GASTRONOMES SUMMER 2025

GGASTRONOMES

CULINARY EXCELLENCE

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Be the next food critic!

Gastronome’s Guide offers a platform to rate and review India’s finest restaurants.

by diners for diners

The Gastronome’s Guide app is a vibrant celebration of India’s culinary soul, guiding food lovers through a dazzling landscape of restaurants that master flavor, technique, and creativity. More than an app, it’s a passionate journey into the heart of Indian cuisine, showcasing a spectrum of tastes from bold and fiery to delicate and subtle. Users can explore, discover, and immerse themselves in unforgettable dining experiences while rating and reviewing restaurants to share their culinary adventures and help others find their next unforgettable meal.

GASTRONOMES is an online digital publication.

Publisher: FAD Publishing New York 14850, U.S.A. www.thegastronomesguide.com

E-mail: info@thegastronomesguide.com

All rights reserved. GASTRONOMES cannot be held responsible for any inaccuracies or errors and do not accept responsibility for advertising content. Editorial materials and opinions expressed in the digital publication do not necessarily reflect the views of GASTRONOMES. All contents are strictly copyright and all rights are reserved. Production in whole or part is prohibited without prior permission from GASTRONOMES. ©2025 All rights reserved.

GASTRONOMES

Dear Readers,

Welcome to the inaugural edition of GASTRONOMES Magazine, a heartfelt celebration of the artistry that pulses through the global culinary landscape. Inspired by our Gastronome’s Guide, a trusted compass for culinary excellence, this digital journey delves into the lives, inspirations, and innovations of pioneering chefs from around the world. Far from rankings, it’s a passionate ode to the flavors, traditions, and visionaries redefining the global food scene, inviting you to savor the stories behind every unforgettable dish.

In these pages, you’ll meet the trailblazers who breathe life into every dish they create. From the World’s Best Female Chef 2025, whose inventive plates fuse indigenous ingredients with bold storytelling, to South American innovators transforming native ecosystems into culinary art, each profile is a window into the minds and kitchens of those pushing boundaries. You’ll discover New Zealand chefs weaving Pacific flavors with native traditions, talents blending Japanese precision with pristine seafood, and others reviving ancestral Latin American techniques. Their inspirations— drawn from vibrant markets, cultural heritages, or transformative global encounters—reveal the profound, soul-stirring impact of their craft on diners and the world’s culinary identity.

GASTRONOMES is crafted for explorers like you, those who crave the untold narratives behind every bite. We delve into the bold flavors, innovative techniques, and relentless passion that define these chefs’ work, offering an intimate glimpse into the heartbeat of global gastronomy. Whether it’s the alchemy of ancient ingredients evoking tradition or a fearless twist that challenges convention, these pages are your invitation to savor the rich, multifaceted stories that make every dish unforgettable.

As we embark on this journey together, I invite you to dive in with curiosity and an open palate. Let these chefs inspire you, as they have inspired us, to see food not just as sustenance but as a powerful connector of culture, memory, and human experience. Here’s to the flavors that tell our stories and the chefs who dare to dream them into existence.

Bon appétit!

Doug Singer

Experience The Taste Of 9 Indian States & Sri Lanka. A must-visit to indulge in regional Indian flavours, stories & spice. Vikhroli, Mumbai | @tat.india

G 2025 GASTRONOME’S GUIDE INDIA

The Gastronome’s Guide celebrates the unparalleled excellence, innovative culinary artistry, and unwavering consistency that distinguish these premier restaurants as truly exceptional.

India’s Finest Restaurants

WESTERN INDIA

AHMEDABAD

THE GREEN HOUSE

YI JING

BENGALURU

BOTECO

CAJSA

DAKSHIN

KARAVALLI

LUPA

NORTH RASOI BY CHEF PILLAI

RESTAURANT CHEF PILLAI

WABI SABI

GOA

3 PALMS

CAFÉ LA DI DA

CASANONI

CAVATINA

FIREBACK

HELICONIA

HOSA

ISABELLA’S TAPAS BAR

JSAN

KEBABS & KURRIES

MAKUTSU

TEMPERO

WHITE PLATE BY CHEF JASON

MUMBAI

BURMA BURMA

CELINI

EKAA

EVE

GOLDEN DRAGON

KOKO

LA LOCA MARIA

LA PANTHERA

MASQUE

MIZU IZAKAYA

O PEDRO

PAPA’S

PING’S CAFÉ ORIENT

QUE SERA SERA

TANGO TAMARI

TAT

THE BOMBAY CANTEEN THE DIMSUM ROOM

THE TABLE

THE TANJORE TIFFIN ROOM

TOAST PASTS BAR

VETRO & ENOTECA

WASABI BY MORIMOTO

ZIYA

PUNE

MALAKA SPICE

SAWANTWADI

SAWANTWADI PALACE HOTEL

CENTRAL & EASTERN INDIA

BHOPAL

HOUSE OF MING

MACHAN

KOLKATA

6 BALLYGUNGE PLACE

OTTIMO CUCINA ITALINA

SIENNA

SOUTH INDIA

HYDERABAD

CELESTE

JAMUN

CHENNAI

ANISE

AVARTANA

CHINA XO

PAN ASIAN

SOUTHERN SPICE

KOCHI

MEEN BY CHEF PILLAI

NORTH INDIA

GURUGRAM

COMORIN

THAI PAVILION

ZANOTTA

ZVATRA

JAIPUR

CINNAMON

PESHAWRI

RAJ MAHAL

SUVARNA MAHAL

THE JOHRI

NEW CHANDIGARH

KAANAN

NEW DELHI

BAOSHUAN

BUKHARA

DHILLI

DUM PUKHT

INDIAN ACCENT

INJA

LOYA

MEGU

ORIENT EXPRESS

SAZ - AMERICAN BRASSERIE

UDAIPUR

BHAIRO

UDAIMAHAL

EXCELLENCE I CREATIVITY I CONSISTENCY

VAUGHAN MABEE CRAFTING

NEW ZEALAND’S ESSENCE AT AMISFIELD

Nestled near Lake Hayes in Queenstown, Amisfield offers a world-class dining experience that blends exceptional wines with the freshest local produce. Designed by architect Kerry Mason, the restaurant’s aesthetic echoes the surrounding landscape, inviting guests to immerse themselves in New Zealand’s warm hospitality and breathtaking views.

Executive Chef Vaughan Mabee has led Amisfield’s kitchen since 2012, bringing a wealth of experience from elite establishments. Before joining Amisfield, he honed his craft in California and at renowned Michelin-starred restaurants, including Martin Berasategui in Lasarte-Oria, Spain, and Noma in Copenhagen, which has been named “The World’s Best Restaurant” five times.

Amisfield has earned widespread acclaim, securing the Restaurant of the Year title from the Cuisine Good Food Awards in 2020, 2021, 2022, and 2023. It consistently holds the maximum 3 Hats rating in Australia and New Zealand and received the Innovation Award for Vaughan Mabee in 2022. Cuisine Magazine also named Mabee Chef of the Year for 2019/2020. Globally, Amisfield is featured on The World’s 50 Best Restaurants Discovery list, and Mabee debuted at No. 44 on The Best Chef Awards’ Top 100 Chefs ranking.

The restaurant’s culinary philosophy centers on fresh, locally sourced ingredients paired expertly with Amisfield’s exceptional wines. The organic estate boasts a state-of-the-art winery, where skilled winemakers employ hand-crafted techniques to produce outstanding wines. Over the past decade, Amisfield’s Pinot Noir has averaged 92 points from Wine Spectator.

GASTRONOMES speaks with Vaughan Mabee.

How do you achieve flavor and balance on a plate?

I’m always chasing something extraordinary, a new technique or a fresh discovery. I focus on the simple perfection of a single ingredient, deconstructing it like an engine and reassembling it to highlight its essence in multiple forms. The result is a unified, explosive flavor that feels both innovative and true to the ingredient’s core.

What did you take away from working at Lasarte and Noma?

The chefs I worked under taught me timing, drive, consistency, respect, and unrelenting passion. Their techniques were eye-opening, and I’ve carried those tools back to New Zealand. My cuisine is distinctly my own, shaped by New Zealand’s unique ingredients and island identity. It’s a style you won’t find anywhere else—what some call true New Zealad cuisine.

What’s your culinary philosophy?

My philosophy is about capturing a vision, often inspired by nature’s beauty—whether it’s a perfectly formed plant or the act of hunting. I aim to amplify an ingredient’s natural allure, infusing it with bold, pure flavors. At Amisfield, I want guests to feel the mountains, lakes, or wild spaces I draw from, whether they’re local or from halfway across the globe. Pairing dishes with our wines elevates both, creating vibrant, harmonious combinations that showcase the region. When it works, it’s clean and pure; when it doesn’t, we push the palate to its breaking point to find the edge.

What ingredients are you obsessed with right now?

New Zealand king crab stands out for its unique flavor and texture. I’m also fascinated by our endemic berries—so many varieties, some I’ve yet to explore in the kitchen. I love the unusual: baby seagulls, tunicates, wild game, or charcuterie made from mollusks and shellfish. Wild birds wrapped in fat are a favorite. As for caviar, it’s perfect on its own— nothing else needed. It’s overused in pairings.

Who’s been your greatest influence in the kitchen?

Flavor itself drives me. I’m inspired by mouthwatering dishes that hit every note—juicy, smoky, acidic, perfectly seasoned. Subtlety bores me, but I also avoid overly dramatic menus that overwhelm. New flavors and bold, balanced dishes keep me excited, especially when they feel like a revelation.

What keeps you motivated?

After 25 years, my passion for improvement fuels me. Despite the accolades, I’m driven to push boundaries and reach new heights. This industry is a blend of dreams and challenges, and I love every moment. Each day feels like a fresh start, and I won’t rest until I’ve realized my full potential.

“PAM” PICHAYA SOONTORNYANAKIJ THE WORLD’S BEST FEMALE CHEF 2025

Pichaya ‘Pam’ Soontornyanakij, a Thai-Australian-Chinese chef born in Bangkok, carries a century-long family legacy rooted in Chinatown. Her great-grandfather’s Chinese herbal medicine shop now houses POTONG, her acclaimed restaurant where she reimagines ThaiChinese cuisine with a blend of tradition and creativity.

