Tag Archives: soul on a plate

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Rooted in the Earth, Served on a Plate !!!

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When the World’s 23rd Best Restaurant, Latin America’s 6th Best, the recipient of the 2025 American Express One to Watch Award, and a restaurant ranked #68 on Asia’s 50 Best come together, it is not just a dinner, it becomes a moment. An evening that leaves you truly spellbound.

Chef Rodolfo, Chef Johnson, and their incredible teams came together to showcase what it truly means to stay rooted. As the world moves forward at a relentless pace, they gently remind us that progress does not mean forgetting where we come from. Nature continues to give us,quietly, generously, just like a mother does. Mother Nature offers abundance through ingredients that are native, seasonal, and deeply connected to who we are. All we need to do is slow down, look around, and treat these ingredients with respect, to nourish not just our bodies, but our souls and minds.

If there is one profound takeaway from this dinner, it is a reaffirmation of purpose. To continue doing what we do, to preserve recipes, honour ingredients, and work closely with what each season offers. To rediscover ingredients that may once have been overlooked or undervalued, yet hold immense power in shaping our health, culture, and identity.

Chef Rodolfo spoke with such deep passion about the produce of Chile, ingredients that were once dismissed, forgotten, or taken for granted. Through his relentless commitment, he has not only revived these ingredients but has also carried them onto the global stage, helping position Chile as a powerful food destination. Listening to him speak was a reminder of how one chef’s belief can change the way a country eats and is seen.

Chef Johnson, on the other hand, creates his quiet magic using produce largely grown and cultivated at Farmlore. His plates reflect elegance, restraint, and finesse, allowing the ingredient to lead, never overpowering its natural story.

One of the most moving highlights of the evening was learning that Team Boragó travelled with nearly 120 kilos of luggage, filled with produce, cookery and even cutlery. Such extraordinary attention to detail speaks volumes about their respect for food, process, and experience.

This dining experience was far more than a meal. It was a spectacular celebration of ingredients and a powerful reminder to love and respect everything edible around us. I see these chefs as quiet warriors, fighting through food to preserve biodiversity, heritage, and authenticity.

To Kaushik and Swati, thank you for being the most gracious and thoughtful hosts.

Udiksh, thank you for pairing the evening with beautiful wines and serving them with that ever-infectious smile.

Avinash and the entire Farmlore team, thank you for your warm, heartfelt hospitality.

Chef Rodolfo and Chef Johnson, my deepest respect for what you do. We need more chefs like you. Your passion for every single ingredient was impossible to miss. I truly hope you continue to discover, revive, and work with many more local ingredients across the world.

And to Chef Chris Howard and Chef Benja Correa, thank you.

This evening will stay with me for a very long time.

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For the first time in my life, a meal left me numb.

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Creating Magic

I tried so hard to put my Gaggan experience into words… but my fingers refused to move. How do you describe something that goes beyond food?

Was it the flavours? Was it the music? The energy in the room? The team that moved like one heartbeat?Or was it the magician himself, the biggest showman the culinary world has ever seen?

Those three hours were pure theatre. A jaw-dropping, mind-bending, heart-thumping journey.

If you truly want to experience Gaggan, you must go to Bangkok. Only then can you feel the warmth, the madness, the passion that his entire team pours into every moment. It’s rare to see a brigade so perfectly in sync with a chef’s vision.

The wine pairings were exceptional  and Vladimir guiding us through each pour was like icing on an already unforgettable cake.

As Gaggan calls it, “cooksicle” and “curry okay”, I feel blessed, humbled and privileged to have seen him perform right in front of my eyes.

This is not just Indian, not just Japanese, not just Thai.

It is Gaggan. A category of its own!!!

With the GOAT
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Showcasing the Indigenous Rice, Curries and Food history of Thailand at Wana Yook!

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I am in a dilemma about where to begin, should I talk about Chef Chalee Kader or Wana Yook? Because one simply does not make sense without the other. His food, the space, the philosophy, everything is intertwined. And that is the magic. Chef Chalee is not just cooking, he is redefining conversations around food in Thailand. Whether it is his Isaan-inspired cuisine, his commitment to nose-to-tail (or as he says, “brain to balls”) utilisation, his focus on sustainability or the way he elevates something as humble and comforting as rice and curry, the man is driving serious change in the culinary scene.

