coconut smoked short ribs, khanom krok, Duck Mochi, and Lobster Khanom Krok.

In Their Words “It’s surreal. Five months in, we’re still finding our rhythm to be honest, and to be recognized this early, it’s humbling. It’s a win for the entire team.” “The Duck Mochi because it’s a collaboration with Orfali Bros.”

Acclaim

Abhiraj Khatwani has received MICHELIN Guide Young Chef Award (2025). Abhiraj's honors include Young Chef of the Year (2025).