Pam’s culinary journey took her from Thailand to the United States, where she graduated with top honors from The Culinary Institute of America, earning first place in management and culinary arts. She trained under Mark Lapico at Jean-Georges, a pivotal experience that shaped her precision and vision. At 21, Pam became the youngest chef to win the Asia Youth Hop Cooking award by Les Disciples d’Escoffier in 2011. In 2012, she was named Her World Magazine’s “Young Woman of the Year” and secured first runner-up in the global Young Talent competition by Les Disciples d’Escoffier.

In 2024, Pam was crowned Asia’s Best Female Chef and became the first woman to earn a Michelin star and the Michelin Thailand Opening of the Year Award for POTONG. The latter recognized the restaurant’s innovative degustation menu and its impact on Bangkok’s culinary scene within its first year.

GASTRONOMES speaks with Pam.

How do you craft harmony in your dishes?

Creating harmony goes beyond flavor—it’s about weaving together the Five Elements (salt, acid, spice, Maillard reaction, texture) and engaging all Five Senses (sight, sound, smell, taste, touch). At POTONG, every dish begins with these elements: salt amplifies natural flavors, acid adds vibrancy, spice brings warmth, the Maillard reaction deepens umami, and texture ties it all together. But it’s the sensory experience—how a dish looks, sounds, smells, tastes, and feels—that creates lasting memories. When these components align, they etch a moment in the guest’s mind.

What defines your culinary philosophy?

My philosophy is about honoring my roots while pushing boundaries. I draw from memories— childhood moments, historical narratives, or the story of an ingredient—to craft dishes that feel both familiar and forward-thinking. For instance, our POTONG Pad Thai, made with Nakhon Si Thammarat shrimp, pays homage to Thailand’s wartime resilience. In a single bite, it captures the essence of tamarind, rice noodles, and shrimp while telling a story of adaptability and identity. My food bridges heritage and innovation with precision and purpose.

What was it like working at Jean-Georges and other top kitchens?

Jean-Georges, three-Michelin-starred kitchen at the time, was relentless—demanding flawless execution and discipline. It taught me the art of refining a dish to its essence. Smaller, experimental kitchens, on the other hand, encouraged bold creativity. Together, these experiences shaped my respect for craft and my global perspective. At POTONG, I weave those lessons into Thai-Chinese flavors, using techniques honed abroad to tell stories rooted in my heritage. Every plate reflects that duality—worldly yet deeply personal.

Which ingredients captivate you right now?

I’m drawn to Thailand’s heirloom rice varieties and fermented ingredients for their rich, complex profiles. Ingredients must have a story—where they’re grown, how they’re used, why they matter. At my new restaurant, I’m exploring five sacred Thai ingredients: rice, chili, fish sauce, palm sugar, and coconut. I’m also learning traditional koji fermentation from Master Toyoda in Osaka, a challenging process I’m still mastering. As for overrated ingredients, truffles can overwhelm a dish when used carelessly, masking rather than enhancing flavors.

What cooking techniques do you cherish?

Charcoal grilling is a favorite—it imparts a smoky depth no modern tool can match. We also lean heavily on fermentation at POTONG, crafting our own pastes and sauces to layer umami and complexity. When developing dishes, we first master traditional methods before reimagining them with contemporary flair. It’s about respecting the past while creating something new.

What’s more important: produce, creativity, or technique?

Produce is the foundation—without exceptional ingredients, creativity and technique fall short. But it’s the interplay of all three that brings a dish to life. Great produce, sparked by imagination and refined through skill, creates something unforgettable.

Who’s been your greatest influence in the kitchen?

My Thai-Chinese upbringing is my north star. The flavors of my family’s kitchen instilled a love for harmony and tradition. Paired with lessons from Michelin-starred kitchens, this guides every dish I create.

“It all comes down to just a smile of my guests eating my food”

What’s your earliest food memory?

I remember my mother cooking rad nha—the wok’s smoky aroma, the charred noodles, and the rich, savory sauce. That comforting nostalgia inspires me to evoke warmth and memory in my own dishes.

What advice do you give to aspiring chefs?

The kitchen isn’t glamorous—it’s grueling hours and constant pressure. Stay humble, be patient, and never stop learning. Find joy in the grind, because passion and dedication are what carry you through.

DANI GARCÍA

REDEFINING ANDALUSIAN CUISINE

Dani García, a celebrated Andalusian chef, has left an indelible mark on Spanish and global gastronomy through his bold, innovative ventures. Trained at the School of Hospitality in Malaga La Cónsula and mentored by Martín Berasategui, García fuses Andalusian traditions with international flair. His first Michelin star came at 24 with Tragabuches, followed by two stars at Calima. In 2019, he earned a third Michelin star for his Marbella restaurant but shocked the culinary world by closing it to focus on more approachable dining concepts.

In 2021, García launched Smoked Room in Madrid, an intimate venue centered on the primal art of grilling. Its Fire Omakase tasting menu, where smoke and embers elevate every dish, earned two Michelin stars within six months—an extraordinary feat that cemented García’s reputation as a culinary pioneer. He expanded Smoked Room to Dubai, where the 14-seat venue, set around an open kitchen’s flames, also claimed a Michelin star within six months. These achievements highlight García’s ability to innovate while staying rooted in his heritage.

GASTRONOMES speaks with Dani García. What drew you to cooking?

Everyone—family, friends—thought I was crazy for choosing cooking. They warned me about the grueling hours, but I was hooked. Growing up, I hadn’t worked in a kitchen, but food was central at home. As a kid, I dreamed of being a footballer, like most boys, but when it came time to choose, cooking called me. After culinary school and internships, I dove in professionally. This craft is my life—it’s the most beautiful job in the world because you spark joy through food.

How have your global experiences shaped your cuisine?

My career began in Spain, with internships under Martín Berasategui, followed by my own ventures in Ronda and Marbella. In 2013, New York opened my eyes. It showed me I was just a speck in the global culinary landscape, which humbled me and fueled my drive. The city’s diversity inspired concepts like BiBo, my casual brasserie brand. BiBo’s vibe—relaxed yet vibrant, almost hipster—was influenced by places like ABC Kitchen, where I’d obsess over their crab toast. New York didn’t deepen my haute cuisine but gave me a fresh lens for approachable, eclectic dining.

What’s your culinary philosophy?

My cooking shifts with the concept, place, and moment—no two projects are the same. But the process starts with hard work and what I call “menu architecture”: understanding what guests expect from a restaurant’s story. Whether it’s an Indian eatery or a Michelinstarred venue, I put myself in the diner’s shoes to craft an organic experience. From there, dishes take shape, sometimes driven by necessity—like needing a chicken dish— or by the kitchen’s constraints. Inspiration strikes through creation, not a rigid formula. With diverse brands, each a world of its own, I build from a clear foundation and let the food evolve naturally.

Which ingredients spark your creativity?

Ingredients depend on the moment and place—I’m open to discovery. Olive oil and tomatoes are my anchors, staples from my grandmother’s and mother’s kitchens that ground many of my dishes. Sea anemones fascinate me; their delicate texture and intense flavor demand precise preparation, which I’m still perfecting. Caviar, while exclusive and useful for a refined touch, is overrated—it’s often leaned on too heavily. Travel and rediscovery keep my ingredient choices fluid and evolving.

“Creating a dish for a restaurant for all audiences is not the same as for a Michelinstarred restaurant”

What’s your go-to kitchen tool?

A sharp knife is non-negotiable. It’s an extension of my hand, offering the precision and versatility needed to transform ingredients into something extraordinary.

Produce, creativity, or technique—which matters most?

It’s all about equilibrium. Technique must serve flavor, creativity must elevate produce, and great ingredients are the foundation. When they align, the result is magic.

Who’s been your greatest influence in the kitchen?

Inspiration shifts with context. Ferran Adrià’s visionary approach lit the way early on, alongside Robuchon and Nobu. But I also draw from non-culinary sources— like longstanding restaurants in Marbella that embody resilience and community. Influence comes from both gastronomy and the business of creating spaces that endure.

What keeps you motivated amidst accolades?

I chase happiness, not trophies. The world is vast, and my dreams are bigger than one lifetime can hold. Staying grounded in what brings me joy—creating, connecting, innovating—keeps me moving forward.

“When I started out, being vocational and wanting to give everything in exchange for nothing”

What’s your earliest food memory?

My mother and grandmother shaped my palate, but my father left a vivid mark. On weekends, he’d take me to Marbella’s beach to “pull the net,” a traditional fishing method, or to the market to pick ingredients. He’d cook what we gathered, and those moments—beyond just food—built a bond that still inspires my dishes.

What advice do you offer young chefs?

Cooking is glamorous now, but when I started, it was raw and vocational—a grind in the restaurant’s shadows. Today’s chefs are often seduced by fame, TV, or Michelin stars. My generation was driven by the craft itself, untainted by ego. To young chefs: stay pure. Work hard, focus on the food, and let passion—not ambition—guide you. Change the world one plate at a time.

BINCHOTAN GRILLED PINGEON, CELERIAC PURE AND SHERRY WINE EMULSION.

GARIMA ARORA REIMAGINING INDIAN CUISINE AT GAA

Born in Mumbai, Garima Arora pivoted from journalism to culinary arts, training at Le Cordon Bleu in Paris and working in top kitchens worldwide. In 2017, she opened Gaa in Bangkok, a modern Indian finedining restaurant housed in a traditional Thai house. At Gaa, Arora blends age-old Indian techniques with local ingredients, creating a dining experience that celebrates the vibrancy and relevance of Indian cuisine.

In 2018, Arora became the first Indian woman to earn a Michelin star, followed by recognition on Asia’s 50 Best Restaurants and The World’s 50 Best Restaurants lists. Gaa claimed a second Michelin star in 2023, cementing her as a trailblazer. Beyond the kitchen, Arora champions Indian cuisine through Food Forward India, a non-profit exploring regional cuisines, and supports ChefCares, providing culinary education to underprivileged youth.

GASTRONOMES speaks with Garima Arora.

What’s your culinary philosophy and creative process?

Our philosophy at Gaa is straightforward: we take timeless Indian flavors, ingredients, and techniques and reimagine them for today’s dining scene. But it’s deeper than that—it’s about probing the when, where, what, how, and why of Indian cuisine. Every dish answers these questions, like a story unfolding. My journalism training taught me to approach each dish with curiosity, ensuring it has purpose and context. We start with a technique, an ingredient, or a cultural reference, then build from there, always aiming to surprise and connect with diners.

How is your modern Indian cuisine perceived?