Wana Yook itself is a story. Set inside an old restored house wrapped in lush greenery, it almost feels like stepping into a miniature Amazon forest in the heart of Bangkok. For me, when it comes to experiential dining, every detail matters, the ambiance, the energy, the emotion of the space. Wana Yook gets all of it right.

We were welcomed warmly with champagne at the bar before heading to my favourite space in any restaurant, the kitchen. From that moment on, the meal unfolded like a beautifully crafted narrative. Every course had a story, a regional memory, or an ingredient with deep cultural roots.

From the ceviche to the wagyu, the broth, the fermented eggs, the fried gourami, the softshell crabs, the Shima Aji, the crab dumpling, and of course the iconic Khao & Kaeng, the experience was layered, emotional, and filled with nuance. The table full of curries and accompaniments towards the end is such a heartfelt nod to how families in Thailand eat, abundance, comfort and warmth.

We ended on a sweet note with Kanom, but also with the lingering memories of wine pairings, sato, and food stories that stay with you long after the meal is over.

What struck me throughout was not just the deliciousness of each dish, but the intention behind it. Chef Chalee isn’t just serving food, he’s preserving traditions, reimagining classics, championing sustainability and honouring ingredients in a way that feels deeply personal yet universally meaningful.

Wana Yook is a journey through Thailand’s culinary soul, guided by a chef who is doing far more than cooking, he is storytelling, preserving and pushing boundaries, all at once.

A perfect dinner isn’t just on the plate,  it is in the laughter, the stories and the food buddies who make every bite warmer.

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A Love Letter From India To Japan 🥢

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My question to Chef Adwait was, “What really runs in your mind when you create this kind of food?”
He looked at me blankly, and that’s when I realised, creation is something that comes naturally to some people, like him.

Chef Adwait has taken elements from both Indian and Japanese ingredients and techniques to create these unique dishes for our palate.

We began with Nimbu Kombu Paani, which I would call a welcome drink that was eaten rather than sipped. Made with Kagzi Nimbu from southern India and kombu (a type of seaweed with a subtle umami flavours), it set the tone beautifully.

Khasi Chicken Horenso, black sesame Khasi chicken with Japanese spinach (Horenso)  was topped with chicken feet fat. The nutty flavour of Black sesame blended perfectly with the chicken and spinach.

Ganne ka Ras, Sencha Somen. I could never have imagined having noodles (somen) with ganne ka ras (sugarcane juice). The scallop perfectly complemented the entire composition and it was a smooth summer slurp.

Aam Papad Tuna, never in my wildest dreams would I have thought of sushi wrapped in aam papad! Only Chef Adwait could pull that off so brilliantly. I loved how the roll melted in the mouth,  the tuna and mango slow-danced together in perfect harmony.

Now to a dish that’s very close to my heart and DNA,  Mangalore Buns, Filter Coffee Butter, and Banana Bonito. I need to share this experience with my family back home in Mangalore. Adding filter coffee butter to this dish was like a Mangalorean living in Chennai, a mix of nostalgia and comfort. This was my absolute favourite dish of the entire meal and I know it’s not easy to achieve that perfect Mangalore bun texture.

Corn Raab Soba with Naga Smoked Pork, corn raab, also known as makai ka raab from Rajasthan, was served with Naga smoked pork on a bed of soba noodles, finished with a drizzle of nolen gur from West Bengal. So many flavours came together to create this heartwarming dish.

Aslam-san, Chef Adwait’s take on Aslam Butter Chicken, gives a Japanese twist to a Delhi favourite, paying homage to the city that loves this dish.

And then came the Sel Roti x Mochi Donut — a small, unassuming dessert that ended up being our favourite. We thought we were done with sweets, but before we knew it, we couldn’t stop eating. Every bite screamed, “I want more,” and we polished it off in no time!

This is what happens when you dine with an open mind and heart.

We sipped on some incredible in-house kombucha between courses,  since we skipped cocktails and I’m glad we did. The jasmine, green tea and chamomile flavours were refreshing; my personal favourite was the chamomile, while the others leaned towards jasmine.

INJA is a place to experience unimaginable Indian and Japanese flavours, a space where Chef Adwait’s creativity goes beyond imagination.

Special mention to the warmest hospitality by Panchali.

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The number one Gaggan Anand!!!

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Gaggan, Asia’s No. 1 restaurant, and INJA, the Indian-Japanese fusion restaurant in Delhi, created culinary magic for the lucky 60 who managed to get a seat for this very unique pop-up. The unapologetic Gaggan and the coy Adwait showcased their food beautifully.

