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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.
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Welcome to this special issue of GASTRONOMES Magazine, where we invite you to step into the minds of some of the world’s most inspiring chefs. In these pages, we haven’t just asked for recipes or techniques; we’ve sought to unravel the thought processes that shape their craft. What drives a chef to pair a fleeting memory with a bold flavor? How does a morning market’s hum or a childhood dish’s aroma linger in their creations? This issue is an exploration of the intangible—the spark, the instinct, the soul behind the plate.
Our interviews were designed to peel back the layers of a chef’s day, from the sensory tapestry of their mornings to the fleeting moments when a dish feels just right. We asked them to share the sights and smells that ground them, the cultural threads woven into their menus, and the quiet exchanges with mentors or farmers that fuel their vision. Each question is a doorway into their creative process, revealing how a scribbled note becomes a groundbreaking dish or how a family tradition finds new life in a fine-dining kitchen. We wanted to know not just what they cook, but why and how their minds arrive at those choices.
The result is a mosaic of voices, each distinct yet united by a shared reverence for food’s power to connect and tell stories. You’ll read about a chef who finds clarity in the chaos of a bustling market, another who channels a grandmother’s recipe into a dish that stops time, and one who treasures the fleeting “click” of a perfectly plated course. These are not just culinary professionals but storytellers, historians, and innovators whose kitchens are laboratories of memory and imagination.
As you turn these pages, we hope you’ll feel the pulse of their days—the sizzle of a pan, the weight of a mentor’s advice, the thrill of a new idea taking shape. We’ve asked them to share dishes from their past, inspirations from their present, and wisdom for the future, so you, too, can taste their world. Perhaps you’ll be inspired to recreate a suggested recipe or reflect on the traditions that shape your own table.
This issue is a reminder that a chef’s work is more than technique; it’s a dialogue between heritage and innovation, between the land and the plate. We’re honored to share their stories and invite you to linger in their minds for a while. Here’s to the meals that move us, the hands that craft them, and the ideas that ignite them.
¡Buen provecho!
Experience The Taste Of 9 Indian States & Sri Lanka. A must-visit to indulge in regional Indian flavours, stories & spice. Vikhroli, Mumbai | @tat.india
The Gastronome’s Guide celebrates the unparalleled excellence, innovative culinary artistry, and unwavering consistency that distinguish these premier restaurants as truly exceptional.
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
We look for the spark sometimes it’s in a quiet sketch, sometimes in a curious glance. We visit GovernmentAided schools, talk to teachers, and observe with care. Some children show raw talent, others show deep interest and both matter to us. That’s where we begin.
We bring in colours, mentors, and time enough for them to explore who they are. Our aim isn’t to instruct but to inspire. The children lead, we simply walk beside them. And when they begin to express, their art says more than we ever could. Because at Tvastra By Prachi Foundation, we don’t just teach art. We create artists.
In the eternal city of Rome, where history whispers from every cobblestone, Chef Heinz Beck has carved out a culinary legacy that rivals the grandeur of the Colosseum. Born in the picturesque town of Friedrichshafen, Germany, Beck’s journey to the heart of Italian gastronomy is a tale of passion, precision, and the relentless pursuit of excellence. With three Michelin stars adorning his restaurant La Pergola, he has not only mastered the art of Italian cuisine but has also redefined it, blending German discipline with Mediterranean flair.
A founder of The Order of the Knights of Italian Cuisine, Beck is a guardian of culinary tradition, yet his innovative spirit knows no bounds. His culinary odyssey began in the kitchens of Europe’s finest restaurants, from Tantris in Munich to Residenz Heinz Winkler in Aschau, where he honed his skills under the tutelage of legendary chefs. But it was in Rome, at La Pergola, that he found his true calling. Since taking the helm in 1994, he has transformed the restaurant into a beacon of culinary innovation, earning it the prestigious title of Rome’s only three-Michelin-starred establishment.
What sets Beck apart is not just his technical prowess but his philosophical approach to food. He views cooking as an art form, each dish a canvas where flavors, textures, and presentations converge to create an emotional experience. His commitment to health and wellness is equally profound; he has collaborated with medical professionals to explore the intersection of nutrition and gastronomy, ensuring that his creations are as beneficial as they are beautiful.
Beyond La Pergola, Beck’s influence extends across continents. From London’s Brown Hotel to the sun-kissed shores of Sicily, his restaurants offer a taste of his unique vision, where tradition meets modernity, and every meal is a journey through the senses.
As readers delve into this Q&A, they will discover a chef who is not just a master of his craft but a visionary, constantly pushing the boundaries of what is possible in the kitchen. Heinz Beck is more than a chef; he is a visionary, using food as his medium to connect people, cultures, and generations.
Gastronomes speaks with Heinz Beck.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
My day always begins with the scent of freshly brewed espresso—whether I’m at home or already at work. It’s a simple but essential ritual that helps me connect with the world and mentally prepare for the day ahead.
Once I arrive at the restaurant—whether it’s La Pergola or another venue managed by our company, Beck and Maltese Consulting—the first thing I do is gather with the team to review our daily agenda. It’s an important moment to align everyone, set priorities, and ensure the day runs smoothly until the service. The sight of my team bustling with purpose, the sound of knives chopping fresh ingredients, and the faint aroma of herbs and spices in the air ground me.
These moments fuel my creativity and reinforce my commitment to precision and excellence in every dish we create at La Pergola.
What’s a project you’re working on right now that feels like it defines your approach to cooking? How did it come to life, and what story are you trying to tell with it?
The latest project launched with Beck and Maltese Consulting is a very interesting one. Last spring the first La Dolce Vita Orient Express made its first trip embarking on a new era, unveiling a journey inside the wonderful soul of Italy. With eight iconic itineraries, La Dolce Vita Orient Express will go through 14 regions, from the Alpine north to the sun-drenched shores of the south.
We are managing all of the food & beverage offerings and we wanted to create an exceptional gastronomic experience, crafting menus that embody Italy’s rich culinary traditions while embracing innovation and well-being. Each meal is an invitation to discover Italy’s regions not only through landscapes but through taste—every dish tells a story of terroir and tradition. It has been a really stimulating and challenging project considering the limited and moving space.
If you could freeze one moment from your culinary career that sums up why you do this, what would it be? Where were you, what were you cooking, and what did it mean to you?
I wouldn’t freeze a single moment, but rather the feeling that truly excites me each time a guest returns to my restaurant. There’s something profoundly moving in knowing that someone has not only appreciated your work, but has chosen to experience it again. The decision to come back to our table is a feeling beyond compare.
Can you share a quick sketch, note, or idea from your creative process? Walk us through how you came up with it.
I don’t believe there’s a single source of inspiration—it’s not a process you can plan. It can come from a journey, like with the dish Water Garden, or from a walk in nature, a smile seen on the street, a trip to the market, or even from a book—and it may have nothing to do with your work. What matters most is not setting limits and being able to capture the moment you’re living and transform it into a culinary emotion.
The Water Garden dish was inspired by a trip to Japan. I was in Kyoto, visiting one of the city’s ryokans, and as I looked around, I felt a sense of serenity and well-being so harmonious that I wanted to somehow preserve it—and, above all, share it.
Once I returned to Rome, I tried to translate all the emotions I had experienced into a dish, and through the infusion of tapioca pearls with herbs, wild greens, and scampi carpaccio, I hope I succeeded.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
Our job is to create an experience for people, from the dishes we serve to the ambience we craft, so everyone around us plays a crucial role in what we do. To consistently deliver the best possible dining experience, we must stay open to different points of view.
For example, building strong and personal relationships with our suppliers gives us a deeper understanding of the products we use, helping us achieve the highest quality and the best nutritional intake in every dish. For several years now at La Pergola, we’ve chosen to source all of our vegetables from local producers who follow biodynamic and regenerative farming methods. One of our most valued partners is Erba Regina, an ecofriendly farm that works in harmony with the seasons and the changing climate, focusing on wild herbs and spontaneous vegetation.
The farm is nestled in the charming countryside of the Castelli Romani, in the Frascati area near Rome. Every time I visit Mrs. Regina, listening to her stories and her philosophy inspires me to make even more thoughtful decisions about what I put on the plate. This magical place reminds me that food is not just about ingredients—it’s about connection: to nature, to the community, and to the hands that nurture and grow what we serve.
“La Dolce Vita Orient Express, each meal is an invitation to discover Italy’s regions not only through landscapes but through taste—every dish tells a story of terroir and tradition.”
Could you suggest a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
I always say that the best way to eat well at home is by keeping your pantry nearly empty. It may sound unusual, but shopping daily allows you to cook with the freshest ingredients and enjoy food at its most flavorful.
A simple yet evocative flavor from my German childhood is the taste of fresh butter spread on warm, just-baked bread, a nod to the comforting simplicity of my roots.
