Latest news with #PanchaliMahendra
What's On
22-07-2025
- Business
- What's On
Tezukuri: A new temaki bar by Chef Neha Mishra of Kinoya is coming soon
It's always good news when two powerhouses in the food and beverage industry team up for some food-related quests, and this new pairing featuring some top-tier names comes with the promise of an unmissable dining concept – a temaki bar by Chef Neha Mishra. Neha Mishra, chef, restauranteur, Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, bringing to you concepts like 11Woodfire, Gerbou, Mohalla and more, are bringing a brand new concept to the city. Like many great ideas, this one was born on a whim, at Mishra's birthday last year, where a spread of DIY temaki rolls sparked inspiration between the pair. Now, they're turning that spark into a full-fledged concept dedicated to all things temaki. Say hello to Tezukuri – temaki bar and kissa speakeasy, coming soon in Q3, 2025. How it came to be We all know and love Kinoya, having started as a supper club and now making waves not only in Dubai, but also in London, for some of the best, heart-warming, soul-repairing Japanese ramen around town, casually scoring a Bib Gourmand on the Michelin Guide and the third spot on MENA's 5o Best. This will be a name completely independent of that identity, a new brand sharing no resemblance to any of Kinoya's offerings. Set to be all about temaki, the venture will be a new Japanese dining concept, emphasizing temaki and a unique speakeasy bar with a specialised cocktail offering. The menu will feature a diverse selection of temaki, freshly prepared to preserve flavour and texture. The set-up of the venue and the concept will be such that diners will be able interact with chefs during meal preparation, making for a refined, interactive dining experience. When to expect the opening? While we wait eagerly for the exact opening date to be announced, we can pacify ourselves with this information – it's being expected that the opening will be between August and September, explained Mishra in an Instagram post announcing the upcoming collaboration. 'We are excited to introduce this interactive dining concept, which combines culinary artistry with engaging experiences. Tailored to resonate with the city's appetite for innovative Japanese cuisine, doing this with one of the most talented chefs in the city, and my friend, is going to be a fun ride,' said Panchali Mahendra, in an official press statement. 'As a gaijin who has dedicated their life's work to the pursuit of understanding and creating (my own adaptation of) Japanese cuisine, this feels like a natural progression. Other than being a chef, creating concepts and being an operator appeals to me equally — this time from a unique perspective of being a conductor of the orchestra and allowing the craftsmanship to come from the masters. The partnership, experience, and infrastructure that AHH brings give strength and support to our collective vision,' added Neha Mishra about the temaki bar. Stay tuned for all the exciting developments – we know we'll be… @tezukuridubai @astoryoffood, @atelierhousehospitality, @panchalimahendra Images: @neovikram > Sign up for FREE to get exclusive updates that you are interested in
NDTV
02-07-2025
- Entertainment
- NDTV
Looking For New Restaurants In Mumbai? Visit These Spots In Monsoon 2025
As the rains return to Mumbai, so does the city's appetite for fresh experiences and comforting food. There's something about the monsoon that makes dining out feel more fun - whether it's sipping something warm and spiced, tucking into new flavours, or discovering a cosy new space that offers shelter from the storm. Over the past few months, the city's culinary landscape has welcomed a new wave of openings that go beyond the plate. From cosy corners perfect for slow conversations to vibrant bars buzzing with energy, these new establishments have a lot to offer. Here are some you must consider visiting soon: Visit These New Restaurants In Mumbai In Monsoon 2025: 1. SoBo 20, Marine Drive SoBo 20 is a swanky new Franco-American restaurant located within the InterContinental Marine Drive. It was launched under the leadership of Atelier CEO Panchali Mahendra and Graviss Group's Romil Ratra and Gaurav Ghai. The establishment pairs the finesse of French cooking with the soulful boldness of the American South. Executive Chef Sudeep Kashikar leads the kitchen, crafting a menu where classic French techniques are used to reinterpret Southern staples. The interiors marry Art Deco elegance with vintage Americana. The cocktail program, helmed by mixologist Supradeep Dey, offers a transatlantic selection, ranging from Parisian café-style libations to New Orleans-style craft cocktails. Where: SoBo 20, Ground Floor, InterContinental Hotel, 135, Marine Drive, Churchgate, Mumbai. 2. Bar Paradox, Mahalaxmi Paradox, the new cocktail-forward bar from Masque founders Aditi and Aditya Dugar, is an immersive addition to Mumbai's nightlife scene. Tucked inside an old mill, the space offers a layered experience that reinterprets Art Deco with deep greens, chequered floors, and embroidered silk panels evoking midnight forests. At the heart of it all is the bar helmed by Ankush Gamre, Masque's celebrated Head Mixologist. The cocktail menu is evocative, edgy, and designed to challenge expectations. Complementing the bar's offerings is a food menu crafted by Varun Totlani, Head Chef at Masque. The menu pushes flavour boundaries with a wink and includes many unexpected food combinations. The venue flows from a high-energy upstairs bar to a more intimate space downstairs with an open kitchen. Where: Bar Paradox, Shree Laxmi Woollen Mills, G17, Shakti Mills Ln, off Doctor Elijah Moses Road, Mahalakshmi. 