When Gaa opened seven years ago, guests expected curries like butter chicken or naan— exported, colonial versions of Indian food. It took time to show that these are just one facet of our cuisine. Indian food is vast, layered, and authentic beyond stereotypes. Thanks to travel, social media, and growing awareness, diners now arrive with open minds and a better grasp of what we do. We’re pushing to keep this narrative authentic, showcasing the diversity of India’s micro-cuisines while honoring their place in our culture.

What did you gain from working in top global kitchens?

Traveling and cooking in renowned restaurants worldwide shaped how I think as a chef, not just how I cook. I didn’t chase recipes—that’s a shallow takeaway. Instead, I absorbed how to approach food, solve problems, and avoid pitfalls. Those kitchens taught me to question, adapt, and refine my craft. That mindset, more than any technique, was the best investment I made and informs everything we do at Gaa. Which ingredients excite you right now?

We’re always hunting for unique ingredients, working with foragers and farmers across Thailand. Right now, I’m captivated by Luk Pra seeds from the south, fermented for months to develop a parmesan-like texture and flavor. Durian is another mainstay—we switch varieties seasonally to keep it fresh. I gravitate toward underdog ingredients, the ones overlooked for fine dining, because they challenge expectations and spark creativity. Local ingredients are ideal, but logistics—like sourcing fresh seafood from Thailand’s south— can be tricky compared to, say, getting Japanese uni in 24 hours.

What’s your favorite kitchen tool or technique?

Fire and charcoal grilling are central to Indian cuisine and a cornerstone at Gaa. They’re like a shortcut to bold, unforgettable flavors—if you master the flame.

“Controlling fire is the challenge, but once you do, it transforms any ingredient into something extraordinary.”

We play with it constantly, letting it elevate our dishes naturally.

Produce, creativity, or technique—which drives your work?

It’s not a hierarchy—each dish dictates its own balance. Some lean on a stunning ingredient, others on a clever technique or a creative spark. The magic happens when all three work together, with one occasionally taking the lead to tell the dish’s story.

Who’s been your greatest influence in the kitchen?

My father is my biggest mentor. I grew up cooking with him, and even now, running Gaa, we talk daily—about food, life, or global politics. He’s my anchor. Gaa itself is also a driving force. It’s more than a restaurant; it’s a platform to showcase Indian cuisine’s depth. That responsibility pushes me to give it my all every day.

What keeps you motivated amidst accolades?

My mission is to present an authentic, nuanced view of Indian cuisine and its countless regional threads. Gaa aims to be a hub of knowledge for Indian food over the next five years, and I want to pass this vision to my sous chefs so they can carry it forward in their own spaces. That drive—to educate, elevate, and inspire—keeps me going.

What’s your earliest food memory?

Growing up in a Punjabi family, food was joy—cousins, grandparents, festivals. My dad would bring back recipe books from his travels, introducing us to dishes like hummus, pasta, or risotto in the ’90s, when they were unheard of in Mumbai. Cooking those with him was pure fun, supported by the whole family. Food meant connection, and that spirit still shapes why I cook today.

Born in Lower Austria in 1993, Stefan Doubek grew up steeped in a family’s culinary heritage. His passion for cooking led him to a top culinary school, and at 18, he became Austria’s youngest GMC, kickstarting a stellar career in Vienna. Alongside his partner, Nora Pein, he earned two Michelin stars and five toques in leadership roles. Seeking global inspiration, Doubek trained with renowned chefs in Belgium, Denmark, and London. The pandemic brought him back to Austria, where his Fish Bar at Naschmarkt garnered buzz. In 2023, Doubek and Pein realized their vision with Restaurant DOUBEK in Vienna’s lively 8th district on Kochgasse. Transforming a neglected corner space into a culinary gem, they created an intimate haven where firedriven dishes and impeccable ingredients shine. Within months, Doubek ranked among Austria’s top 10 chefs and was named Newcomer of the Year. His cuisine emphasizes pure, intense flavors, masterful craftsmanship, and a guest experience that feels personal and immersive, with an open kitchen inviting diners into the heart of the action.

STEFAN DOUBEK CRAFTING FLAVORS WITH FIRE AT DOUBEK

GASTRONOMES speaks with Stefan Doubek.

How do you achieve purity and intensity in your flavors?

I’m not afraid to push flavors to their limits— my dishes celebrate the raw essence of each ingredient. With just two or three components on the plate, the challenge is letting each shine while creating a cohesive whole. I believe less is more, so I strip away excess to highlight natural flavors in their purest form. It’s about precision and restraint to deliver something bold yet balanced.

What’s your culinary philosophy and creative process?

Food should stir emotions and tell a story. I start with a concept that sparks a feeling, then test it in the kitchen. If the dish captures the emotion I envisioned, I refine the balance, textures, and details, leaning on feedback from my team and Nora. If it misses the mark, I set it aside—sometimes for good. My aim is to craft plates that taste exceptional and leave diners with a lasting, unique memory.

What did you learn from working in top global kitchens?

Each kitchen I worked in was a masterclass in perspective. From Belgium to London, I saw how different cultures and leadership styles shape a chef’s craft. Those experiences clarified what I wanted—and didn’t want— for my own restaurant. They sharpened my skills, deepened my respect for tradition, and fueled my creative edge, all of which I bring to DOUBEK every day.

Which ingredients inspire you?

Fish and seafood are my passion—they demand perfection because there’s no hiding flaws in quality or technique. I grow citrus and herbs on my terrace, which keeps me connected to the ingredients. I’m less fond of sea buckthorn and durian; they just don’t click with me. As for challenges, molecular techniques aren’t my style—I prefer traditional methods that let ingredients speak for themselves. Every product has a place, but it’s about what resonates with my vision.

What cooking techniques define your work?

Fire is my signature. At DOUBEK, we cook exclusively over open flames, using neither gas nor electricity. Fire doesn’t always mean smoky—it’s about a deeper, primal energy that enhances natural flavors. I also age fish, not just meat, to intensify its character. Every technique I use aims to amplify an ingredient’s true essence.

Produce, creativity, or technique—what matters most?

It’s a delicate dance, but produce comes first. The finest ingredients are the foundation— technique and creativity exist to make them shine. Without quality produce, the rest falls flat.

Who’s been your greatest influence in the kitchen?

Understanding a product’s roots unlocks its potential—that’s my guiding principle. My terrace garden, travels, and Austria’s bold flavors inspire me, reflecting my life and heritage. My grandmother’s cooking, especially dishes like Grenadiermarsch, taught me how food can carry love and warmth. I’ve vowed never to eat it again, to preserve that memory untouched.

“Restaurant DOUBEK is not just a concept. Rather, it reflects the unique love and passion of Stefan Doubek and Nora Pein in an individual way and down to the smallest detail.”

What keeps you motivated amidst accolades?

Awards like Newcomer of the Year are humbling, but they don’t shift my focus. My drive comes from seeing guests’ joy when they taste our food and from my relentless pursuit to improve daily. That purpose—crafting moments of delight and pushing my craft— outweighs any accolade.

What’s your earliest food memory?

My grandmother’s kitchen was a haven of emotion. Her traditional Austrian dishes, like Grenadiermarsch, showed me how food can comfort and connect. Those flavors guide my cooking, as I aim to evoke the same sense of care for my guests.

What advice do you give aspiring chefs?

The glamour of chef life is a tiny sliver—maybe 5%. The rest is grit, long hours, and pure passion. Embrace every chance to learn, strive to excel, but never assume you’ve arrived. Stay humble, work hard, and let your love for the craft shape your style.

VINU RAVEENDRAN

An extraordinary culinary virtuoso whose passion for food and creativity knows no bounds. From a young age, Vinu Raveendran embraced his culinary journey, and since then, he has been celebrated for his unparalleled talent and achievements. With a trailblazing spirit, he has delved deep into the art of mixology, blending flavours, and crafting innovative dishes that leave diners in awe. Vinu’s insatiable thirst for knowledge and mastery of diverse cuisines has taken him on a globetrotting adventure, working alongside some of the world’s most esteemed chefs. This exposure has enriched his understanding of culinary arts and provided him with a unique perspective on flavours from around the world.

As a visionary in the culinary world, Vinu Raveendran is now embarking on a new chapter by focusing on the cuisine of his homeland, but in a fresh and postmodern way. He aims to establish and lead a R &D kitchen, where he can freely experiment with food and culinary beverages. Through his ingenuity and expertise, he plans to create masterful blends that tantalize the taste buds while. Fearlessly embracing experimentation, Vinu Raveendran isn’t afraid to venture into uncharted territory with unique ingredients, presenting familiar elements with fresh perspectives. His culinary edge lies in his artful mixology, where he skilfully marries flavours and textures, creating harmonious and unforgettable dishes that enchant diners. One of Vinu’s many outstanding skills is his mastery of changing the perception of South Indian cuisine into a modern approach which suits global palate while adhering to its authentic flavors. He believes that every element on the plate should serve a purpose, enhancing the overall dining experience.

ILANEER PAYASAM

Aerated tender coconut nectar, green cardamom and semi dried nentra banana.

KIDILUM A BOLD NEW TAKE ON SOUTH INDIAN CUISINE THAT WILL TAKE NYC BY STORM THIS SUMMER!

Opening in 2025, Kidilum is set to revolutionize South Indian dining in New York City’s Flatiron District. Located at 31 W 21st Street, this groundbreaking restaurant is more than just a place to eat—it’s a culinary statement, an experience, and a destination.

With Vinu Raveendran at the helm, embracing postmodern concepts in his new ventures, Kidilum is poised to become a trailblazer in the culinary world, attracting food enthusiasts, critics, and adventurers eager to embark on a gastronomic journey unlike any other. Prepare to witness the rise of a true culinary visionary, as Vinu redefines the boundaries of what South Indian postmodern dining can be and leaves an indelible mark on the world of food.

With an ambition to push South Indian cuisine onto the global stage, Kidilum will strive for the highest accolades and recognition in the industry, Every element, from ingredient sourcing and innovative techniques to service and design, is meticulously crafted to exceed the highest standards of excellence.

The menu will showcase a bold and inventive approach to Southern Indian flavours, blending time honoured traditions with cutting-edge culinary artistry. Expect refined presentations, surprising yet deeply authentic flavours, and a dining experience unlike anything NYC has seen before.

IRACCHI PATHIRI

NANDUCURRY

Stir fried crab meat in a dark roasted coconut curry.