Ingredients
1 loaf of freshly baked bread, preferably a rustic sourdough or German rye 100 grams high-quality unsalted butter, room temperature
Pinch of sea salt, optional, for sprinkling
Instructions
Visit a local bakery or market to select a fresh loaf of bread, ideally still warm from the oven. If baking at home, let it cool slightly after baking. Slice the bread into thick pieces to maximize texture. Spread a generous layer of room-temperature butter over each slice, allowing it to melt slightly into the warm bread.
For an extra touch, sprinkle a pinch of sea salt to enhance the flavor. Serve immediately, perhaps with a cup of coffee or tea to evoke a cozy morning ritual.
This simple combination captures the essence of my childhood in Germany, where quality ingredients were celebrated in their purest form. It’s a reminder that food doesn’t need to be complex to be memorable—fresh, high-quality ingredients speak for themselves. Readers can recreate this by sourcing the best bread and butter available, experiencing the comfort and nostalgia of a simple, perfect bite.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be?
If I could give advice to a young chef it would be to never stop learning and never stop being curious about what you do. Curiosity is the engine of creativity and it can make a real difference in our world.
I hope the next generation embraces lifelong learning and diverse perspectives to understand the impact of their choices, the power of food to unite people, and the value of genuine hospitality.
The culinary genius behind Heliconia, where the flavors of Japan and Peru collide in a symphony of taste. As a master of Nikkei cuisine—a unique fusion of Japanese precision and Peruvian vibrancy—Chef Arturo Castro Salazarseamlessly integrates the delicate techniques of Japanese cooking with the bold, spicy essence of Peruvian dishes. His journey from Peru to India has inspired him to adapt and innovate, creating vegetarian versions of classic ceviches using local ingredients like mushrooms and mangoes, while still honoring the soul of Nikkei. Currently, he’s crafting a special mini menu for Peru’s Independence Day, putting a Nikkei spin on beloved dishes like Tacu Tacu and Chupe. With a keen eye for detail and a deep appreciation for the science of cooking—particularly in curing, brining, and sous vide techniques—Chef Arturo ensures that every dish is a perfect balance of flavor and texture. His ability to blend tradition with innovation, coupled with his passion for cultural storytelling through food, makes him a true visionary in the world of fusion cuisine. At Heliconia, Chef Arturo invites diners to experience a culinary journey that is as much about celebrating heritage as it is about embracing the future of gastronomy.
GASTRONOMES speaks with Arturo Castro Salazar.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
Most mornings, I walk into the restaurant, greeted by the quiet hum of fridges and the clean scent of citrus and sanitizer. I check the kitchen setup, scan counters, review emails, and prioritize the day’s tasks.
As the team arrives, we gather for a brief daily briefing. The energy builds, and the kitchen comes alive, setting the stage for creativity. This ritual grounds me, connecting the calm of preparation to the vibrant Nikkei dishes we craft, where Peruvian tradition meets global innovation.
What is a dish or project you’re working on that defines your approach to cooking?
As July nears, I’m crafting a mini menu for Peru’s Independence Day, reimagining classics like Tacu Tacu and Chupe through a Nikkei lens. Adapting these comforting Peruvian dishes into lighter, fusion-forward versions for our Indian guests is a creative challenge. I aim to make them familiar yet exciting, blending tradition with innovation. This project reflects my belief that heritage and creativity can harmonize, telling a story of Peru’s soul with a global twist.
Describe a moment when everything clicks— maybe it’s tasting a dish, plating something perfectly, or teaching a technique. Recently, we perfected a new grilled skewer after days of tweaking marinades, balance, and textures. During service, watching the team assemble it flawlessly—exactly as I envisioned—was pure flow. No notes, no corrections; the dish was effortless, the team in sync. That moment reminds me why I love this work.
As a chef and mentor, seeing my team embody my vision reflects my commitment to crafting impactful, cohesive dining experiences. What’s one technique or tool you’re obsessed with right now?
I’m fascinated by the science of cooking— understanding why flavors and textures transform. Lately, I’m deep into curing, brining, and sous vide. Curing and brining enhance moisture and texture, like firming mushrooms or adding bite to mangoes for ceviche. Sous vide ensures precise doneness with a gentle touch. These techniques allow us to treat ingredients with care, elevating our Nikkei dishes with intention and precision.
How do the people or places around you influence your menu?
Cooking in India has reshaped my approach to Peruvian cuisine, traditionally heavy on seafood and meat. Adapting for vegetarian guests sparked creativity, leading to vibrant ceviches using mushrooms, mangoes, hearts of palm, and baby corn.
These aren’t mere substitutes—they carry their own identities. Local availability and cultural context pushed us into new territory, proving limitations can fuel innovation.
This evolution defines our Nikkei expression, blending Peruvian roots with India’s diverse palate.
What is one challenge that made you grow as a chef?
Managing complexity while keeping creativity alive has been a defining challenge. As a Nikkei restaurant in India, we face requests for personalized dishes—gluten-free, vegan, no garlic or onion, low spice. Initially, I saw these as compromises, but they’ve become inspiring. Rethinking techniques and essentials led to new flavors and formats now core to our identity. Adaptability is a mindset, not just a skill, driving innovation while staying true to our Peruvian-Indian fusion.
What is a dish or flavor from your childhood that you’d love readers to try?
A dish that takes me back home is Papa Rellena—stuffed potato. My mom makes it every time I visit. It starts with mashed potato mixed with egg for structure, then shaped to hold a rich filling of minced meat (lamb, pork, or beef), caramelized onions, garlic, tomato paste, chili paste, coriander, dash of soy, cumin, salt, black pepper, boiled egg, and raisins. Once sealed, it’s floured and deepfried until golden. I love it with rice, a simple tomato-onion salad, and whatever sauces are nearby—mustard, mayo, hot sauce. It’s rustic, comforting, and absolutely doable at home with local ingredients.
PHOTO © ALFREDO RUSSO
In the historic embrace of Turin, where Renaissance artistry meets the crisp breath of the Alps, Chef Alfredo Russo weaves a culinary tapestry that marries tradition with bold innovation. At 13, he turned away from his parents’ world of engineering and academia, choosing instead the rhythm of the kitchen—a decision that led him from washing dishes to redefining Italian cuisine. By age 22, he launched Dolce Stil Novo, a modest space fueled by audacious ambition, earning a Michelin star by 24 in 1992—among the youngest in Europe to claim such an honor. His journey has since spanned continents, from Japan to Dubai, culminating in his stewardship of a restaurant at the UNESCO-listed Reggia di Venaria, where history and gastronomy converge.
Russo’s cuisine is a celebration of Piedmontese heritage, yet it pulses with modernity. His iconic “Pasta in Bianco,” born during the late ’90s fusion craze, transforms the humble trio of pasta, olive oil, and Parmigiano into a layered masterpiece of aged cheeses and curated oils—an ode to simplicity that resonates deeply. Today, his fascination with vegetable water—pure essences extracted from herbs and roots—reflects a commitment to sustainability, amplifying natural flavors with minimal intervention.
is kitchen pulses with duality: ideas sculpting ingredients, or ingredients igniting inspiration, always a dance of discipline and instinct. From the epiphany of Gualtiero Marchesi’s Milanese plates to the audacity of launching Dolce Stil Novo, from shaping Starwood’s Asian ventures to earning Italy’s Cavaliere del Merito, Russo’s journey weaves milestones into a tapestry of craft. Yet he insists his defining chapter lies ahead.
GASTRONOMES speaks with Alfredo Russo.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
Every day begins with breakfast at home with my wife, Stefania—a quiet ritual where time feels suspended, and possibilities unfold over coffee and warm bread.
Some mornings, I’m among crates of vibrant vegetables from local producers, their colors like a Renaissance painting. Other days, I visit a dairy, where fresh milk carries pastoral memories, or a butcher unveiling a rare cut like a prized jewel. The short car rides between these stops are where ideas spark. A scent, a producer’s story—these silent moments are fertile ground for creativity. I’m not yet cooking, but I’m already creating—laying the foundation for the cuisine at Dolce Stil Novo long before I don the chef’s jacket.
How does your cultural background or the place you’re based shape the way you cook today? Can you share a specific memory or tradition that shows up in your kitchen?
Creativity in my kitchen flows two ways. Sometimes, it’s an idea—a memory or imagined flavor. My team and I embark on a disciplined journey, especially when reinterpreting classics, deconstructing them with care to improve, never to diminish. Other times, a soil-dusted vegetable or aromatic herb leads the way. This visceral dialogue with ingredients is instinctive, a conversation between chef and nature.