3. Madeleine de Proust, At The Fairmont Mumbai, Andheri The newly launched Fairmont Mumbai's Madeleine de Proust is a refined tea lounge and patisserie inspired by French aesthetics. It offers guests a tranquil escape reminiscent of chic afternoon picnics, complete with cherry blossom canopies, garden-style decor, and ceramic accents. Curated by Executive Pastry Chef Pradeep Sabale, the lounge blends French patisserie traditions with Indian hospitality. Tea takes centre stage here, from The Tea Book's signature blends to specially curated rituals. The food menu offers high-tea bites as well as gourmet takes on Indian snacks. A highlight is the patisserie cart, which adds theatrical charm by delivering handcrafted desserts in jewellery-style boxes. With its 'afternoon elegance' dress code and sumptuous delicacies, Madeleine de Proust is tailored for those who seek refined indulgence and quiet luxury in the middle of a bustling city. Where: Madeleine de Proust, Lobby level, Fairmont Mumbai, T2 Terminal, T2-C06, C.T.S. No. 1405 (Part), Chhatrapati Shivaji Maharaj International Airport Road, Vile Parle. 4. KMC Bar & Bistro, Vikhroli After its Fort revamp, KMC Bar & Bistro has opened its second outpost - a bold new space within Godrej's The Trees campus, Vikhroli. KMC Pirojshanagar is helmed by Chef Niyato Rao and the NISA Experience team. The architecture, inspired by the pear tree from the site's early Miyawaki forest, blends harmoniously with the natural surroundings. The bistro is divided into four experience-driven zones: an art terrace, amphitheatre, live kitchen, and "intrusive" cocktail bar - each offering a unique mode of engagement. The food menu includes treats ranging from slow-fermented breads to a new range of artisanal sourdough pizzas. The innovative drinks program features house-infused liqueurs and experimental cocktails. Where: KMC Bar and Bistro, 1, Sculpture Park, The Trees Road, Pirojshanagar, Vikhroli, Mumbai. 5. Kona Kona, Andheri West Founded by actress Mona Singh, Kona Kona is a soulful neighbourhood bar inspired by the magic of everyday memories. The space blends warmth with whimsical touches, including its unofficial mascot, "The Duckman." It is designed to feel lived-in and unpretentious, making it a welcoming corner for casual conversations. There's also a pet-friendly outdoor space. Co-chefs Jasleen Marwah and Neetu Solanki channel nostalgia into their menu, spotlighting familiar dishes from across the country. Expect a homestyle approach to bar bites and a few fun reinterpretations of street food and regional classics. Even the drink offerings stay away from flashy gimmicks. The cocktails celebrate fun and simple flavours rather than theatrics. Where: Kona Kona All Day Bar, Ground Floor, Kuber Complex, Unit No. 27-30, Off New Link Rd, near Oberoi Chambers, Veera Desai Industrial Estate, Andheri West, Mumbai. 6. KICO - Kicks & Cocktails, Andheri West KICO is touted to be India's first experiential cocktail bar inspired by sneaker culture. The space features a convergence of nightlife, streetwear, and creative storytelling. Kico was established by Gurmeet Arora, Atul Chopra, and Ranbir Nagpal (who also founded Yazu and Juliette). Guests can enjoy a unique vibe at this bar, thanks to artistic sneaker installations by Sumeesh Menon, special retail drops and graffiti-covered interiors. The cocktail menu's theme revolves around iconic sneakers. The food menu features globally inspired shared plates that pair well with their cocktails. Where: KICO - Kicks & Cocktails, Raheja Classique, 12, P Tandon Marg, off New Link Road, Phase D, Shastri Nagar, Andheri West, Andheri. 7. DEA, Prabhadevi DEA is a new fine-dining destination that aims to bring together fire, fermentation, and storytelling on your plate. This Prabhadevi restaurant is he latest concept from Abhimanyu Jakhar of Jakhar Hospitality. The open kitchen and central Robata grill showcase traditional techniques, while the restaurant's narrative and interiors draw from mythological symbolism. Its name is a nod to a goddess born from fire and chaos. Executive Chef Jayesh Patnaik leads the kitchen while mixologist Santosh Kukreti curates the bar experience at DEA. Where: DEA, Bengal Chemicals Bhavan, 6th, Swatantryaveer Savarkar Road, Prabhadevi. 8. Osttaad, Santacruz Osttaad has reopened in a new space in Santacruz. The menu spans Persia, the Middle East, and North India, with a focus on slow-cooked meats, vibrant rice dishes, and meticulously spiced gravies. The interiors reflect a refined sensibility, with soft lighting, intricate jaali patterns, and muted textures that nod to Islamic architecture. It has been envisioned as a place that invites unhurried conversation and reflection while indulging in rich delights. Where: Osttaad, Ground Floor, Savoy Chambers, Linking Road, near Porsche Showroom, Hasmukh Nagar, Santacruz (West). 9. Berlin Brew Beer Garden, Andheri Craft beer destination Berlin Brew has expanded its presence with the launch of a second branch, named Berlin Brew Beer Garden. This rooftop, pet-friendly venue in Andheri has been inspired by Berlin's iconic garden pubs. The wonderful ambience is enhanced by distressed wood floors, antique steins, graffiti walls, and warm Edison lighting. It is perfect for casual hangs or cosy evening outings. On tap is a robust lineup of draft beers, from Belgian Wit and Dunkelweizen to Stout and Hefeweizen. Guest can pair their drinks with classic bar bites, pizzas, pastas, and hearty Indian mains. Where: Berline Brew Beer Garden, 2nd Floor, Samarth Vaibhav Building, near Tarapore Towers, Tarapore Gardens, Lokhandwala Complex, Andheri West, Mumbai, Andheri.