DEEPANKER KHOSLA

A NEO-INDIAN JOURNEY AT HAŌMA

Born in a small Indian town where life revolved around working the land and cherishing its bounty, Deepanker Khosla’s culinary path began humbly. After seven years in hotels, he launched a food truck in Thailand, steadily building his way to HAŌMA, a Neo-Indian restaurant in Bangkok. HAŌMA, awarded the Sustainable Restaurant Award 2024 by The World’s 50 Best Restaurants, blends explosive flavors with a socially and environmentally conscious heart. Using mostly home-grown Thai produce, Khosla takes diners on a journey across India’s diverse landscapes—from the Himalayas to its 7,800-kilometer coastline— celebrating over 22 distinct cuisines.

HAŌMA earned its first Michelin star and a Michelin Green Star for sustainability in 2022, followed by the inaugural Champions of Change award from The World’s 50 Best Restaurants in 2021. Khosla’s cuisine honors India’s cultural and culinary vastness, backed by modern techniques and the finest local ingredients. His mother and hometown instilled in him a deep respect for the land, shaping his dynamic, heartfelt approach.

GASTRONOMES speaks with Deepanker Khosla.

Produce, creativity, or technique—which drives your work?

Produce is king—it’s the soul of every dish. Creativity flows naturally when you pour passion into what you love; it’s a process, not a switch. Indian cooking is among the world’s most refined and technical, even if it’s underdocumented and overlooked. At HAŌMA, we let the ingredients lead, weaving them into dishes with craft and instinct, proving technique is inseparable from tradition.

What keeps you motivated?

Consistency and discipline fuel me. When I taste my own food and it sparks joy, I know my guests feel it too. That connection—seeing diners savor the flavors of my heritage—drives me to show up every day and deliver.

What’s your earliest food memory?

As a child, I’d hold my father’s hand and visit a 250-year-old stew shop near the Medina Hotel in Allahabad. Their goat stew, rich and soulful, left a mark. It’s now my signature dish at HAŌMA, a tribute to those moments and my roots.

Which ingredients inspire you?

Thai sea urchins fascinate me. I spot them while scuba diving, yet they’re rare in restaurants here. I work with fishermen to source them, drawn to their uniqueness and the dedicated people who harvest them. Ingredients are chosen for their story and quality. Sea cucumbers, though, are a challenge—they rarely soften as I’d like in my curries, but I’m still experimenting.

What advice do you give young chefs?

Master cooking before chasing the chef title— nobody respects a chef who can’t cook. This craft demands years of struggle, sweat, and grit. If you’re not ready for that, try another path. For me, success comes from one thing: relentless hard work.

MANAV TULI

PHOTO © LEELA

REDEFINING INDIAN CUISINE AT LEELA

With 18 years in top kitchens across London and India, Executive Chef Manav Tuli brings a dynamic vision to his new restaurant, Leela. Born in Kerala, Tuli developed a deep affinity for southern Indian cuisine before refining his craft at The Oberoi in Rajasthan, mastering the bold flavors of the region’s arid landscape. His global journey took him to Mauritius and London, where he rose from sous chef at Chutney Mary Chelsea in 2011 to head chef at Chutney Mary St. James in 2015. In 2018, he reopened Tamarind, London’s first Michelin-starred Indian restaurant, cementing his reputation.

From 2020 to 2023, Tuli led CHAAT at Rosewood Hong Kong, transforming it into a culinary beacon. Under his stewardship, CHAAT earned a Michelin star, a Black Pearl Guide One Diamond award, and accolades like the SCMP 100 Top Tables 2021 Rising Star and Tatler Dining Awards 2022 Chef of the Year. At Leela, Tuli’s innovative Indian cuisine—rooted in tradition yet playfully modern—continues to captivate, blending regional diversity with local, organic ingredients.

GASTRONOMES speaks with Manav Tuli.

How do you achieve balance and harmony on a plate?

Balance in Indian cuisine comes from weaving flavors, textures, and visuals with precision honed over years. I start with fresh, highquality ingredients, layering spices, herbs, and aromatics so each enhances the whole without dominating. For spice, I use what I call “Tuk-Tuk spicy”—a gradual build, like a slow ride that hits its mark. Textures—crisp, creamy, tender—keep every bite dynamic. Seasonal ingredients, like sweet potato or yellow pumpkin, add vibrancy and nutrition, swapped based on availability. Presentation ties it together; I use colors and arrangements that reflect the dish’s spirit while keeping Indian cuisine’s soul intact.

How is your modern Indian cuisine perceived?

My cuisine bridges authentic Indian recipes with innovative techniques and combinations. Diners are moving beyond stereotypes like butter chicken, eager to explore India’s regional diversity—spicy Kerala seafood curries, refined Awadhi dishes, or beyond. Having cooked across seven Indian states, I bring that breadth to Leela, showcasing lesserknown flavors. Our focus on certified organic, GMO-free, and pesticide-free ingredients resonates with those who value sustainability. Experimenting with local ingredients like squid or tandoori eel, or pairing Indian spices with unexpected elements, sparks curiosity. Sharing the cultural or personal stories behind each dish deepens diners’ connection, making the experience as meaningful as it is delicious.

“By focusing on elements, I aim to create dishes that celebrate the purity of flavours while achieving perfect harmony on every plate.”

What’s your culinary philosophy?

I celebrate India’s rich culinary heritage while pushing boundaries with modern flair. Indian cuisine is a tapestry of history, regional diversity, and vibrant ingredients—I honor that while weaving in local produce and contemporary techniques. My food respects tradition but speaks to today’s palates, creating a sense of place that feels both timeless and fresh.

Produce, creativity, or technique—which drives you?

Creativity edges out slightly—it’s the spark that lets me reimagine flavors and surprise diners. At Leela, we celebrate “a sense of place,” blending local ingredients with traditional recipes to breathe new life into Indian cuisine. But technique is the backbone; without mastery of methods and ingredients, creativity falters. The two dance together— creativity inspires, technique delivers—to craft dishes that are both inventive and flawless.

SMOKED BUTTER CHICKEN

Who’s been your greatest influence in the kitchen?

My team is my driving force. Leading them to grow not just as chefs but as well-rounded professionals and compassionate people is my proudest achievement. I may not be a culinary giant, but I strive to give my crew a strong foundation to conquer the world, fostering skills and humanity in equal measure.

What keeps you motivated?

Passion for food and the chance to share Indian cuisine globally keep me fired up. Creating memorable dining experiences, mentoring my team, and engaging with the local culinary scene—through farm-to-table initiatives or collaborations—give me purpose. I’m always chasing new goals, finding joy in the craft, and pushing to grow, both in the kitchen and beyond.

What’s your earliest food memory?

On Sundays, my dad would bring home 2 kilos of fresh samosas and jalebis from a nearby halwai shop for family gatherings. We’d devour them, and at night, I’d dunk leftover jalebis in warm milk. Those sweet, communal moments shaped my love for food as a source of connection.

SUJOY GUPTA

CURATING IMPERIAL EXPERIENCES AT ST. JAMES’ COURT AND TAJ 51 BUCKINGHAM GATE

Sujoy Gupta, Executive Chef at St. James’ Court and Taj 51 Buckingham Gate in London, brings over two decades of expertise, having previously led the culinary teams at Taj Bengal and Taj Umaid Bhawan Palace for a decade, orchestrating high-end weddings. A purist with a flair for bespoke experiences, Gupta’s tenure at Umaid Bhawan Palace earned it the title of World’s Best Hotel in TripAdvisor’s Travellers’ Choice Awards 2016, driven by his passionate, dedicated team. Joining the Taj Group in 2005 as Senior Chef de Partie at Taj Bengal, Kolkata, he rose to Executive Chef at Umaid Bhawan Palace in 2015, where he mesmerized guests with culinary artistry, notably handling the iconic wedding of Nick Jonas and Priyanka Chopra. Known for crafting imperial dining tailored to each guest, from children to dignitaries, Gupta blends passion, innovation, and tradition.

GASTRONOMES

speaks with Sujoy Gupta.

How do you achieve balance and harmony on a plate?

Creating a dish with pure, harmonious flavors is about letting each ingredient shine while weaving them together seamlessly. I balance acidity, sweetness, bitterness, and saltiness so no element overshadows another, using fresh, high-quality produce and precise techniques. Visual appeal is key—a well-plated dish, with vibrant colors and thoughtful arrangement, sets the stage for flavor before the first bite. At St. James’ Court, I blend traditional Indian methods with modern finesse to craft plates that resonate with the senses.

How is your cuisine perceived in the UK, with the shift toward authentic Indian flavors?

Indian cuisine in the UK has evolved beyond creamy curries like butter chicken. Diners now crave the authentic, diverse flavors of India’s regions—lighter, more balanced dishes that showcase the country’s culinary depth. At St. James’ Court and Taj 51 Buckingham Gate, we celebrate this shift by offering regional specialties alongside innovative creations, appealing to those seeking true Indian cooking. Guests embrace the complexity and purity of our flavors, reflecting a growing appreciation for India’s rich food culture.

What did you gain from working in top kitchens?

Working in world-class kitchens transformed my approach to food. The fast-paced, highstandard environments taught me precision, creativity, and resilience. Collaborating with master chefs, I learned to source the finest ingredients, refine techniques, and elevate presentation. Each kitchen—from Taj Bengal to Umaid Bhawan Palace—shaped my philosophy, blending rigorous discipline with boundless innovation, allowing me to craft dishes that are both exceptional and deeply personal.

What’s your culinary philosophy?

My philosophy balances tradition and innovation, creating food that evokes emotion and tells a story. I focus on purity and harmony, using fresh, seasonal ingredients to highlight their natural flavors without overcomplication. Drawing from India’s rich culinary tapestry, I blend time-honored techniques with modern methods to craft dishes that connect diners to culture and memory. Sustainability and guest experience are central—every plate should nourish the body and soul.

Which ingredients inspire you?

Fermented ingredients like miso, koji, and tamarind paste captivate me for their umami depth, adding complexity to dishes without heavy sauces. Spices—cumin, coriander, cardamom—are my essentials, offering dynamic versatility. Truffle oil, however, is overrated; its overpowering nature often masks a dish’s true essence, unlike the nuanced luxury of real truffles. I prioritize local, sustainable produce to ensure freshness and flavor.

What cooking techniques do you cherish?

I cherish clay pot slow-cooking for its rich, soulful results, a nod to Indian tradition. Tempering spices unlocks their full aroma, while sous-vide offers precision for perfect textures. Charcoal grilling adds smoky depth. By blending these with modern tools, I achieve balance and elevate ingredients, staying true to my heritage while pushing culinary boundaries. Produce, creativity, or technique—what matters most?