Growing up in Piedmont, I learned to respect tradition while embracing innovation. A childhood memory of summer picnics, savoring simple bread and local cheese still informs my approach—honoring the essence of the ingredients. At Dolce Stil Novo, these dual paths of intuition and instinct shape dishes that balance heritage with modern refinement.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
During a busy service, the restaurant hums like an orchestra without a conductor. My brigade moves in harmony, dishes leaving the kitchen with precision. Watching this, I feel peace—our guests aren’t just eating; they’re experiencing something deeper.
Moments like tasting Gualtiero Marchesi’s food in Milan, opening Dolce Stil Novo with Stefania, earning a Michelin star in 1994, or being named Cavaliere del Merito define my journey. Each reflects my commitment to creating meaningful, emotional dining experiences that blend tradition and innovation, connecting guests to my story and Piedmont’s culinary soul.
Can you share a quick sketch, note, or idea from your creative process? Walk us through how you came up with it.
In the late 1990s, amid fusion cuisine’s rise, I created “Pasta in Bianco”—a refined take on pasta, olive oil, and Parmigiano. Layering various aged Parmigianos and selected oils, it’s minimal yet complex, evoking childhood memories. Presented at a culinary congress, it stood out against flashy trends, and remains a menu favorite.
Now, I’m obsessed with vegetable water— extracting the natural moisture of herbs and roots to cook them in their own essence, reducing salt and fats. This idea, born from tasting a carrot’s pure juice, amplifies an ingredient’s soul. It reflects my philosophy: cuisine that reveals, not conceals, staying true to its roots while innovating.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I’d sit with a veteran hotel president, not for business, but to hear stories of royalty, artists, and global trends from their unique vantage point. Their lived experience offers wisdom you can’t find online.
Closer to home, a sous-chef’s quiet act of plating a dish perfectly during a tense service realigned our team. It reminded me that a restaurant thrives on collective effort. Their perspective matters because my kitchen at Dolce Stil Novo exists through shared belief, reinforcing that hospitality is a collaborative craft, not a solo pursuit.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Don’t seek shortcuts. Cooking is a craft to live, not a system to memorize. Be curious but consistent, study techniques but prioritize taste, and cook only what represents you.
Balancing innovation with identity—revisiting historic dishes without losing their essence taught me that true evolution lies in the chef’s heart. Patience, sacrifice, and love for your work build lasting impact. This matters because it ensures your cuisine remains authentic and meaningful, creating experiences that resonate deeply, as I strive to do at Dolce Stil Novo.
Could you suggest a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
I recommend discovering La Vicciola, a rare Piemontese beef from cattle fed exclusively on hazelnuts, yielding tender, aromatic meat. It embodies respect, sustainability, and excellence—a staple in my kitchen.
Ingredients
200g La Vicciola beef or high-quality beef tenderloin
2 tbsp extra virgin olive oil
1 tsp sweet mustard
Sea salt flakes for seasoning
Freshly ground black pepper
Method
Finely chop or mince the beef to prepare it for tartare. Keep it chilled until ready to use. In a bowl, gently mix the beef with olive oil and sweet mustard, ensuring even coating without overworking the meat. Season lightly with sea salt and black pepper to taste. Plate using a mold for a neat presentation, or serve rusticstyle on a chilled plate. Serve immediately, perhaps with a side of crusty bread or a small salad.
This dish highlights Piedmont’s innovative spirit. For a childhood flavor, try “Freddo Rosso”— crushed ice with sour cherry syrup and sugar. I reinterpret it as Amarena Cherry Granita with almond cream and citrus, blending nostalgia with refinement.
“Subtract the Obvious and Add the Meaningful”
Alfredo Russo
Dolce Stil Novo alla Reggia Venaria Reale, Turin, Italy
The Franklin by Alfredo Russo London, U.K.
ORO by Alfredo Russo Bodrum, Turkey
Alfredo Russo’s innovative approach to cooking is captured in his notable motto: “SUBTRACT THE OBVIOUS and ADD THE MEANINGFUL.” This philosophy reflects an ongoing pursuit of pure taste, where each ingredient is enhanced to its natural essence.
ORO by Alfredo Russo, Bodrum
SLOW-BRAISED STURGEON WITH OLIVE OIL POTATO FOAM, STEAMED POTATO PETALS, AND STURGEON CAVIAR
The Franklin by Alfredo Russo – London
In 2022, Sumit Govind Sharma launched Monarch Liberty Hospitality Pvt Ltd, bringing a fresh perspective to Mumbai’s dining scene with restaurants like EVE, Que Sera Sera, and TAT. Known for their commitment to quality, immersive experiences, and staff welfare, Monarch Liberty Hospitality is redefining culinary excellence. In this exclusive Q&A, Sharma shares his vision, creative process, and plans for the future.
GASTRONOMES speaks with Sumit Govind Sharma..
Your vision for Monarch Liberty Hospitality emphasizes “refined indulgence, warmth, and connection.” How do you translate this philosophy into the distinct identities of your restaurants, such as the vintage charm of EVE Santacruz versus the coastal flavors of TAT in Vikhroli?
At Monarch, refined indulgence is about intention, warmth is about memory, and connection is about meaning. Every restaurant we create is built on these three pillars, even if their visual identities differ. EVE Santacruz is deeply personal—it celebrates femininity through velvet textures and jazz playlists, making women feel centered. TAT in Vikhroli, on the other hand, is a tribute to the nostalgia of coastal homes, grandmothers, and heirloom recipes from India and Sri Lanka. It’s comfort with character. Guests today seek presence and intimacy, and we deliver that through thoughtful gestures and layered storytelling. The food is just one part of the experience—what guests carry with them after the meal defines us.
The design of EVE Santacruz, with its booklined winding staircase, creates a storytelling ambiance. How do you collaborate with your design team to ensure the physical space complements the culinary experience, and what challenges do you face in balancing aesthetics with functionality?
We start with a feeling, not a floor plan. For EVE, we wanted a graceful, timeless, poetic mood, and every element—from the staircase to plush textures—was designed to match the food and cocktails. The challenge is avoiding over-design. Restaurants are lived-in spaces where people spill drinks and move chairs. We choose materials that age gracefully and layouts that let energy flow. Aesthetics should never overpower function, but function shouldn’t dilute soul. When they align, the space becomes a feeling guests carry home.
Your portfolio, from EVE Powai to Que Sera Sera, blends global and local cuisines. What’s your creative process for curating menus and cocktails that align with each restaurant’s theme, and how do you decide when to innovate versus honor tradition?
We begin by asking, “What is this space trying to say?” That sets the culinary direction. Menus are like stories, with each dish adding emotion and flavor. At TAT, we honor traditional coastal recipes with respect, but innovate at the bar with regional spices and local ingredients. Que Sera Sera’s playful vibe allows for eclectic dishes, yet flavor always leads. We innovate when the experience demands it, not just to be new. Our menus reflect the mood, moment, and memory we want to create.
As Monarch Liberty Hospitality grows, how do you maintain consistent quality and service across diverse outlets while preserving their individual character? Are there specific strategies or training philosophies you rely on?
Consistency builds trust. We achieve it through strong protocols and a deeply embedded culture. Each restaurant has its own identity, but our values—warmth, care, and attention to detail—are constant. We have clear systems for quality checks, service, and kitchen operations, reinforced through daily training and accountability. Beyond systems, we foster a culture where every team member understands our “why.” This clarity ensures guests feel the same Monarch experience, whether at EVE or TAT, without losing each venue’s unique character.
You’ve introduced personalized menus and immersive dining to Mumbai’s scene. What emerging hospitality trends excite you, and how will you incorporate them into Monarch’s future projects?
Experience curation is the future of hospitality— dining is now emotional, not transactional. Guests choose places that resonate with their personality and values. We’re exploring sensory-driven events, like food paired with live storytelling or music, and blending culture with cuisine to explore identity and nostalgia. Technology, like personalization tools and guest feedback mapping, will deepen the human touch, not replace it. Monarch’s future will focus on thoughtful curation, mindful innovation, and spaces guests return to because they felt something.
“At Monarch Liberty Hospitality, refined indulgence is about intention, warmth is about memory, and connection is about meaning.”
Your focus on staff welfare is a cornerstone of your leadership. How do you foster a positive work environment, and how does this impact the guest experience?
Restaurants run on people, not plates. A happy team creates magical evenings. We invest in training, skill development, and career progression while fostering a culture of dignity, respect, and belonging. Feedback flows both ways, appreciation is open, and challenges are addressed early. Our flat structure and honest communication empower everyone to take ownership. You feel it in the calm, focused service—whether it’s pouring water or handling a busy night. When the team feels confident and cared for, guests feel it too. It’s that simple, and that profound.