A big shout-out to Panchali, who was the warmest host, this pop-up would have been incomplete without her hospitality.

Cocktails by INJA were a conversation starter, and then it was the food that did all the talking, each dish created while keeping the Indian flavours intact.

The yogurt explosion had a burst of flavours as it went from our palm to our mouth. I really enjoyed the fact that I could use my hands to enjoy my food I am a big believer that your hands add flavour to the food.

Yoghurt Explosion 💥

Frankly, I was very apprehensive about the Charcoal 65 since I live in the city that invented the Chicken 65, but OMG, this one was even better than the original in terms of flavours! The Paturi was another favourite of mine, with minimal spices, the fresh fish and cooking techniques elevated the flavours beautifully. The claypot rice was, for me, the perfect finish to the main course, I loved the subtle flavours and the socarrat, and if I were at home, I would have scraped it out till the claypot cried!

charcol 65
Paturi
Claypot Rice

And like every meal that ends on a sweet note, this one did too. Between the mochi and the monaka, I personally liked the mochi  and the finish was truly Gaggan style: “lick it up,” and we all did!

Monaka
Gulkand Mochi
Lick It Up!
Food bonds hearts ❣️
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What happens when you have fire in your belly???

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Naar( fire) is created!!!

When I saw jars of ingredients brined and preserved with handwritten labels, I was convinced that I was at a place that uses ingredients available in and around their ecosystem to feed their guests.

Naar, a restaurant on the hills that creates dishes using Himalayan ingredients, is a game changer in the restaurant space. Be it a cocktail or a bar bite at the living room or the meal at the dining space, they all have that special ingredient that has a story,  a story about where the ingredients were sourced, what the significance of that ingredient is and how it was used. Quite a few ingredients on our plate and in our glass were sourced from a nearby place and how do I know it? Because every time the curious me asked Chef Kamlesh, “What is this leaf?” he would tell me about the leaf and point his finger to the greenery around the restaurant and tell me it came from there, he even walked there and got it for us.

The menu at Naar changes according to the season because some ingredients are seasonal, and when the food is focused on ingredients, it has to be seasonal.

I am an advocate of eating local and what I was thinking is the fact that we buy expensive caviar when we have a beautiful variety available in our own country. One of the dishes we had at Naar was trout roe/eggs/caviar served on banana custard with a dash of banana honey. This was my most favourite dish, and Naar is at the trout belt of India, they have made the best of this ingredient. While the fish was used to make the dirty toast, the roe was used to blow my mind. The dirty toast had our very own sourdough bread,  the Ladakhi khambir bread made using bansi wheat.

Can we Indians use trout roe over caviar? I will leave this as food for thought for people in the industry.

Another highlight ingredient for me was the cactus. I remember seeing these cacti in Goa as a child who wandered through the then quiet parts of South Goa. I would have not thought in my wildest dreams that I would have a broth made of cactus. I know, I know,  Mexican’s use it extensively, but in India, I had it for the first time.

Every dish at Naar has a story about its ingredients and everyone at Naar narrates the story beautifully, because they know,  since they work with each ingredient with love and passion, with an intention of giving the best to their guests.

How would I like to rate my experience at Naar? Well, a few things that matter to me and the way I look at food and experience: first, of course, the ingredients, the way the ingredients are loved, nurtured and harvested (this is not easy according to me), since in the hills there is a new discovery every once in a while.

The way the menu is curated, keeping the ingredients as the hero, and how a guest feels about it, whether it’s a dish or a cocktail.

The place/location,  this one is an absolute winner and couldn’t get better. We started at the living room that served us drinks and little somethings made with love and cuteness.

We moved to the dining room for our main course,  it felt like my maternal home where we would sit around the kitchen to have every meal.

The most important part of the experience: whether you are at the living room, the dining room or the restroom, each one of them overlooks the mountains. We were lucky to have a glimpse of snow-capped mountains. Now this, for me, is a complete dining experience.

Chef Prateek definitely has Naar (fire) in his belly to have built something so beautiful and unique for everyone to enjoy.

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When Luxury Meets Heritage at The Lotus Palace, Chettinad

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The Lotus Palace in Karaikudi is where history and luxury seamlessly blend to create an unforgettable experience. Built in the 17th century, this 233-year-old architectural marvel, located 72 km from Trichy airport and 14 km from Karaikudi junction, was our home for two enchanting nights. Thanks to The Park Hotel’s efforts, this heritage mansion has been beautifully restored while maintaining its original charm.