All three are vital, but creativity transforms quality produce into something extraordinary. It drives innovation, allowing me to reimagine classics or fuse flavors boldly. Technique ensures flawless execution, but without creativity, dishes lack soul. Produce sets the foundation—fresh, seasonal ingredients are non-negotiable—but creativity brings the magic that makes a meal unforgettable.

Who’s been your greatest influence in the kitchen?

My grandmother and mother shaped my love for food, showing me that cooking is an act of love. Their home-cooked meals, simmering curries with care, taught me to respect ingredients and embrace tradition. Today, I draw from those memories, travels, and the stories of guests, weaving them into dishes that carry personal and cultural narratives.

What keeps you motivated?

The pursuit of mastery keeps me energized. Cooking is a lifelong journey—every day offers a new ingredient, technique, or perspective to explore. Seeing guests delighted by our creations, mentoring my team, and pushing culinary boundaries fuel my passion. It’s not just about feeding people; it’s about crafting experiences that linger in the heart.

What’s your earliest food memory?

I’m transported to my childhood kitchen in Kolkata, where the aroma of my grandmother’s fish curry filled the air. Helping her grind spices and stir pots, I felt the magic of food bringing family together. Those flavors—warm, spiced, and full of love—still inspire every dish I create.

What advice do you give young chefs?

The kitchen demands grit—long hours, high pressure, endless learning. Stay curious, seek mentors, and embrace the grind. Focus on the craft, not the spotlight; true success comes from dedication. Create food that tells a story and brings joy—that’s the real reward of being a chef.

THE SPOTTED COW FROMAGERIE

In the heart of Mumbai’s vibrant culinary scene, The Spotted Cow Fromagerie has redefined artisanal cheese-making with its 100% vegetarian, preservative-free creations. Founded by the dynamic trio of the Mehra brothers (Prateeksh and Agnay) and Tarini Gupta, this innovative team blends passion, craftsmanship, and cultural homage to craft cheeses that captivate India’s gourmet palates. From a 2014 basement experiment to a pan-India sensation, their story is one of bold vision and shared ambition. In this exclusive Q&A with GASTRONOMES, the cofounders share their journey, creative process, and dreams of placing Indian cheese on the global stage.

GASTRONONES catches up with the Mehra brothers and Tarini Gupta...

The Spotted Cow Fromagerie has become a beacon of artisanal cheese-making in Mumbai.What ignited your shared passion for cheese, and how did you turn a basement experiment into a pan-India gourmet sensation?

We (the Mehra brothers) kicked things off in 2014, brewing craft beer in our Mumbai basement and craving cheeses that could match its soul. Imported options were processed, flavorless disappointments, so we dove into cheese-making ourselves, sourcing milk from Maharashtra’s single-origin farms and importing cultures from the US. The spark? A stubborn desire to craft something authentic. Our debut at the 2014 BBC Good Food Show was a revelation—customers clamored for our cheeses, revealing a gap in India’s gourmet market. From 65 kg a week, we scaled to Pune, Delhi, and Bengaluru, collaborating with top restaurants to cement our name.

Tarini joined us later, bringing a vision for panIndia reach and direct-to-consumer magic. She spearheaded B2C strategies, from curated hampers to immersive experiences, breaking into untapped markets. Together, we’re not just making cheese—we’re revolutionizing India’s dairy narrative, blending local terroir with global finesse, aiming to take Indianinspired cheeses worldwide.

Your cheeses, like Tomme de Bombai and Truffle Brie, are 100% vegetarian and preservative-free, a rarity in the cheese world. What drives this commitment, and how does it shape your artistry?

Our commitment to vegetarian, preservativefree cheeses is deeply personal and profoundly Indian. With 30–40% of India embracing vegetarianism, often tied to spiritual values, we saw microbial rennet—a biotech marvel— as a way to honor tradition while pushing boundaries. This choice, inspired by the brothers’ roots and Tarini’s market insights, ensures our cheeses, like the nutty Tomme de Bombai, resonate with local palates. Going preservative-free means shorter shelf lives but unparalleled flavor, echoing India’s love for fresh, unadulterated foods. It’s a nod to ancient dairy practices, reimagined through small-batch precision, where every wheel reflects our hands-on craft and Mumbai’s vibrant spirit.

Your portfolio, from Roasted Garlic & Herbs to Truffle Burrata, is a testament to bold innovation. How do the three of you draw inspiration, and what’s the alchemy behind perfecting a new cheese?

Inspiration hits us from all angles—European classics, Mumbai’s chaos, and India’s spicesoaked heritage. The Mehra brothers obsesse over technique, tweaking cultures to thrive in Mumbai’s humidity, while Tarini pushes us to experiment with local flavors that tell a story. Our Roasted Garlic & Herbs cheese, for instance, starts with slow-ripened cow’s milk curd, infused with garlic confit and handcrushed herbs for a bold, aromatic punch. The Truffle Burrata? That’s Tarini’s brainchild, blending buffalo milk’s creaminess with black truffle shavings, hand-stretched into a delicate shell. Perfecting a cheese is like conducting an orchestra: we monitor pH during fermentation, age in climate-controlled caves, and taste obsessively to nail that luxurious consistency, no matter the tropical heat.

Recipes like your Baked Brie with Garlic & Rosemary invite home cooks to elevate their tables. How do you create these dishes, and what’s a favorite cheese pairing you’d each recommend?

We design recipes to make gourmet accessible, turning our cheeses into showstoppers for any kitchen. The Baked Brie with Garlic & Rosemary, for example, highlights our Camembay’s 21-day-aged, gooey core, which caramelizes into a warm, herbaceous delight. The brothers focus on technique— ensuring the cheese’s texture shines—while Tarini imagines the dish’s storytelling, like pairing it with crusty bread for a cozy night in. Our favorite pairings? One brother loves the Truffle Burrata with wild honeycomb and charcoal-fired sourdough for its earthy-sweetsmoky dance. The other swears by Tomme de Bombai with fig jam and walnuts, a nod to Mumbai’s sweet-savory balance. Tarini’s pick is the Cumin Gouda with mango chutney on za’atar crackers, blending Dutch tradition with Indian vibrancy.

Beyond cheeses, you offer sourdough breads, focaccia, and hampers like “All Things Truffle.” What sparked this expansion, and how do these creations enhance your cheese offerings?

Our customers inspired this leap—they wanted complete gourmet moments, not just cheese. The Mehra brothers, obsessed with pairings, started baking sourdough bagels and focaccia to cradle our cheeses, like our Sourdough Sandwich Loaf soaking up melted Bombrie. Tarini saw the potential in hampers, curating “All Things Truffle” with Black Truffle Brie and Wholewheat Crackers, or “The Globe Trotters Trunk” pairing Tomme de Bombai with Marinated Olives for a global vibe. These additions—crackers with Middle Eastern za’atar, dips like Aglio Olio Peperoncino—turn cheese into a narrative, transforming a simple board into a journey that celebrates flavor and craftsmanship.

Mumbai’s gourmet scene is a melting pot of innovation and competition. How do you stand out as a trio, and are there chef collaborations that have amplified your vision?

We stand out by being unapologetically obsessive about quality, from single-origin milk to post-sale artistry. The brothers honed our craft, partnering with Michelin-trained chefs— global culinary stars, even if India lacks its own guide—to reimagine cheese as a canvas for innovation. Tarini amplified this through ties with cheese-focused organizations championing preservative-free excellence, ensuring our microbial rennet and natural aging set benchmarks. These collaborations, like co-creating dishes for top Mumbai restaurants, showcase our cheeses’ versatility. Our customer-first ethos—flawless cold-chain deliveries, immersive experiences—sets us apart, too. We’re not just selling cheese; we’re crafting a movement to put Indian artisanal cheese on the global map.

Shipping delicate, preservative-free cheeses across India’s metros is a bold endeavor. How do you ensure quality in transit, and how have customers nationwide embraced your creations?

Shipping our cheeses is like orchestrating a symphony in a monsoon. We built an in-house cold-chain network from scratch, controlling every step—milk sourcing, production, dispatch—to protect our preservative-free creations. The brothers fine-tuned the logistics, ensuring cheeses like Truffle Burrata arrive with their molten centers intact, while Tarini’s consumer insights helped us reach urban hubs and remote corners alike. Customers from Delhi to Bengaluru have embraced us, raving about the freshness and bold flavors. Their love—shared in glowing reviews and repeat orders—fuels our mission to make artisanal cheese a household luxury across India.

Sustainability resonates with today’s gourmet consumers. How do you weave eco-conscious practices into your operations, from milk sourcing to packaging?

Sustainability is our backbone. We source milk from farms practicing ethical, stress-free milking with organic feed, a commitment the brothers championed early on. Tarini pushed for low-impact packaging—compostable cheese wraps, recycled food-grade materials—to minimize waste. Our energyefficient refrigeration and rigorous waste audits keep our footprint light, while every delivery is optimized for efficiency. It’s a balancing act: preserving the handcrafted quality of our cheeses while honoring the planet. For us, sustainability isn’t a buzzword—it’s a promise to our customers and India’s future.

Names like Bombrie and Camembay evoke Mumbai’s vibrant spirit. How does India’s culinary heritage shape your cheeses, and do you weave in local flavors or techniques?

India’s culinary tapestry is our muse, with Mumbai’s energy pulsing through every cheese. Bombrie and Camembay aren’t just names—they’re an homage to our city, blending European techniques with Indian soul. The brothers adapt recipes to local ingredients, like using buffalo milk for Burrata’s lush creaminess, while Tarini encourages bold experiments, like Cumin Gouda’s nod to Indian spices. Our methods honor India’s dairy traditions—think hand-stretched mozzarella

echoing ancient paneer-making—while embracing global standards.

“It’s not about copying Europe; it’s about reinterpreting cheesemaking through India’s lens, creating flavors that feel both homegrown and world-class”

As a visionary trio, what’s next for The Spotted Cow Fromagerie? Are there new cheeses, collaborations, or experiences poised to delight India’s cheese lovers?

We’re dreaming big but staying true to our craft. The brothers are scaling production and diving into hard cheeses to broaden our range, while Tarini’s pushing into untapped markets, bringing our cheeses to new corners of India. We’re collaborating with international dairy bodies to pioneer sustainable techniques and partnering with artisans—think craft chocolatiers or zero-waste innovators—for exclusive hampers. New cheeses are in R&D, blending Indian spices with global aging methods, and we’re planning immersive tasting experiences to deepen our connection with cheese aficionados. Our goal? To make Indian artisanal cheese a global conversation, proving Mumbai’s terroir can rival the world’s finest.