Christophe Devoille is a pastry poet whose delicate creations weave art and emotion, captivating dessert lovers with every exquisite bite. Born in Strasbourg, France, in 1980, his culinary spark was ignited at 15 in his mother’s kitchen, where the simple act of baking cakes planted the seeds for a remarkable career. Now, as the Executive Pastry Chef at Atlantis The Royal in Dubai, Christophe transforms seasonal ingredients into edible masterpieces, from the innovative vegan “Water Drop Cake” to the award-winning afternoon teas at The Royal Tearoom. His journey—shaped by mentorship under Alain Ducasse and stints at iconic venues like Le Jules Verne in Paris—has earned him accolades like “Best Pastry Chef of the Year” by Gault & Millau and “Best Afternoon Tea 2024” by Dubai Timeout Magazine. With a philosophy rooted in simplicity, seasonality, and passion, Christophe invites diners into a world where desserts tell stories of heritage and innovation, inspiring food lovers to savor the beauty of life’s sweetest moments.
GASTRONOMES speaks with Christophe Devoille.
What’s one ritual or moment in your morning that gets you ready to create—something that feels uniquely you?
Each morning, I start with a quiet ritual: tasting the freshest seasonal fruits from our daily delivery. That first bite, bursting with natural flavor, sparks inspiration for the day’s creations. This moment of connection with ingredients grounds me, setting the tone for crafting pastries at The St. Regis Maldives that celebrate pure, honest tastes.
How does your cultural background or the place you’re based shape the way you cook today? Can you share a specific memory or tradition that shows up in your kitchen?
My countryside upbringing and visiting local farmers with my grandparents, shapes my cooking. Picking fresh produce and making simple tarts taught me to cherish honest flavors and seasonal ingredients. This tradition lives in my kitchen, where I prioritize fresh, local produce to create desserts that honor the Maldives’ bounty while reflecting my roots in simplicity and authenticity.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
Walking through the bakery, greeting colleagues, sharing smiles, and picking up a warm croissant is when everything clicks. This simple gesture captures the passion, camaraderie, and joy of creating together. It reflects my love for pastry as a craft that brings people together, infusing every creation with warmth and connection.
Can you share a quick sketch, note, or idea from your creative process (e.g., a dish concept, flavor pairing, or plating idea)? Walk us through how you came up with it.
Before every dessert, I sketch to visualize the idea. During COVID, sketching at home kept my creativity alive. My Rhubarb & Almond Dessert sketch, born from those quiet moments, combines tart rhubarb with nutty almonds for balance.
This process shapes my vision, ensuring each plate tells a story of flavor and elegance.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I’d sit with a Martinique cocoa bean producer, surrounded by nature, sharing stories of chocolate and their meticulous bean selection for my custom blend. Their perspective, rooted in craftsmanship and tradition, matters because it deepens my connection to ingredients, inspiring desserts that honor their passion and story.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
To young pastry chefs: stay grounded. Simplicity is a strength that reveals true taste and technique. Remain humble, passionately curious, and work hard. Being a chef is demanding but beautiful. This matters because staying true to your craft yields rewards beyond the kitchen, creating meaningful experiences, as I strive to do at The St. Regis Maldives.
If you could teach our readers one simple technique, flavor combination, or ingredient to try at home, what would it be? How would you guide them to use it?
Try pink rhubarb, gently poached in light syrup, cooled, and finished with a drizzle of exceptional virgin olive oil. Its pure flavor shines in simplicity.
Ingredients
500g pink rhubarb, trimmed and cut into 2-inch pieces
1 cup water
1/2 cup sugar
1 tsp vanilla extract
2 tbsp high-quality virgin olive oil
Method
In a saucepan, combine water, sugar, and vanilla extract. Bring to a simmer to create a light syrup. Add rhubarb pieces and poach gently for 5-7 minutes until tender but not mushy. Remove rhubarb and cool. Reduce syrup slightly, then cool it separately. Serve rhubarb with a drizzle of olive oil. Freeze leftover syrup and grate into granita for a refreshing touch.
Rafael Cagali is a culinary visionary whose journey is as vibrant as his dishes. Born in São Paulo to Brazilian and Italian grandparents, he blends his rich heritage into every plate. After studying economics, he stumbled into London’s kitchens at 21, sparking a passion that led him to train under giants like Heston Blumenthal and Simon Rogan. Now, at his two Michelinstarred Da Terra in Bethnal Green, Rafael crafts innovative dishes like his reimagined Brazilian moqueca, celebrating seasonal, sustainable ingredients with a nod to his roots.
His ambition continues to soar with Marea, a new seaside-inspired restaurant opening in Hove, East Sussex, in September 2025, led by his protégé Ewan Waller, and a forthcoming venture in São Paulo, bringing his Michelinstarred vision home. Rafael’s story of cultural fusion and relentless creativity makes him a captivating figure in the culinary world, ready to share his insights in this exclusive Q&A.
GASTRONOMES speaks with Rafael Cagali.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
I’m not a morning person, so I ease into the day slowly at home. The first thing I do is brew a strong Americano, its rich aroma filling the kitchen as I sip it leisurely, while nibbling on small bites. It’s a quiet, grounding ritual—no rush, just the soft clink of the coffee cup and the hum of morning stillness. As I check emails and scan my agenda, I mentally map out the day’s tasks, blending the calm of this moment with the anticipation of the kitchen’s energy. This slow start fuels my creativity as a chef, giving me clarity before diving into the fastpaced world of cooking.
Take us through a moment when you’re working on something exciting. What’s happening, and what’s going through your mind?
When creating a new dish, I’m in the kitchen with my team, buzzing with ideas. I start by sharing a concept I’ve jotted down, discussing how I envision it coming to life. I encourage the team to experiment, testing flavor combinations and techniques. It’s not just about the dish—it’s about how it fits into the menu’s story. My mind is racing with influences from my upbringing and travels, weaving those memories into the flavors. I’m thinking about balance, synergy, and how each element reflects my culinary identity, all while fostering a collaborative spirit where everyone’s input shapes the outcome.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
The “click” isn’t always a single moment—it’s a process. It’s the gradual buildup of planning a dish, tasting it daily, and refining it step by step. When it finally comes together—maybe after weeks of tweaking—the dish on the plate matches the vision in my head, tested and perfected. That moment is special because it’s the culmination of patience, collaboration, and persistence. It reflects who I am as a chef: someone who values the journey, thrives on teamwork, and finds joy in transforming ideas into tangible, delicious realities.
Can you share a quick sketch, note, or idea from your creative process? Walk us through how you came up with it.
I love sketching my ideas—simple, rough drawings that help me lock in a concept. These aren’t for show, just a way to keep my thoughts from slipping away. For a recent pineapple dish, I started with a sketch of the fruit, then built on it. We began with fresh pineapple, added coconut for depth, and incorporated fermented pineapple skins to reduce waste and add complexity. The process is about layering—starting with a classic base and adding techniques and flavors, tasting constantly until the dish hits the exact profile I imagined. It’s a visualto-reality journey, guided by instinct and experimentation.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I’d love to sit down with Dan Barber of Blue Hill at Stone Barns. His farm-to-table approach fascinates me, and I’d want to talk about how he sources produce, the care behind each ingredient, and how that shapes his dishes. Understanding the origin story of ingredients is vital for chefs—it’s about respecting the farmers and the soil before we even touch the food. If I could dream bigger, I’d share a meal with Anthony Bourdain, whose global perspective went beyond food, blending culture and travel. Their insights would deepen my appreciation for the broader context of what I put on the plate.
If you could teach our readers one simple technique, flavor combination, or ingredient to try at home, what would it be? How would you guide them to use it?
Go for a classic surf-and-turf combo, like wagyu beef with lobster rice. It’s simple but versatile, a staple that opens up endless possibilities. Start with high-quality beef, seared to your preferred doneness, and pair it with a rich, flavorful lobster rice cooked with a good stock. Experiment with variations—try seared lamb or different seafood to make it your own. It’s a forgiving yet impressive dish that’s perfect for home cooks looking to explore bold flavors.
What’s one challenge or lesson you’ve faced recently in your kitchen that’s made you grow as a chef? How has it changed the way you cook or think?
As a chef and business owner, I’ve learned to see food through a broader lens. It’s not just about cooking—it’s about respecting every ingredient’s value and the people behind it. This has made me more mindful of waste, prioritizing sustainability in the kitchen. There’s no single lesson; it’s a lifelong process of growth. To young chefs, I’d say: take your time. Travel, eat, absorb everything, and stay humble. The journey shapes you as much as the food does, teaching you to cook with intention and gratitude.
