India’s culinary landscape is evolving from traditional dining to immersive experiences that engage all the senses, fueled by urbanisation and the spending power of experience-hungry youth. Diners there crave regional delicacies, micro-cuisine journeys, and interactive environments.
Dhvani Doshi is a chef, storyteller, and curator of The Pasta Project supper club, blending Swiss, Danish, and Belgian finesse with Kenyan, Malaysian, and Indian traditions. With a master’s in international culinary business and sustainable gastronomy expertise, her journey spans a Michelin-starred kitchen in Belgium to preserving Indian recipes. Doshi's global upbringing inspires resourcefulness, as seen in her sustainable approach to Gujarati cuisine. Beyond cooking, she explores cultures to showcase food's transformative power, preserving traditions, empowering communities, and celebrating diversity.
Nishank is a culinary aficionado and runs the Mumbai-based cloud kitchen Masala Mingle. It was born out of the belief that sometimes only the comfort and familiarity of desi food will do. They serve carefully reimagined, healthier versions of Indian food from their range of kebabs, curries, and biryanis that offer a sense of indulgence. Known for their streamlined menu featuring a mix of comfort classics and trendy culinary delights, they partner with popular food delivery platforms to deliver at-home dining to their customers.
Pari Bajoria is a trend forecaster, cultural strategist, editor, and writer, with a background in fashion and lifestyle. She uses her skills to analyse global markets and tap into human behaviour through cultural research and is passionate about helping businesses stay ahead of the curve by analysing key trends and translating them into actionable insights. She believes that understanding cultural forces and using trends to foster positive changes is of utmost importance.