YUGAL KISHOR

ELEVATING PUB GRUB IN DUBAI

Yugal Kishor, a culinary maestro, has left his mark on Dubai’s dining scene, steering the kitchens at Reform Social & Grill, Ultra Marina, Ultra Emaar Square, Straya Square, and The Hart Brasserie. With nearly 20 years mastering cuisines from Indian delicacies to French patisserie, Kishor took the helm at Reform, Dubai’s original gastropub, in 2019. He credits his success to his roots—cooking authentic Indian dishes with his mother and grandmother from age seven, stirring pots and selecting ingredients at the market.

After earning a three-year diploma at The Ashok, a premier Delhi hotel, Kishor cooked for state banquets hosted by India’s Prime Minister Manmohan Singh. In 2009, he moved to Dubai, joining brands like French Bakery, London Dairy, and Stoke House, and catering high-profile events like the Rugby Sevens and Formula 1. His career peaked in 2016 at Gates Hospitality’s Publique, refining his craft, before leading Reform—a daunting yet defining moment where he elevated its beloved reputation with innovative, high-quality dishes.

GASTRONOMES speaks with Yugal Kishor.

How do you achieve balance on a plate?

Balance comes from mastering a dish’s core elements—acidity, sweetness, bitterness, saltiness—so they enhance, not overwhelm, each other. I take a minimalist approach, letting each ingredient shine while contributing to a cohesive flavor profile. At Reform and Ultra, I use fresh, seasonal produce and modern techniques, like precise seasoning or subtle grilling, to amplify natural flavors while honoring traditional methods. Constant tasting and clean, elegant presentation ensure every bite feels harmonious.

What’s your culinary philosophy?

It is about crafting flavorful, visually stunning dishes that respect sustainability and seasonality. I draw inspiration from personal memories, travels, or the stories behind traditional recipes, starting with the freshest local ingredients. For example, a marinated lamb with roasted vegetables might evoke Indian feast memories but use sous-vide for refined texture. My food blends heritage with innovation, delivering comfort and surprise in equal measure.

How is your cuisine perceived, especially with the shift toward authentic Indian flavors?

Diners are embracing Indian cuisine’s depth beyond classics like butter chicken, and I love contributing to that shift. At Reform, Ultra, and The Hart, I focus on British and European flavors but weave in Indian techniques—subtle spice blends or grilling methods—to add intrigue. This creates lighter, more nuanced dishes that challenge stereotypes while staying approachable. Guests appreciate the fusion, enjoying familiar pub grub with a refined, global twist that nods to my Indian roots.

What did you gain from working in top kitchens?

Elite kitchens sharpened my technical precision and leadership. Working across Indian, French, and British cuisines taught me to balance creativity with discipline. At Publique, I perfected classic techniques, while European café settings sparked fresh, modern ideas. These experiences let me blend innovation with tradition, crafting dishes that feel both inventive and timeless.

Which ingredients inspire you?

I’m drawn to heirloom vegetables, black salt, smoked paprika, and microgreens for their authenticity and vibrancy. Fresh herbs like mint and coriander are staples, tying back to my Indian heritage, while dry-aged meats bring unmatched depth. I prioritize local, organic, and sustainable ingredients, choosing them for seasonality and quality to elevate every dish.

What cooking techniques do you cherish?

Sous-vide is a favorite for delivering perfect textures while locking in flavors. I also love wood-fired ovens and grills for their smoky, soulful notes. Using tools like a mandolin for precision or a slow-cooker for rich depth, I match the technique to the dish’s needs, ensuring every element sings.

Produce, creativity, or technique—what matters most?

Produce is the cornerstone—fresh, high-quality ingredients set the stage. Creativity and technique build on that, enhancing flavors and presentation, but without stellar produce, the dish falls short. At Reform, sourcing the best meats and vegetables is non-negotiable for delivering exceptional results.

Who’s been your greatest influence in the kitchen?

The chefs I’ve worked with, from Delhi’s Ashok to Dubai’s top kitchens, shaped my craft. My mentor at Bistro des Arts taught me to make simple dishes extraordinary through balance and care. Their lessons in discipline, creativity, and precision guide me daily.

What keeps you motivated amidst accolades?

Creating dishes that spark joy in diners is my true reward. Pushing my creativity, mentoring my team, and watching them grow keep me driven. The culinary world is endless—I’m motivated by the chance to keep learning, exploring new flavors, and weaving cultures together.

What’s your earliest food memory?

At seven, I’d go to the market with my mother and grandmother, picking ingredients for curries and biryanis. Back home, I’d stir the pot as the aroma of cardamom, cumin, and ghee filled the air. Those rich, spicy flavors and shared moments ignited my lifelong love for cooking.

What advice do you give young chefs?

Being a chef is grueling—long hours, high pressure, constant growth. Stay curious, seek mentors, and remain humble. The real glamour lies in crafting food that brings joy. Focus on the craft, work hard, and let your passion shine through every plate.

“I enjoy using woodfired ovens and grills to impart unique smoky flavors to dishes. ”

JOHN SENDELBACH

SCULPTING TIMELESS ART FOR INDIA’S INSPIRED SPACES

In the vibrant world of contemporary sculpture, John Sendelbach emerges as a visionary whose creations transform spaces into captivating experiences. With a masterful command of metal and stone, Sendelbach crafts pieces that blend elegance, innovation, and a deep reverence for the natural world. His portfolio reveals a sculptor whose work is perfectly suited to grace luxurious lobbies in Mumbai, bustling restaurants in Delhi, or serene homes in Bengaluru. For those in India seeking art that resonates with cultural depth and modern sophistication, Sendelbach’s creations offer an inspiring opportunity to collaborate with an artist whose vision is as boundless as it is heartfelt.

Based in the US, Sendelbach crafts sculptures that speak a universal language, yet feel uniquely attuned to India’s rich aesthetic traditions. His portfolio—featuring shimmering stainless steel fish, intricate copper salamanders, and abstract metal wall pieces—harmonizes with India’s love for art that bridges nature and craftsmanship. A remarkable example is his monumental 14foot fish sculpture, displayed at the prestigious Culinary Institute of America in Hyde Park, New York. This awe-inspiring work, with its fluid curves and reflective surfaces, captures the vitality of the natural world, serving as a powerful testament to Sendelbach’s ability to create art that commands attention while blending seamlessly with its surroundings. Picture a similarly evocative piece in a Goa resort, reflecting India’s coastal beauty, or as a centerpiece in a Hyderabad home, embodying serenity and strength.

300 hours

700 knives

400 forks

600 spoons =

360 pound fish

Sendelbach’s talent for tailoring his work to specific spaces and stories makes him an ideal collaborator. His past projects, like custom chandeliers and a bar front featuring a grinder-etched stainless facade, demonstrate his knack for integrating art into functional environments with subtlety and impact. In India, this could translate to a bespoke sculpture for a Jaipur palace-inspired setting, evoking Rajasthan’s regal heritage, or a contemporary piece for a Chennai restaurant that captures the city’s coastal vibrancy. His collaborative approach ensures each creation feels personal, reflecting the client’s vision while carrying his signature blend of whimsy and sophistication.

What sets Sendelbach apart is his unique foundation in landscape architecture—a discipline that informs not just how he creates, but how he envisions. Rather than beginning with the object, he starts with the place. His process involves a deep exploration of the site’s natural characteristics, its cultural and historical layers, and the desires of the client. This rare crossover approach allows him to create sculptures that are not simply installed but integrated—forms that resonate with their surroundings and enhance the sense of place. It’s a method that transforms his work from decorative to immersive, elevating each piece into a dialogue with its environment.

Sendelbach’s work is particularly compelling for India due to his use of durable, lowmaintenance materials like stainless steel, brass, and copper, which are well-suited to the country’s diverse climates. His sculptures are built to endure, making them perfect for high-traffic spaces like lobbies or outdoor terraces in resorts from Kerala to Udaipur. For instance, a piece inspired by his cityscape models could be reimagined to capture the dynamic pulse of Mumbai’s Marine Drive or Delhi’s Connaught Place, serving as a striking focal point in a corporate lounge or

private home. His garden art, such as stoneembellished birdbaths or metal insects, could bring serenity to a Bengaluru residence or a Himalayan retreat, aligning with India’s growing embrace of biophilic design.

Sendelbach’s art carries an emotional resonance that aligns with India’s tradition of art as a storytelling medium. In a country where curated collections celebrate heritage, a sculpture like his majestic 14- foot sturgeon could elevate a lobby into a cultural touchstone, inviting guests to connect with their surroundings. In restaurants, his work could spark conversation, much like the curated art at Bengaluru’s top dining venues. For homeowners, his pieces offer a chance to own something deeply personal—a sculpture that becomes the heart of a living space, whether in a bustling urban apartment or a tranquil rural estate.

Working with Sendelbach is an invitation to cocreate something extraordinary. His process is marked by openness and precision, ensuring each piece is a true reflection of the client’s space and story. Whether it’s a functional chandelier for a Gujarat restaurant or a whimsical outdoor piece for a Pune garden, the possibilities are endless. This flexibility, paired with his reputation for craftsmanship makes him a natural fit for those who see art as an integral part of their environment.

John Sendelbach’s sculptures are more than objects—they are experiences that elevate spaces and inspire those who encounter them. For visionaries across India looking to infuse their spaces with art that speaks to both heart and heritage, Sendelbach offers a rare chance to work with an artist whose passion and skill create lasting beauty.

Explore his world at johnsendelbach.com and discover how his creations can bring your space to life with meaning, elegance, and a touch of the extraordinary.

“Brookie,” one of Sendelbach’s award-winning sculptures pays tribute to Greenfield’s historical significance as the site of the first cutlery factory in the United States while acknowledging the ecological improvement of the Green River.

GAURAV KUTHARI

REIMAGINING INDIAN FLAVORS AT CHAAT

With over 15 years in the culinary world, Gaurav Kuthari is the Chef de Cuisine at CHAAT in Rosewood Hong Kong, a One Michelin Star and Black Pearl Guide One Diamond recipient. At CHAAT, Kuthari reimagines India’s street food and regional dishes, driven by a mission to share the bold, multifaceted flavors of his homeland with global diners.