Adwait Anantwar is a culinary visionary who seamlessly blends the bold flavors of Indian cuisine with the precision and minimalism of Japanese cooking at INJA, his groundbreaking restaurant in New Delhi. His journey into the culinary world is as unconventional as his creations, beginning with an impulsive leap from engineering to cooking, driven by an unshakeable passion rather than logic. At INJA, Adwait doesn’t just cook; he tells stories through his dishes, each one a reflection of his personal growth, cultural influences, and relentless pursuit of innovation. His philosophy is deeply rooted in simplicity and intentionality— lessons he learned during his time in Japan— where he discovered the power of restraint and letting ingredients shine. A believer in manifestation and trusting one’s gut, Adwait inspires both aspiring chefs and home cooks to embrace their instincts and create with purpose. With a team as diverse as India itself, he fosters an environment where cultural exchange sparks creativity, resulting in dishes that honor tradition while boldly pushing boundaries. Chef Adwait Anantwar is not just a chef; he is a storyteller, a philosopher, and a trailblazer in fusion cuisine, inviting diners to experience flavors that are both familiar and extraordinarily new.
GASTRONOMES speaks with Adwait Anantwar.
What’s one ritual or moment in your morning that gets you ready to create—something that feels uniquely you?
Odd as it sounds, my morning ritual is the quiet solitude of my first bathroom break. It’s the one moment I’m undisturbed, where everything slows down. This stillness clears my mind, resets my energy, and sets the tone for the day. It’s a personal pause before the kitchen’s chaos, where I channel this clarity into crafting dishes that weave Indian and Japanese cuisines with intention.
What’s a dish or project you’re working on right now that defines your approach to cooking? How did it come to life, and what story are you trying to tell with it?
I’m developing a Non-Veg Dessert for our tasting menu, a dish that challenges culinary norms. Growing up, constant comparisons to grades and careers shaped me, but cooking became my space to express myself freely. This dish, born from that journey, pushes Indian cuisine into new realms with Japanese influences. It’s not fusion for novelty but an honest blend of heritage and creativity, reflecting my path of forging a unique identity.
If you could freeze one moment from your culinary career that sums up why you do this, what would it be? Where were you, what were you cooking, and what did it mean to you?
In my final engineering year, I met a chef at a gym and impulsively asked for a job. He laughed, questioning why an engineering student would want the grueling kitchen life, but I persisted.
After six months, he gave me a chance, assigning tough tasks for Rs.1500 a month. I loved every moment—scrubbing, learning, absorbing. On my last day, he said, “I was tough to test you, but your dedication shows you’ll do something great.”
That moment in a small kitchen affirmed my passion for creating meaningful culinary experiences.
What’s one technique or tool you’re obsessed with right now? How are you using it, and what makes it exciting for you?
I’m fascinated by the katsubako, the Japanese wooden shaver for katsuobushi. We’ve gone beyond fish, creating a banana “bushi” by curing and drying ripe bananas, then shaving them into chewy, smoky, sweet flakes. We’re also exploring pork and mushroom versions. Applying this precise technique to unexpected ingredients is thrilling, blending tradition with innovation for bold, nostalgic flavors.
How do the people or places around you (e.g., your team, local producers, or community) influence what ends up on your plates? Can you share a story about one of them?
India’s diversity shapes our team. Tasting staff meals from their hometowns sparks ideas. A mochi doughnut, inspired by a Northeast Indian team member’s Sel Roti with lauki sabzi, uses mochi rice flour for chewiness and gulab jamun cream for an Indian-Japanese twist. These shared stories and flavors root our dishes in India’s rich tapestry while embracing Japanese precision.
If you could teach our readers one simple technique, flavor combination, or ingredient to try at home, what would it be? How would you guide them to use it?
Don’t chase complexity—embrace restraint. In Japan, I learned to subtract, letting ingredients shine with intention. At home, cook simply, like the comforting meals of loved ones. Focus on a few quality ingredients, avoid over-layering flavors, and cook with care. This approach creates honest, memorable dishes that resonate without overwhelming, celebrating clarity and authenticity.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Manifest your goals. Visualization isn’t just wishing—it shapes your actions subconsciously. Let your dream guide your choices, discipline, and risks. Trust your gut, even when it’s tough.
Chet Sharma is a culinary trailblazer whose journey from the world of science to the heart of fine dining is as inspiring as it is unconventional. With a PhD in physics from Oxford, Chet brings a scientist’s precision and curiosity to his craft, yet his heart beats for the soulful flavors of India.
As the chef-patron of BiBi, London’s awardwinning contemporary Indian restaurant, he has redefined what Indian cuisine can be, blending tradition with innovation to create dishes that are as thought-provoking as they are delicious. Named after his grandmothers, BiBi is more than a restaurant—it’s a celebration of Chet’s heritage and a testament to his belief that food should tell a story. His menus, inspired by childhood memories and family traditions, are a harmonious fusion of India’s vibrant flavors and the finesse of European fine dining. From his early days in prestigious kitchens like The Ledbury and Moor Hall to earning accolades such as GQ Restaurant of the Year 2022 and a top spot in the National Restaurant Awards, Chet’s career is a masterclass in passion, perseverance, and creativity. His ability to connect diners with their emotions through food makes him not just a chef, but a storyteller, inspiring a new generation of culinary enthusiasts to embrace both their roots and their dreams.
GASTRONOMES speaks with Chet Sharma.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
I live in west London near Kew Gardens, where escaped parakeets chirp in the summer mornings, breaking the silence with exotic sounds.
Every day at 6am, I brew an espresso and drink a liter of warm water at my kitchen counter under the skylight. On lazy mornings, I’ll have another coffee while handling emails, sales reports, or market lists. These rituals ground me, setting a calm tone for the creative work at BiBi, where I blend nostalgia and innovation into every dish.
How does your cultural background or the place you’re based shape the way you cook today? Can you share a specific memory or tradition that shows up in your kitchen?
BiBi, named after my grandmothers, reflects their lesson of caring for others through food.
I check in with my team over coffee and breakfast at 10am, discussing service issues or support needs. These catch-ups humanize our work, unlike briefings focused on covers or dietaries. My Indian heritage, shaped by my grandmothers’ kitchens, and drives BiBi’s ethos.
I’ve learned from humble chefs that a team’s strength is key, so I foster collaboration to create progressive Indian dishes that honor tradition and innovation.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
During service at BiBi’s open kitchen, I connect with guests daily. Last night, a couple who booked before their London flight said our food gave them goosebumps, calling it tasty and exciting. This moment, hearing how we enhance a stranger’s day, is why I cook. It reflects my goal to create emotional connections through food, blending nostalgia and innovation to craft memorable experiences.
Can you share your creative process? Walk us through how you came up with it.
My dish ideas start as scribbles like “sweetcorn, prawn” or “yoghurt, passion fruit, caviar”. Often tied to Indian stories, I sketch concepts on a whiteboard, working backwards to refine them. There’s little method to the inspiration, but we add structure to develop dishes for BiBi. This reflects my scientific yet creative approach, crafting innovative Indian dishes with nostalgic roots.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I often connect with niche suppliers like Zak Frost, our truffle supplier from my Ledbury days. He’s honest, opinionated on fine dining—food styles, menus, wines—and well-connected from his music and culinary worlds.
His insights, like a restaurateur’s forum, ground my approach at BiBi, ensuring our innovative dishes stay tied to quality ingredients and the broader culinary landscape.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Eat. Don’t worry about the cost—it’ll pay off. Eating out reminds young chefs why they work in this industry and offers insights into what makes food work. Explore all markets— Chinatown dumplings at 2am, greasy spoon breakfasts, Michelin-starred menus. There’s something to learn everywhere, and great food is a bonus. This matters because it keeps you inspired, connected to the diverse world of food, as I’ve been from academia to BiBi.
Could you suggest a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
There is so much unglamorous, traditional Indian food that I wish I could share with readers. Something like Kadi Chawal—a yoghurt gravy with fried chickpea dumplings and plain white rice. It sounds un-exciting, but to me, that’s what makes it so great. It’s also a very useful way of using up leftover yoghurt that is a little too sour for your morning bowl of granola. It was a fortnightly staple in the Sharma household, as it is in so many Punjabi houses.
Ingredients
1 cup gram flour (besan)
2 cups sour yoghurt
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp mustard seeds
2-3 dried red chilies
10-12 curry leaves
1 tbsp ginger, grated
2 tbsp vegetable oil
Salt to taste
3-4 cups water, adjust for consistency
1 cup cooked basmati rice, for serving
Fresh coriander leaves, garnish
For the Dumplings (Pakoras):
1/2 cup gram flour (besan)
1 small onion, finely chopped
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon baking soda
Salt for seasoning
Water, for the batter
Oil, for deep frying
Method
Prepare the Dumplings: Mix gram flour, onion, red chili powder, turmeric, baking soda, and salt in a bowl. Add water gradually to form a thick batter. Heat oil in a deep pan, drop small spoonfuls of batter, and fry until golden and crisp. Set aside.