The Lotus Palace in Karaikudi is where history and luxury seamlessly blend to create an unforgettable experience. Built in the 17th century, this 233-year-old architectural marvel, located 72 km from Trichy airport and 14 km from Karaikudi junction, was our home for two enchanting nights. Thanks to The Park Hotel’s efforts, this heritage mansion has been beautifully restored while maintaining its original charm.

Lunch at “86 Pillars” was another highlight. Named after the property’s 86 pillars, this dining experience was like being a guest at someone’s home. Karpagam and Ramachandran meticulously arranged our banana leaf and the feast that followed was a culinary journey through Chettinad’s traditional flavors. We were treated to fish, prawn, mutton, chicken, variety rice, parotta, vegetables, chutney, fish curry, chicken curry, sambar, rasam, curd, papadam, and payasam. Each dish was prepared with authenticity and we savoured every bite.

 The evenings at The Lotus Palace are simply magical, especially in the Red Room. Bathed in the deep, rich tones of Burmese red lacquer, this room celebrates the opulent Chettiar heritage and provides a cosy, intimate space. Exclusively for in-house guests, we indulged in a sophisticated high tea with a platter of traditional snacks, including fried idly, paniyaram, raw banana fritters, rose cookies and egg puffs, followed by a tumbler of piping hot tea. It was a delightful way to wind down the day.

Our last morning at The Lotus Palace was tinged with emotion as we prepared to head home. The staff, however, ensured that we left on a high note with another memorable breakfast: Mutta dosa (egg dosa) with Chettinad fish curry, a fitting send-off meal that left us completely satisfied.

What truly stood out to us was how The Lotus Palace preserved its heritage while incorporating modern luxuries. Despite the mansion’s age, every detail was carefully managed to respect its historical integrity. The seamless integration of old and new is what makes this place extraordinary.

My heartiest gratitude to Darshini Ashok Director PR, The Park Hotels Chennai for helping us book the stay at The Lotus Palace, Karaikudi

Our time at The Lotus Palace was nothing short of magical and I can’t wait to return for another glimpse into its timeless charm.

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And finally I found Homestyle food in Southampton, UK.

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Our last day in Southampton, and we were determined to make it memorable. It was Sunday – the perfect day for a hearty meal. Up until this point, the food we’d had in Southampton had been decent but hadn’t really blown us away. There was plenty of fish and chips, but I was craving some authentic homestyle food. That’s when I stumbled upon The Southampton Arms, located just a stone’s throw from our hotel. A quick glance at the reviews confirmed it – this was our brunch spot.

It was a cold, rainy Sunday, and it took us nearly 45 minutes to get a cab for the short 1.2-mile trip (walking was out of the question in that weather). We arrived at 12:15 pm, and the place was almost packed. The Southampton Arms has two sections: a pub area for those just grabbing drinks and sides, and a proper dining area. Unfortunately, we hadn’t made a reservation and were told they were fully booked. Disappointment set in, but then Martina, the warm and welcoming owner, saved the day by letting us take a reserved table, provided we’d be done by 2 pm.

Seated and ready, we placed our order:

Moretti Beer – A great start to wash down the meal.

Peppered Mackerel Starter – Perfectly seasoned mackerel paired with tomatoes, onions, and greens. It was fresh, light, and absolutely delicious.

Trio of Roasts (Sunday Special) – A delightful combination of pork, ham, and lamb served with a variety of veggies (finally, veggies beyond just potatoes!) and a traditional Yorkshire pudding. For the uninitiated, Yorkshire pudding is a baked dish made from eggs, flour, and milk or water, and it resembled a soft bun. The roasts were succulent, and each bite had that comforting homestyle flavor.

Just when I thought this was the highlight of the meal, the Beef Pie arrived, served with more veggies, mashed potatoes, and a flavorful sauce. Oh my goodness – this was hands down the best pie I’ve ever tasted! The beef was tender, the filling subtly flavorful, and it left me savoring every bite.

Despite the place being packed, the service was impeccable. Martina and her team ensured that everything ran smoothly, making us feel right at home. The ambiance is charming, both inside and out – cozy, welcoming, and quintessentially English.

For anyone visiting Southampton, The Southampton Arms is an absolute must. If you’re looking for real, homestyle, heartwarming food, this is where you’ll find it. It was the perfect way to end our trip, and I can’t recommend it enough!