Kuthari’s journey began at the India Habitat Centre in New Delhi, where he trained in hospitality disciplines from front office to food production. In 2008, he joined the Lemon Tree Group in Ghaziabad, followed by Le Meridien in New Delhi, working as a Chef Trainee for Indian restaurants Monsoon and Pakwan. Moving to Mumbai, he honed his craft at The Trident under The Oberoi Group. In 2011, Kuthari arrived in Hong Kong, revitalizing JASHAN as sous chef for Uppal Hospitality Group before leading SPICE as head chef. His global experience grew at Gordon Ramsay’s Bread Street Kitchen, Dear Lilly, and MR & MRS FOX, shaping his innovative approach. At CHAAT, Kuthari’s mastery of Indian traditions and modern techniques creates a dynamic dining experience.

GASTRONOMES speaks with Gaurav Kuthari.

How do you achieve balance and harmony on a plate?

For me, it’s all about taste—nothing else matters. Indian food is a tapestry of culture, history, and human connection, woven over thousands of years. At CHAAT, every ingredient counts, from spices to garnishes. I taste at every step to perfect the flavor, balancing textures, freshness, colors, and techniques. Choosing the best produce and precise cooking methods ensures each dish captures the spirit of India’s street food heritage while delighting the palate.

What did you gain from working in top kitchens?

Top kitchens were transformative—highpressure, high-reward environments that taught me precision, creativity, and teamwork. From Michelin-starred venues to local gems, I worked with culinary masters who deepened my respect for ingredients and techniques. I learned Western methods, innovative plating, and the value of seasonal produce, all while refining my palate. These experiences shaped my ability to take risks, manage a kitchen, and craft signature dishes that blend Indian roots with global flair.

What’s your culinary philosophy?

My philosophy centers on harmony, simplicity, and a deep tie to Indian cuisine. Food should nourish, tell stories, and spark emotions. I strive for authenticity while embracing innovation, blending traditional flavors with modern techniques to create memorable experiences that honor India’s culinary legacy and connect with today’s diners.

“At Chaat, people come to experience the true Indian culture of street food. Here, we maintain that culture with a balance of spices, and we always prepare dishes using a rich and refined process that blends various flavours.”

“My culinary philosophy guides me through this process, ensuring every dish I create not only delights the palate but also tells a story.”

How do you create a new dish?

Inspiration strikes from travels, Indian traditions, seasonal ingredients, or childhood memories. I research flavors, techniques, and presentations to shape the concept, then experiment with cooking methods and seasonings through multiple iterations. Feedback from colleagues refines the dish, ensuring balance and impact. Finally, I polish the plating to highlight the dish’s story, using garnishes and sauces that enhance without overwhelming.

Which ingredients inspire you?

Jakhiya seed, a wild dog mustard from Garhwali and Kumauni cuisine, is my current obsession—its earthy, smoky flavor transforms when tempered. Favorites include garlic for versatility, fresh herbs like curry leaf and coriander for brightness, chilies for heat, citrus for balance, and Himalayan pink salt for depth. Truffle oil, though, is overrated; its heavy aroma often overshadows a dish’s nuance, unlike the complexity of real truffles.

What cooking techniques do you cherish?

Slow cooking in clay pots, a staple of Indian home kitchens, is my go-to for its simplicity and perfect results. Oven-based cooking also delivers consistent, rich flavors. These methods let ingredients shine, bringing out their natural depth with precision and care.

Produce, creativity, or technique—what matters most?

Creativity and technique are equals, each vital in its role. Creativity fuels innovation, sparking new ideas and bold flavors that captivate diners. Technique is the craft that brings those ideas to life, ensuring flawless execution. Together, they create dishes that push boundaries while staying true to quality— neither alone is enough.

What keeps you motivated?

The joy of sharing India’s culinary heritage drives me. Seeing diners connect with the flavors of my childhood, mentoring my team, and pushing for innovation keep me energized. Every plate is a chance to tell a story and create lasting memories.

What’s your earliest food memory?

As a child, I’d eat chaat on Delhi’s bustling streets—tangy, spicy, and alive with flavor. Those moments, surrounded by vendors and vibrant crowds, sparked my love for food as a shared, joyful experience.

What advice do you give young chefs?

Stay curious, work hard, and respect the craft. The kitchen is demanding—long hours, high stakes—but the reward is creating food that moves people. Learn from everyone, take risks, and let your passion guide you. Success comes from dedication, not shortcuts.

FROM GROVE TO TABLE ARISTON SPECIALTIES’

PASSION FOR PERFECTION

For someone who cherishes culinary discoveries, stumbling upon a company like Ariston Specialties is like finding a hidden treasure chest, brimming with flavors that transport you straight to the sun-drenched groves of Greece. Based in the US state of Connecticut, Ariston Specialties isn’t just another purveyor of gourmet goods—it’s a passionate curator of Mediterranean excellence, delivering the “very best” (as its Greek namesake suggests) in olive oils, balsamic vinegars, olives, marmalades, flavored salts, risottos, and many more inspired offerings. If you’re someone who lives for the thrill of a perfectly balanced bite or the joy of a drizzle, pinch, or creamy spoonful that elevates a dish from good to unforgettable, Ariston is a name you’ll want to know.

Let’s start with their crown jewel: the extra virgin olive oil. Ariston’s Reserve Extra Virgin Olive Oil, crafted from Koroneiki olives grown in the Messinia region of Greece, is a revelation. Imagine a smooth, golden liquid that dances on your palate with a well-rounded olive-fruit taste, finishing with a buttery richness that lingers just long enough to make you sigh. There’s no harsh acidity here, no bitter aftertaste—just pure, unadulterated bliss. This isn’t the mass-produced stuff you grab off a supermarket shelf; it’s the kind of oil that will make a grown man weep—perfect for dressing a simple salad of ripe tomatoes and feta or finishing a grilled fish with a flourish. Harvested at peak ripeness and cold-pressed to preserve every nuance of flavor, it’s a testament to Ariston’s commitment to quality over quantity. Their excellence has been recognized globally, earning Gold at the prestigious OLIVE JAPAN competition for their Blood Orange Infused Olive Oil, followed the next year by another Gold for their Garlic Infused Olive Oil.

This dedication to excellence extends beyond crafting exceptional products to reimagining how gourmet foods are shared with the world. In 1997, Ariston introduced the Refill & Save Program®, a visionary initiative that transformed the way discerning food lovers access their Premium Select Extra Virgin Olive Oil and Traditional Balsamic Vinegar. Customers purchase these staples in reusable glass bottles, returning to refill them at a fraction of the cost. This approach saves money by forgoing lavish packaging, while reducing landfill waste and the carbon footprint of glass production. Nearly 30 years later, the program’s cult following across the United States—evident in its expansion to include Ariston’s infused oils and vinegars— speaks to the quality of the products and the ingenuity of a company that thinks beyond the bottle.

Ariston’s innovative spirit shines just as brightly in their balsamic vinegars, which offer a spectrum of possibilities to transform your cooking. From the deep, velvety richness of their traditional balsamic to fruit-infused varieties that add a playful twist, these condiments are made for experimentation. Picture drizzling their fig balsamic over gooey camembert, the sweettart notes mingling with the creamy cheese, or reducing their classic balsamic into a glaze for roasted lamb. Aged in wooden barrels to coax out complex flavors, these vinegars embody the slow, deliberate artistry that culinary enthusiasts crave. They’re not just ingredients—they’re invitations to create something extraordinary.

“Ariston’s Kalamata olives are a standout, offering that signature meaty texture and robust flavor that pairs perfectly with a glass of crisp white wine”

Then there are the olives—plump, briny, and bursting with character. Sourced from the finest Greek groves, Ariston’s Kalamata olives are a standout, offering that signature meaty texture and robust flavor that pairs perfectly with a glass of crisp white wine or a hunk of crusty bread. Whether you’re tossing them into a Greek salad or enjoying them straight from the jar (no judgment here), these olives deliver an authentic taste of the Mediterranean. They’re a reminder that the simplest ingredients, when treated with care, can become the star of the show, whether you’re a casual home cook or a discerning gastronome.

Ariston’s flavored salts, sourced from the pristine waters of Messolonghi, Greece, add another layer of Mediterranean magic to their lineup. These hand-harvested salts are a foodie’s dream for seasoning with precision and flair. The Ariston Sea Salt with Garlic & Basil, for instance, blends savory garlic and fragrant basil, making it ideal for sauces, pesto, chicken, fish, or pasta. For a bolder touch, the Ariston Smoked Sea Salt, smoked over beechwood for 140 hours, imparts a rich, smoky depth to grilled meats, vegetables, or even a craft cocktail. Health-conscious cooks will appreciate the Ariston Himalayan Pink Salt, mined from ancient deposits for a mineral-rich, subtle flavor. Packaged in highquality Inox Mills, these salts ensure every pinch elevates your dish to new heights.

For those craving a quick yet luxurious meal, Ariston’s risottos, made with Italian Carnaroli rice, deliver creamy, restaurant-worthy results in just 18 minutes. Unlike arborio, Carnaroli’s starchier texture creates a velvety consistency perfect for gourmet dishes.

“The Risotto with Truffle pairs exquisitely with Ariston’s Classic Sea Salt for an earthy, decadent experience.”

The Risotto with Seafood, enhanced with their Lemon Infused Olive Oil or Lemon & Turmeric Infused Sea Salt, bursts with zesty, creamy flavor. Varieties like Porcini Mushroom, Pumpkin, and Four Cheese offer versatility for sophisticated sides or mains. NON-GMO, gluten-free, and free of added salt, these risottos are a wholesome, convenient choice for busy food lovers.

“From the deep, velvety richness of their traditional balsamic to fruit-infused varieties that add a playful twist, these condiments are made for experimentation.”

And let’s not overlook the jams and marmalades, which feel like a love letter to fruit itself. Crafted in small batches, these preserves capture the essence of ripe figs, tangy oranges, and succulent berries, with just the right balance of sweetness. Spread them on a warm scone, layer them into a dessert, or pair them with a sharp cheese for a sophisticated bite—however you enjoy them, they’re a celebration of flavor that elevates the everyday. For someone with a sweet tooth and a passion for quality, Ariston’s marmalades are a must-have pantry staple, offering versatility and a taste of Greek sunshine in every spoonful.