Make the Kadi: Whisk yoghurt with gram flour, turmeric, and red chili powder until smooth. Add 3-4 cups water to make a thin mixture. Heat oil in a large pan, add cumin seeds, mustard seeds, dried red chilies, curry leaves, and grated ginger; let them splutter. Pour in the yoghurt mixture, stirring continuously to prevent curdling. Simmer on low heat for 15-20 minutes until thickened, adding salt to taste.
Combine: Add the fried dumplings to the kadi, simmer for 5 minutes to soak up the flavors. Spoon over cooked basmati rice, garnish with coriander leaves, and serve hot.
This dish brings the comforting, nostalgic flavors of my Punjabi childhood, offering readers a taste of simple yet soulful Indian home cooking. Experiment with spices or herbs to make it your own.
PONDICHERRY CHOCOLATE
Amid Bengaluru’s dynamic rhythm, where ancient traditions mingle with modern ambition, Wabi Sabi at The Oberoi shines as a haven of Asian culinary finesse. At its helm, Chef Randy Pielago Cultivo, a global wanderer with over 20 years of mastery, crafts a dining narrative that marries the poetic restraint of Japanese cuisine with the vibrant audacity of Nikkei flavors. From the kitchens of Abu Dhabi, Dubai, Bahrain, and Mauritius, Cultivo has gathered a world of influences, distilling them into a menu that has redefined Bengaluru’s gastronomic landscape since Wabi Sabi’s debut three years ago. His 2024 menu reinvention, introducing Nikkei’s JapanesePeruvian fusion, has cemented his reputation as a trailblazer for adventurous food lovers.
Cultivo’s artistry lies in his reverence for balance—honoring heritage while pushing boundaries. His dishes, from the “Heart of the Sea” sushi roll, weaving eel and crabmeat with a soy glaze, to the “Endless Summer” vegetarian sushi, bright with yuzu kosho, celebrate local fish and produce with meticulous care. Each morning, he roams markets, letting the scent of a fresh herb or the glint of a fish inspire his next creation. In this intimate conversation, we step into the world of a chef whose plates—set against Wabi Sabi’s serene elegance—transform meals into meditations on flavor, culture, and craft.
Describe where you are as you start your day (e.g., your kitchen, a market, your home). What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
Each morning, I wake to a lush view from my Bengaluru balcony, where canopied trees and birdsong create a serene backdrop. Sipping tea in this peaceful setting centers my thoughts, anchoring me for the day ahead. This tranquil ritual fuels my creativity, grounding me before I dive into the vibrant kitchen at Wabi Sabi, where I blend Peruvian and Japanese flavors with local inspiration.
What is a dish or project you’re working on right now that defines your approach to cooking? How did it come to life, and what story are you trying to tell with it?
I’m launching a limited-edition menu, drawing from my travels in Peru and work with specialists abroad. I’ve scoured local markets for seasonal produce like banana stem and jamun extract, while sourcing high-grade Japanese tuna and Karnataka silver fish. This menu tells a story of adventure, merging ceviche, tiradito, and glazed meats with local flavors, inviting diners to explore a dynamic fusion of cuisines.
BEEF AND BONE
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
When a new dish, like one from our menu, is perfected and loved by both team and guests, everything clicks. The journey— experimenting with produce, textures, and techniques, then empowering my team to master it—is as rewarding as the final applause. Sharing skills reflects my belief that a great chef uplifts others, creating moments of joy and connection. What’s one technique or tool you’re obsessed with right now? How are you using it, and what makes it exciting for you?
I’m passionate about using local produce, like fresh coriander, Indian chilies, and jamun extract for sauces and granita pearls in our menu. Creating a ceviche with tropical fruits like litchi and grapefruit is thrilling. These ingredients, paired with local catches, allow me to craft vibrant, sustainable dishes that honor Bengaluru’s bounty while staying true to global precision.
How do the people or places around you influence what ends up on your plates? Can you share a story about one of them?
Local market visits and vendor relationships shape my menu. While international suppliers provide tuna and scallops, local ones offer silver fish for dishes like Saba nigiri. One vendor’s fresh produce inspired a ceviche bursting with Karnataka flavors, blending global and local to delight guests, reflecting the community’s vibrant influence.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Become a chef for the journey, not just the outcome. Stay curious, eager to learn, and share your knowledge. Being a chef means serving delicious food, preserving culinary heritage, supporting farmers, and leading innovation. Remaining grounded yet open to new ideas matters because it fosters meaningful connections and creativity, as I strive to do at Wabi Sabi.
Could you suggest a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
I’d love readers to try Filipino pork sisig, a hearty dish from my childhood with perfect umami flavors. It’s minced pork and chicken liver with shallots, calamansi, chili, and peppers, bursting with comfort.
Ingredients
200g pork belly or shoulder, minced
100g chicken liver, minced
1 large onion, finely chopped
3-2 green chilies, sliced
1 tbsp calamansi juice or lime juice
1 tsp soy sauce
1 tsp ground black pepper
2/1 tsp chili flakes, adjust to taste
2 tbsp vegetable oil
Salt for seasoning
Spring onions, chopped for garnish
Method
Boil pork in salted water for 30 minutes, then grill or pan-fry until crispy. Chop finely. In a hot pan, sauté onion and chilies in oil until soft. Add chicken liver and cook until browned. Add pork, soy sauce, calamansi juice, black pepper, and chili flakes. Stir-fry for 7-5 minutes until flavors meld.
Season with salt, garnish with spring onions, and serve hot with rice or as a standalone dish.
In the heart of Mumbai’s bustling culinary scene, Manuel Olveira crafts dishes that pulse with the soul of Spain, reimagined through a lens of modern flair. From the vibrant streets of Toledo, where his mother Maria’s paella first sparked his passion, to the chic dining rooms of La Loca Maria and La Panthera, Olveira weaves tradition with innovation. His kitchens hum with the rhythm of instinct and precision, transforming heirloom tomatoes and fresh seafood into plates that tell stories of heritage and discovery. A restless creator, he chases the electric moment when flavors align, inviting diners into a world where every bite feels like a journey. As he expands his craft through pop-ups across India, Olveira is not just redefining Spanish and European cuisine—he’s building a bridge between cultures, one unforgettable dish at a time.
GASTRONOMES speaks with Yugal Kishor.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef? My mornings begin with movement—running or cycling through Mumbai’s Pali Hill, where the hum of the city blends with the rustle of trees. The rhythm of my breath and the open air clear my mind, shaking off yesterday’s chaos. Between the adrenaline and silence, ideas for dishes spark. This ritual—physical, grounding—prepares me to create at La Loca Maria, where precision and instinct shape every plate.
How does your cultural background or the place you’re based shape the way you cook today? Can you share a specific memory or tradition that shows up in your kitchen?
My Spanish roots, tied to Toledo’s rich heritage, guide La Loca Maria’s modern Spanish cuisine. A childhood memory of my mother Maria’s paella, simmering with love and bold flavors, lives in our signature dishes. Mumbai’s vibrant energy and local produce inspire me to blend tradition with innovation, creating plates that honor Spain while embracing India’s dynamic ingredients.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
Just before service at La Loca Maria, there’s a moment when the kitchen hums in perfect sync. I taste a dish—say, our Gambas Al Ajillo— checking balance, texture, and warmth. The team plates it with clean precision. That quiet clarity, when every element aligns, is what I chase. It’s instinctive, detail-driven, and reflects my craft: turning ideas into moments that connect with guests.
Can you share a quick sketch, note, or idea from your creative process? Walk us through how you came up with it.
A recent note in my journal reads: “heirlooms, anchovy, manchego.” It started with a farmer’s delivery of vibrant heirloom tomatoes, sparking a memory of Toledo’s bold flavors. I sketched a dish—tomato carpaccio, anchovy emulsion, shaved manchego—balancing acidity, umami, and creaminess. This process, blending spontaneity with discipline, defines how I craft La Loca Maria’s menu.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I’d sit with one of our local farmers, who supplies our heirloom produce. I’d ask about their craft—how soil, season, and care shape each tomato or herb. Their perspective grounds me, reminding me that great food starts outside the kitchen. Their dedication to quality fuels our creativity and ties La Loca Maria to Mumbai’s living ecosystem.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Be patient. Mastery takes time—hours of repetition, tasting, and learning. Early on, it’s tempting to chase fame or shortcuts, but real skill grows through discipline and instinct. This matters because it builds the foundation for a career that’s authentic and lasting, as I’ve learned from Toledo to La Loca Maria and La Panthera.
What’s a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
I’d share Gambas Al Ajillo, a garlicky shrimp dish from my Spanish childhood, bursting with simple, bold flavors.
