Vishesh Jawarani: From Michelin kitchens abroad to a slower table in Goa
Chef Vishesh Jawarani’s path into the kitchen wasn’t mapped out early. It emerged through experimentation, setbacks, and a gradual sharpening of purpose. What defines him today is not just where he trained, but how deliberately he has stitched together his experiences...
The outsider’s lens: Anand Morwani reimagining Japanese cuisine in Mumbai
Anand Morwani’s relationship with food has never been confined to one geography or tradition. It has evolved through movement between family homes in India where meals were generous and meaningful, European institutions that emphasised discipline and precision, and...
Chef Anuj Sarkar: From home-cooked beginnings to haute cuisine
Growing up in Lucknow, young Anuj Sarkar often found himself in the kitchen, helping his mother, who ran a busy beauty parlour. The youngest of three brothers, he cooked to ease her load, and discovered a lifelong calling. “Asian cooking demands knowledge of...