Ariston’s global reach reflects its universal appeal, with distribution in the Middle East, including the U.A.E. and Saudi Arabia. In Europe, their products grace Greece, from resorts across the Greek Islands to Michelinstarred chef Lefteris Lazarou’s Varoulko Seaside in Piraeus, Athens. Lazarou, so enamored with Ariston’s offerings, incorporated them into the first-class menu for Aegean Airlines and teaches with them at the Culinary Institute of Greece and the Culinary Institute of America. What makes Ariston Specialties truly compelling is the story behind the products. This isn’t a faceless corporation churning out goods—it’s a company rooted in tradition, with a deep respect for the land and the people who cultivate it. Their offerings reflect a dedication to authenticity, from the familyowned groves in Greece to the careful selection process that ensures only the finest ingredients make the cut. This authenticity and creativity matter. They’re the difference between a meal that’s merely sustenance and one that tells a story, connecting you to a place and a culture thousands of miles away.

Ariston Specialties isn’t just selling food—it’s sharing a passion. It’s pure poetry in every bottle and jar—a transformative force that elevates every dish to a masterpiece. It’s for those who linger over a recipe, who savor the hunt for the perfect ingredient, and who believe that every dish deserves a touch of magic. Visit www.aristonspecialties.com to explore their offerings—your taste buds will thank you.

PRASHANT CHIPKAR

INNOVATING INDIAN CUISINE AT MASTI

Born in Goa, India, Prashant Chipkar grew up in a family immersed in the food and beverage industry. His aunt’s hotel in Mahabaleshwar, a hill station, sparked his culinary passion during childhood visits, where he shadowed her in the restaurant. Inspired, he pursued hotel management and trained under culinary giants like Vineet Bhatia, Hari Nayak, and Hemant Oberoi. These mentors taught him advanced techniques, flavor mastery, independent thinking, and the art of running a top-tier kitchen.

At Masti in Dubai, Chipkar redefines Indian cuisine with a modern, creative lens, fusing traditional dishes with innovative flavors or infusing global classics with Indian twists. His approach makes Indian food both approachable and adventurous, showcasing the country’s diverse regional cuisines.

GASTRONOMES speaks with Prashant Chipkar.

How do you achieve balance and harmony on a plate?

At Masti, we reinterpret Indian cuisine with a modern edge, building dishes around a core inspiration—often a traditional recipe. Balance comes from layering complementary flavors using premium ingredients and deep knowledge of Indian techniques. We ensure each element, from spices to garnishes, enhances the whole, creating a cohesive, exciting plate that feels both familiar and fresh.

How is your cuisine perceived and accepted?

Diners are embracing Indian cuisine’s diversity, moving beyond staples to explore regional gems. At Masti, we highlight dishes from across India, like a butter chicken paired with burrata—a nod to familiarity with a creative twist. Guests love this blend of tradition and innovation, appreciating the journey through India’s culinary landscape while enjoying bold, accessible flavors.

What did you gain from working in top kitchens?

Starting at the Taj Group taught me teamwork and time management—foundations for any kitchen. Working with Vineet Bhatia at Rasoi in Geneva was a masterclass in efficiency and creativity; he showed me how to run a tight, inspired kitchen. Each experience, from India to global stages, reinforced the pillars of discipline, innovation, and collaboration, shaping how I lead and cook at Masti.

How do you create a new dish?

Creating a dish at Masti starts with a spark— researching regional Indian or international recipes. We aim to modernize Indian classics or “Indianize” global dishes, making them approachable yet adventurous. The process is playful: we experiment with flavors, techniques, and presentations, ensuring the dish tells our story while delighting diners. It’s about fun, discovery, and connection.

Which ingredients inspire you?

Plankton, a vegetarian blend of seaweeds and microalgae, fascinates me for mimicking oceanic flavors in plant-based dishes—I’m eager to feature it in our next menu. Favorites include yuzu for its bright freshness, onion seeds for earthy complexity, and pistachio for dynamic depth. Truffle, though, is overrated; its overuse in Dubai dilutes its value, overshadowing subtler flavors.

What cooking techniques do you cherish?

I love blending traditional Indian methods, like slow-cooking with regional spices, with modern techniques such as sous-vide for precise textures. Grilling over charcoal adds a smoky dimension, while tempering spices unlocks their full potential. Each technique is chosen to elevate the ingredient and tell a story on the plate.

Produce, creativity, or technique—what matters most?

All three are vital, but produce is the heart of Masti’s philosophy. Exceptional ingredients set the stage for creativity and technique to shine. Without quality produce, even the most innovative ideas fall flat—it’s the foundation that makes our dishes stand out.

Who’s been your greatest influence in the kitchen?

Mentoring my team is my biggest influence. I involve them in the creative process, teaching techniques, teamwork, and independent thinking. Equipping them to become future chefs—leading their own kitchens someday— is my proudest legacy. Their growth inspires me daily.

What keeps you motivated?

I see myself as a lifelong student, humbled by how much there is to learn. The limitless potential for innovation in Indian cuisine—new flavors, techniques, and stories—drives me. Every day is a chance to grow, experiment, and share my passion with diners.

What’s your earliest food memory?

Closing my eyes, I’m back in Mahabaleshwar, eating my aunt’s chicken curry with bhakri. The rich, comforting flavors and her nurturing presence shaped my path as a chef. Those moments are why I cook—to recreate that warmth for others.

What advice do you give young chefs?

The early days are tough—long hours, cuts, bruises, but brimming with learning. The glamour comes later, earned through dedication. Set big goals, like the great chefs before you, and chase them step by step. Stay focused, work hard, and let your passion carve your path.

PALASH MITRA

WEAVING SOUTH ASIAN STORIES THROUGH FOOD

Palash Mitra, a technically gifted chef with a warm, cheeky humor, brings the soul of the Indian subcontinent to his cooking. Raised in Bengal and Gujarat, he learned the art of traditional flavors from his mother and grandmother, embedding those tastes deep in his bones. After earning a degree in Nutrition and Catering Technology, Mitra refined his craft at The Oberoi Rajvilas, mastering the tandoor oven—a hallmark of Punjab’s robust, elemental dishes. A pivotal stint in 2003 at Kandahar, The Oberoi New Delhi’s Northwest Frontier kitchen, shaped his culinary vision, deepened by road trips through Punjab’s highway dhabas, where he cooked for free to learn their secrets.

Mitra built his name at London’s Cinnamon Club, Scarfes Bar at The Rosewood, and Gymkhana, as well as Hong Kong’s Veda, elevating South Asian cuisine beyond expectations. Yet, driven by a desire to do justice to his heritage, he continues to push boundaries, blending tradition with innovation to tell subtle, heartfelt stories through food.

GASTRONOMES speaks with Palash Mitra.

How do you achieve balance and harmony in your cuisine?

Balancing Indian flavors with local tastes is about creativity and respect for both traditions. I weave in local ingredients—like seafood or vegetables—into classic recipes, or add hints of regional condiments, creating a fusion that feels familiar yet distinctly Indian. A diverse menu, blending iconic dishes with inventive creations, lets diners explore tradition while savoring new combinations. Above all, I lean on seasonal, local produce; when ingredients are at their peak, they need little intervention to shine, preserving the dish’s core identity.

How is your cuisine perceived and accepted?

In Hong Kong and the UK, diners are embracing the “cuisines of India” with growing enthusiasm, driven by a thirst for global flavors. The complexity and diversity of Indian dishes—far beyond stereotypes— are gaining traction, fueled by social media and food influencers who showcase vibrant plates and stories. My food, rooted in regional traditions but presented with a modern lens, resonates with adventurous eaters eager to discover the rich narratives behind each bite. What did you gain from working in top kitchens?

Top kitchens were a crucible for growth. Working with culinary giants taught me to handle premium ingredients, refine techniques, and perfect presentation. The high-pressure settings honed my precision, efficiency, and attention to detail. Exposure to varied styles broadened my horizons, helping me craft a unique approach that blends Indian heritage with global influences, all while staying true to the craft’s demands.

“I take a thoughtful approach to cooking, believing it has just as much to do with emotions and nostalgia as technical skill.”

What’s your culinary philosophy?

My philosophy celebrates tradition while embracing creativity. Indian cuisine is a mosaic of regional flavors, techniques, and stories—I honor these roots while experimenting to surprise and delight. Fresh, local, sustainable ingredients are non-negotiable; each carries a narrative I aim to highlight. I strive for harmony, balancing spicy, sweet, sour, and salty to create dishes that evoke emotions and tell tales of culture and memory.

Which ingredients inspire you?

Turmeric captivates me—its vibrant hue, earthy bitterness, and health benefits add depth to any dish. I’m also drawn to fresh herbs like coriander, sorrel, and cumin cress, plus spices like cloves and grains like matta rice and millets. I choose fresh, sustainable ingredients from local farmers, often experimenting with lesser-known varieties to uncover new possibilities.

What cooking techniques do you cherish?

The tandoor is my passion. This clay oven, fueled by charcoal or wood, imparts a smoky, soulful flavor and cooks with intense heat, yielding tender meats and crisp breads. Mastering it demands skill—monitoring temperature, timing each dish perfectly—but the results are unmatched. It’s a thrilling, precise craft that brings food to life.

Produce, creativity, or technique—what matters most?

Produce is the foundation. Fresh, high-quality ingredients are the heart of every dish; without them, creativity and technique falter. Creativity lets me push boundaries, crafting memorable experiences, while technique ensures precision and consistency. But it all starts with the ingredient’s story and quality.

Who’s been your greatest influence in the kitchen?

My cultural heritage—Bengal, Gujarat, and Punjab’s vibrant cuisines—shapes everything I do. The flavors, spices, and techniques I grew up with, learned from my mother and grandmother, are my compass. Their influence, paired with Punjab’s dhaba culture, drives my passion to tell India’s stories through food. What keeps you motivated?

The thrill of creativity and innovation fuels me. Pushing culinary boundaries, mastering new techniques, and discovering fresh ingredients keep me engaged. Seeing joy on guests’ faces when they taste a dish—knowing I’ve crafted a moment that resonates—is the ultimate reward. For me, cooking isn’t just feeding people; it’s about the theater, the details, and the masochistic pursuit of perfection.

What’s your earliest food memory?

I’m back in Bengal, cooking with my grandmother—her hands guiding mine as we knead dough or temper spices. The aroma of her fish curry, laced with mustard and turmeric, filled the house. Those moments of love and flavor are why I became a chef, and I chase that warmth in every dish.

What

advice do you give young chefs?

Stay humble, work hard, and soak up every lesson. The kitchen is grueling—long hours, high stakes—but it’s where you grow. Find mentors, embrace challenges, and focus on the craft. The glamour comes later, earned through dedication to creating food that moves people.

2025 CULINARY EXCELLENCE GASTRONOME’S GUIDE

FAD PUBLISHING

NEW YORK, U.S.A.