Ingredients
250g large shrimp, peeled, deveined 4 garlic cloves, thinly sliced
1/2 tsp red chili flakes
1/4 cup olive oil
1 tbsp parsley, chopped
1 tbsp dry white wine
Salt for seasoning
Crusty bread, for serving
Method
Heat olive oil in a pan over medium heat. Add garlic and chili flakes; sauté until golden, about 1 minute. Add shrimp, season with salt, and cook 2-3 minutes until pink. Splash in white wine; stir 30 seconds. Finish with parsley. Serve hot with crusty bread to soak up the garlicky oil.
Vikesh Singh’s culinary journey is a testament to passion, precision, and an unwavering commitment to flavor. A chef who cooks from the heart, Vikesh has spent over 18 years honing his craft. His path began in the storied kitchens of Taj Hari Mahal in Jodhpur and The Oberoi Amarvilas in Agra. He later took his talents to the global stage at Dubai’s Madinat Jumeirah and Address Dubai Marina, where he now oversees culinary operations.
His menus are a delicate dance of nostalgia and modernity, transforming the finest seasonal ingredients into dishes that feel like home, yet surprise with contemporary flair. For Vikesh, every plate is a labor of love, crafted to reflect the mood of the guest and the essence of the moment.
Born amidst the farmlands of India, Vikesh’s earliest food memories are vivid and joyful— plucking ripe mangoes from trees, the village alive with children wielding bamboo sticks to claim the season’s sweetest treasures. These formative moments instilled a deep respect for fresh, seasonal produce, a principle that anchors his culinary philosophy today. “Everything starts with taste,” he says, emphasizing simplicity and authenticity. At JW Marriott Hotel Marina, where he currently leads, Vikesh lets the natural flavors of ingredients shine, creating dishes that are both pure and unforgettable.
Vikesh’s career has been shaped by some of the world’s finest kitchens, including a transformative stint at Le Gavroche under Michel Roux Jr. There, he absorbed the art of balancing creative brilliance with technical precision, learning that freshness and quality are non-negotiable. “Working with Albert and Michel Roux taught me standards and techniques that will stay with me forever,” he reflects. Yet, while their philosophies inspire him, Vikesh has carved his own path, blending their classical influence with a modern, health-conscious approach. His menus prioritize nutrition and sustainability, using seasonal ingredients to create dishes that are as wholesome as they are flavorful. “I avoid overwhelming dishes with excess fats,” he explains, ensuring a harmonious balance on every plate.
“The complexity and depth of Indian food is unmatched.”
Indian cuisine, with its rich diversity and depth, holds a special place in Vikesh’s heart. He celebrates its inclusivity, noting how it caters to vegetarian, vegan, and health-conscious diners with ease. From the aromatic biryanis of Hyderabad to the vibrant curries of Goa and North India, he sees each dish as a story, carrying the essence of its origin. The global rise of Indian cuisine, fueled by influencers like Jake Dryan and Eitan Bernath, has only amplified its appeal, with ancient techniques like fermentation and smoking adding new dimensions to his creations. “The complexity and depth of Indian food are unmatched,” he says, proud of its growing embrace worldwide. Vikesh’s obsession with ingredients is rooted in a reverence for tradition and a nod to the past. He champions “old” ingredients—timetested, nutrient-rich staples like grass-fed cow butter, which he prizes for its rich flavor and health benefits. “Butter brings comfort and magic to every dish,” he says, citing its antimicrobial properties and nutritional value. Yet, he remains cautious about trends like halophytes, wary of their high sodium content. Sustainability is equally central to his ethos. At Address Dubai Marina, he prioritizes locally sourced produce and sustainably raised meats, alongside a variety of meatfree options to cater to diverse diets.
For Vikesh, quality produce is the cornerstone of exceptional cuisine. “Fresh ingredients and good hygiene habits are key to serving great food,” he asserts, noting that consistency in quality builds trust and loyalty among guests. His greatest influence in the kitchen is nature itself—understanding the cycles of seasonality, the maturity of ingredients, and their flavor profiles. “The best dishes are often the simplest,” he says, letting ingredients at their peak speak for themselves.
What keeps Vikesh motivated is his relentless drive to improve. “Food is so tangible,” he says, thriving on the daily challenge of growth and the hands-on leadership of his team. His advice to young chefs is grounded in grit and patience: “Put your head down and work hard. Success doesn’t come quickly—it takes time to master the craft.” For Vikesh, cooking is more than a profession; it’s a lifelong quest for knowledge, creativity, and connection, rooted in the flavors of his childhood and elevated by a global perspective. With every dish, he invites diners to experience the harmony of tradition and innovation, served with a side of soul.
Abhishek Thakur, head chef at the One Hat Harvest Restaurant in The Marlborough boutique hotel, Marlborough, New Zealand, is a culinary storyteller whose journey weaves together passion and global influences. Born in New Delhi and raised in the Himalayas of Himachal Pradesh, Thakur graduated from AIHM Chandigarh in hotel management before launching his career at The Oberoi Udaivilas, a world-class resort. His path led to Taj Dubai, where he excelled in awardwinning venues like Eloquent Elephant and Bombay Brasserie. With 12 years of diverse experience, Thakur now embraces New Zealand’s culinary landscape, fusing local ingredients with international flair to create dishes that resonate deeply with diners.
GASTRONOMES speaks with Abhishek Thakur.
Thakur believes balance on a plate comes from simplicity and connection. “I keep flavors straightforward, reflecting the region’s essence to forge personal bonds with diners,” he says. Using local produce and drawing on his multicultural expertise, he creates dishes that unite community and culture. Harvest’s farm-to-table approach allows him to incorporate fresh, garden-grown ingredients, ensuring each dish tells a story rooted in place and heritage.
Indian cuisine has gained global acclaim, moving beyond butter chicken to showcase regional richness. Yet, Thakur notes that in New Zealand, especially outside urban centers, many still equate Indian food with dishes like tikka masala. “There’s limited awareness of India’s vast culinary range,” he observes. His mission is to introduce authentic flavors, blending them with local ingredients like kumara and paua to captivate diners. “I want people to explore the depth of Indian cuisine,” he says, creating accessible yet innovative dishes.
Thakur’s time in elite kitchens has shaped his culinary identity. Starting as a commis chef at Oberoi Udaivilas, he became a chef tournant, mastering multiple stations. “It showed me that culinary knowledge is boundless,” he reflects. Mentored by Chef Nigel Lobo, he ventured to Taj Dubai, working under Michelinstarred Chef Jitin Joshi at Eloquent Elephant, Treehouse, and Bombay Brasserie. There, with Chef Ajay Negi, he refined his plating skills, learning to elevate Indian cuisine in an open kitchen. Assisting Joshi at Expo 2024 exposed him to global culinary philosophies, enriching his perspective.
At Harvest, collaborating with Angela Dillon and using a Mibrasa oven has deepened his commitment to farm-to-table cooking. “Transforming garden-fresh ingredients is a chef’s privilege,” he says. These experiences have sharpened his focus on vibrant, visually appealing flavors.
Thakur’s culinary philosophy emphasizes blending local culture with global influences. “Understanding your community is essential,” he explains. By combining local flavors with international elements, he crafts dishes that feel both familiar and fresh. Harvest’s garden inspires seasonal creations, while his global background adds nuance. “I draw inspiration from simple, exquisite dishes that connect through familiar flavors,” he says. When creating a new dish, Thakur considers seasonal produce and cultural narratives to enhance the dining experience.
Thakur is enthralled by New Zealand’s native ingredients, including kawa kawa, manuka, horopito, and seafood like paua and blue cod. “They elevate dishes to new levels,” he says. Heirloom tomatoes and mint/coriander are go-to ingredients for their fresh, balancing qualities. Game meats like venison and tahr remain challenging due to their gamey notes. “I’m still working to harmonize those flavors,” he admits. He views parsley as overrated, used mainly for color. “Its neutral flavor gets lost among stronger ingredients,” he notes.
Thakur relishes combining sous vide with Mibrasa cooking, a technique introduced by Chef Wieland Matzig. “Sous vide locks in flavors at precise temperatures, and the Mibrasa’s fiery ‘ahi’ or ‘agni’ adds smoky depth,” he explains. This blend of control and primal char creates bold, guest-favorite flavors.
VENISON WITH DATES AND PUMPKIN
While produce and technique matter, Thakur values creativity most. “It pushes you to think beyond conventions, blending global flavors uniquely,” he says. Techniques evolve, but creativity keeps a chef innovative, crafting experiences that leave lasting impressions.
Team
Thakur finds inspiration in his team’s dedication and the sight of empty plates. “A happy team delivering exceptional dishes drives me to excel,” he says. Empty plates signal satisfied guests, filling him with pride. “Those moments fuel my passion,” he adds.
