(May 16, 2026) With over a decade of experience, Harsh Shodhan has built a culinary practice that goes far beyond food. His work focuses on menu curation, presentation, service flow, and overall F&B design, creating dining experiences that are both highly personalised and large in scale.
From curating destination weddings and luxury events across India and internationally to designing experiences for India’s elite including the Ambanis and Adanis as well as celebrities like Sunny Leone, Karishma Tanna, and Neha Dhupia, Shodhan’s work reflects how luxury catering is evolving today. Through formats such as grazing tables, immersive chef’s tables, and elevated Indian concepts like The Chaatwalas, the chef and co-founder of The Gourmet Kitchen & Studio is helping redefine what modern experiential dining looks like.
He has built a culinary studio rooted in storytelling as diners today seek engagement as much as flavour, and approach food as an immersive experience rather than simply a meal.
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From commerce and IT to culinary entrepreneurship
Shodhan studied commerce and went straight into his family’s business, eventually starting an IT company that he ran until 2008. When the American housing finance crash hit, they had to shut it down, which, in hindsight, became a defining turning point in his journey.
“During a short sabbatical that followed, I was approached to create food content for YouTube. I started filming simple, home-style recipe videos, and naturally, I would send the food I cooked to friends and family. Their reactions were immediate and consistent; everyone kept asking for more. That’s when it really clicked for me. What began as content slowly turned into something far more personal — a calling,” he reminisces in a chat with The Global Indian.
He launched Gourmet Kitchen as a home-based takeaway, driven purely by instinct rather than a structured plan, and that raw, organic beginning continues to shape the brand even today.
Building gourmet vegetarian dining with intent
The Gourmet Kitchen & Studio began with a sense of frustration. Vegetarian food, especially when adapted into Western and Asian formats, often felt like an afterthought — predictable, repetitive, and lacking imagination or depth.
“I wanted to change that perception. The idea was to make vegetarian food feel indulgent, refined, and exciting, something that could stand confidently as gourmet in its own right. At the same time, I noticed a clear gap in the catering space. There were large-scale caterers on one end and basic home setups on the other, but very little that catered to intimate, well-designed gatherings at home,” he explains.
The Gourmet Kitchen & Studio was built to bridge that gap — a brand that brings together flavour, aesthetics, and professionalism to create elevated, restaurant-quality experiences within personal, intimate spaces.
Creating experiences, not just meals
For Shodhan, the focus has always been on making the experience immersive rather than instructional. At the studio, they created formats where people could engage with food in a hands-on way — cooking, tasting, and eventually sitting down to enjoy what they had created.
“It never felt like a class; it felt like a shared experience. Our chef’s tables followed a similar philosophy. Each course carried a narrative, building anticipation and a deeper connection with the food. Even today, that approach remains at the core. Whether it’s an intimate dinner or a large-format event, the focus is on creating meaningful moments around food because people today don’t just want to eat, they want to engage and be part of the experience,” he says.
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The rise of the curious Indian diner
Today’s Indian diner is doing both — being interested in learning about food and consuming it as an experience — and is doing it with far more intent than before. With increased exposure through global travel and regional exploration, diners are far more informed and curious.
“They’re not just eating; they’re asking questions, noticing ingredients, and trying to understand techniques and origins. There’s also a growing interest in lesser-explored cuisines from Assamese to Peruvian, which is expanding both palate and perspective,” he says.
At the same time, the experience itself plays a huge role. People are looking for storytelling, atmosphere, and a sense of occasion. “It’s no longer about choosing between learning and indulgence; the modern diner expects a seamless blend of both,” he adds.
Designing menus for diverse palates
Shodhan approaches menu creation by focusing on creating balance without dilution. “Every table typically has a mix of diners, so the menu needs to speak to everyone. I stay true to my palate and build menus that feel authentic but are also layered in their approach. There are always dishes that offer complexity and nuance for those who are looking for depth, alongside dishes that are comforting, familiar, and immediately enjoyable. The idea is to create a cohesive experience where no one feels left out, and every guest finds something to connect with,” he explains.
A key challenge has been building a culinary studio brand rather than a traditional restaurant. Unlike a restaurant, where consistency drives the model, his work is highly dynamic.
“Every day brings a new menu, a new venue, a new team, and a completely new set of expectations. It demands a high level of flexibility, precision, and quick thinking at all times. At the same time, that’s also what makes it rewarding. It allows for continuous creativity. I’m not repeating dishes; I’m constantly creating and designing experiences from scratch, which keeps the process exciting and evolving,” he says.
Why experiential dining needs authenticity
With experiential dining becoming a trend, Shodhan believes authenticity is what separates meaningful concepts from gimmicks.
“I enjoy creating visually engaging and memorable experiences, but never at the cost of flavour or authenticity. The dish itself must stand strong on its own. Everything else — presentation, styling, or even theatrics — is meant to enhance the experience, not distract from it. Authenticity comes from respecting the ingredient and the cuisine. When that foundation is strong, the overall experience feels honest and not forced,” he says.
Redefining luxury through simplicity
Ask him what his dream culinary experience would look like, and the answer reflects his larger philosophy around food.
“It would be a focused, flavour-driven experience. Each dish would highlight a single hero ingredient, treated with care, precision, and intention. There would be no distractions or unnecessary elements — just clean, bold execution. The setting would be intimate, with deliberate pacing that allows guests to fully engage with each course. For me, true luxury lies in clarity, knowing exactly what you want to express on a plate and delivering it with confidence and precision,” he avers.
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Growing the brand without losing identity
Shodhan’s future plans are centred on expansion, but with clarity and intent.
“I want to expand into new formats, explore collaborations, and push creative boundaries while staying true to my palate and overall philosophy. There are several exciting ideas in the pipeline — new experiences, partnerships, and directions for the brand. The goal is simple: to evolve without losing identity. The future is bright, and this is just the beginning,” he concludes.
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