Thakur’s motivation stems from discovery. “Daily new experiences remind me how much there is to learn,” he says. This thirst for knowledge keeps him innovative and engaged, ensuring his cuisine evolves.
Nostalgic
Thakur’s earliest memory is of bhalla papdi chaat from a street vendor, its sweet-spicysour burst unforgettable. His mother’s baingan ka bharta, with roasted aubergine, peas, and spices, evokes tearful nostalgia. “It’s the first meal I have at home,” he says.
Guidance for New Chefs
Thakur advises aspiring chefs to master fundamentals and explore global cuisines. “Spend years building a strong foundation with patience,” he says. “The culinary craft matures like fine wine, growing richer over time.”
Abhishek Thakur’s journey reflects passion, creativity, and cultural fusion. From Himalayan roots to Marlborough’s vineyards, he crafts dishes that unite communities and celebrate heritage. Inspired by his team, guests, and an unending quest for knowledge, Thakur’s cuisine transcends food, creating shared moments that linger.
Kamal Sen is a masterful chef, weaving a vibrant symphony of Bengali and Punjabi flavors that echo heritage and innovation. From his dynamic kitchen at Kiyan in The Roseate New Delhi, Sen channels memories of Tulkarm, Palestine, where vibrant spices and family traditions shaped his love for cooking. His dishes— think mustard-laced Hilsa fish paired with hearty Punjabi naan—blend delicate Bengali nuances with robust North Indian flair, creating a mosaic of taste that bridges cultures. With an unwavering commitment to authenticity and a flair for bold experimentation, Sen transforms fresh herbs, fiery chilies, and aromatic spices into edible stories of his roots. In this captivating Q&A, he opens the doors to his culinary world, revealing the sights, smells, and traditions that fuel his passion, inviting readers to savor the soul of Indian cuisine through his vibrant, heartfelt creations.
Describe where you are as you start your day. What sights, sounds, or smells stand out, and how do they connect to your work as a chef?
My day begins in the heart of my kitchen at Kiyan at The Roseate New Delhi, a sanctuary of creativity bathed in early morning light. The stainless steel countertops gleam softly, adorned with vibrant produce—crisp green herbs, ripe tomatoes, and fiery red chilies. Jars of spices, their labels faded from use, hint at the flavors to come.
The gentle hum of the refrigerator blends with the clinking of pots and the faint sizzle of oil warming in a pan, while distant traffic underscores the waking world outside. As I chop herbs, their fresh aroma mingles with the earthy scent of cumin, coriander, and brewing coffee, grounding me.
These sights, sounds, and smells spark inspiration, connecting me to my childhood love for cooking and fueling my passion to create dishes that tell stories of flavor and heritage.
How does your cultural background or the place you’re based shape the way you cook today? Can you share a specific memory or tradition that shows up in your kitchen?
My Bengali and Punjabi roots deeply shape my cooking, blending delicate, fresh flavors with hearty, robust ones. Bengali cuisine, with its focus on fish, lentils, and subtle spices, meets Punjabi’s rich curries and tandoori breads, creating a vibrant culinary tapestry.
One specific memory that stands out is the preparation of Bengali Shorshe Ilish (Hilsa fish in mustard sauce) during the monsoon season, paired with Punjabi Makki di Roti (corn
flatbread) and Sarson da Saag (mustard greens). This meal was a family tradition that brought everyone together, especially during the rainy days when the aroma of cooking filled the house. My grandmother marinated the fish with care, while my mother stirred the saag, their laughter filling the kitchen as spices sizzled.
This tradition lives in my fusion dishes at Kiyan, like mustard-infused curries with naan or Fish Tikka with Bengali Chutney. These creations honor my heritage, uniting people through food’s communal power, just as my family did, and reflect my commitment to sharing culture through flavor.
Describe a specific moment in your day when everything clicks—maybe it’s tasting a dish, plating something perfectly, or teaching a technique. What makes that moment special, and how does it reflect who you are as a chef?
One evening, plating a Bengali Prawn Malai Curry with Punjabi Jeera Rice for a special dinner felt like everything clicked. After simmering prawns in a creamy, mustardinfused coconut sauce, I arranged vibrant yellow rice on the plate, letting the curry cascade gently over it. A sprinkle of cilantro and red chili added a pop of color.
Stepping back, the dish’s harmony—colors, textures, aromas—felt perfect. This moment was special because it captured my journey: blending Bengali and Punjabi roots with creative flair.
It reflected my commitment to storytelling through food, evoking memories of family and heritage. As a chef, I aim to create dishes that are delicious, visually stunning, and culturally meaningful, connecting diners to my story and the universal language of food.
Can you share a quick sketch, note, or idea from your creative process? Walk us through how you came up with it.
I’m exploring a Thai Red Curry with Idli, a South Indian-Thai fusion. The idea sparked while eating leftover idlis, their porous texture perfect for absorbing bold flavors. I imagined pairing them with a vibrant Thai red curry, tempered with Indian mustard seeds and curry leaves for a cultural bridge. The process involves steaming mini idlis, some pan-fried in coconut oil for crispness, and simmering a curry with garlic, lemongrass, red chilies, galangal, coconut milk, and a hint of roasted cumin. Plating features idlis beside a shallow bowl of curry, garnished with fried curry leaves, crushed peanuts, and lime zest for texture and brightness. This dish excites me for its playful dialogue between cuisines, contrasting textures, and versatility as an appetizer or main, reflecting my love for innovative, story-driven cooking.
Who’s someone in your world—maybe a farmer, a sous-chef, or a mentor—you’d love to sit down with and talk about food? What would you discuss, and why does their perspective matter to you?
I’d love to sit with Chef Girish, a mentor whose guidance shapes young chefs. We’d discuss his innovative approaches to Indian baking, blending local ingredients with global techniques, and his philosophy on kitchen leadership and mentorship. His emphasis on nurturing talent inspires me, and I’d explore how he motivates aspiring chefs.
We’d also talk about sustainability—his views on responsible sourcing could deepen my commitment to eco-conscious cooking. As an adjunct professor, his insights on evolving culinary education would be invaluable.
Chef Girish’s perspective matters because his blend of tradition, innovation, and mentorship shapes a sustainable, diverse culinary future. His understanding of Indian cuisine’s global impact aligns with my goal to celebrate cultural diversity through food, fostering creativity and connection in the kitchen.
If you could share one piece of advice with a young chef starting out, inspired by your own journey, what would it be? Why does it matter?
Embrace learning and experimentation, a culture I foster at Roseate kitchens. The culinary journey is about discovering your voice through mistakes, feedback, and innovation. Early on, I learned that trying bold flavor pairings built my confidence and deepened my understanding of ingredients. This mindset matters because it drives creativity, allowing you to craft unique dishes that reflect your passion.
Experimentation reveals new techniques and cuisines, helping you find your niche. It builds resilience in the fast-paced kitchen world and empowers you to tell stories through food. By staying curious and open, young chefs can create memorable experiences, connect with diners, and contribute to a vibrant culinary landscape, just as I strive to do with every dish.
Could you suggest a dish or flavor from your childhood or culture that you’d love for readers to experience? How could they recreate a version of it themselves?
I’d love readers to try Chole Bhature, a North Indian comfort dish of spicy chickpeas and fluffy fried bread, evoking memories of festive family gatherings. Its hearty flavors and textures make it a perfect introduction to North India’s culinary joy.
Ingredients for Chole (Chickpeas)
1 cup dried chickpeas or 2 cups canned chickpeas
1 large onion, finely chopped
2 tomatoes, purée
2-1 green chilies, slit
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp red chili powder
2/1 tsp turmeric powder
Salt for seasoning
2 tbsp oil
Fresh coriander leaves, garnish
Lemon wedges, for serving
Ingredients for Bhature
2 cups all-purpose flour
2/1 cup yogurt
2/1 tsp baking powder
2/1 tsp salt
Water, as required
Oil, for deep frying
Method
Prepare the Chole: Soak dried chickpeas overnight, then pressure-cook with water and a pinch of salt for 4-3 whistles until tender (skip if using canned). In a pan, heat oil, add cumin seeds, and let them splutter. Sauté onions until golden, then add ginger-garlic paste and chilies. Stir in tomato puree, turmeric, coriander, cumin, red chili powder, and salt; cook until oil separates. Add chickpeas with some cooking liquid, simmer 15-10 minutes, and finish with garam masala and coriander.
Prepare the Bhature: Mix flour, yogurt, baking powder, and salt; add water to form a soft dough. Knead, rest for 30 minutes, then roll into -6inch circles. Deep-fry in hot oil until puffed and golden. Serve with lemon wedges.
This dish’s hearty flavors and textures evoke festive family gatherings, inviting readers to experience North India’s culinary joy and experiment with spices for a personal touch.
FAD PUBLISHING
NEW YORK, U.S.A.