The Hindu
01-07-2025
- Entertainment
- The Hindu
Franco-American cuisine comes to Mumbai with SoBo 20's bold debut
Introducing Mumbai's seasoned, cosmopolitan palate to a new cuisine is no easy feat, but that is precisely what SoBo 20 sets out to do — offering the city its first taste of Franco-American fare. Marrying refined French technique with the heartiness of Southern American soul food, the Dubai-based Atelier House Hospitality (also behind INJA in Delhi) describes the venture as 'a thoughtful dialogue between two distinct culinary languages.' This is not a gimmicky fusion. As executive chef Sudeep Kashikar explains, 'There are plenty of Italian and European restaurants in the city, but nobody has really explored Franco-American cuisine. That's why we thought it was time.' Chic interiors Named after South Mumbai's pin code, SoBo 20 greets diners with a playful mascot — a pelican (Louisiana's state bird) in a beret — hinting at the restaurant's whimsical blend of French Art Deco and Southern American charm. Designed by Essajees Atelier, the space is stylish yet inviting: a marble-topped table adorned with fresh florals subtly divides the restaurant into a sleek bar and a warm, rust-toned dining room. White brick walls, leather chairs, and a deep green ceiling create a cosy, layered aesthetic, while brass saxophones and trumpets mounted on wood panelling evoke the spirit of New Orleans jazz clubs. On one side, large French windows flood the space with natural light; lush planters lend a soft green contrast. A discreet six-seater private dining room is nestled near the bar for more intimate gatherings. Fusion with a difference 'You wouldn't have tasted some of these dishes before,' says Panchali Mahendra, CEO of Atelier House Hospitality, and she is right. At SoBo 20, executive chef Sudeep introduces Mumbai to a bold new repertoire, drawing from Creole-Cajun traditions born in Louisiana — a melting pot of French, Native American, West African and Caribbean influences. In his hands, each dish is a thoughtful reinterpretation. The menu is cleverly structured, beginning with bar bites cheekily listed under 'Before the Ice Melts', followed by small plates, large plates, pizzas, and of course, desserts. All the breads are baked in-house, whether it is the crisp, wafer-thin pizzas, the warm, comforting cornbread, or the signature SoBo Bread. Though I rarely rave about salads, the Verte Salad was a standout, featuring classic French components like spinach, citrus jelly, candied walnuts, pine nuts, and a halo of fresh pea shoots. Given the number of vegetarians in South Mumbai, the menu offers plenty of thoughtful plant-forward options. Seafood lovers are in for a treat, with dishes spotlighting clams, prawns, tuna, salmon, sea bass, lobster, crab, even caviar. The chicken pillar, topped with glistening pearls of caviar over a velvety beurre blanc, is a surprising combination, but it works. Inventive touches abound. The Oyster Rockefeller swaps oysters for clams, baked with parmesan, panko, brown butter and chives — a deeply satisfying bite. The B&P Skewers are another standout: pork belly slow-cooked for eight hours, layered with spiced buff, grilled over a robata, and plated with avocado cream and chives. Other highlights include the indulgent lobster gumbo fried rice, the fried chicken burger, and a vibrant ratatouille that holds its own amid the meatier fare. Cocktail sips Curated by mixologist Supradeep Dey, the cocktail menu offers a clever fusion of classics drawn from both cultures. Each of the six signature cocktails is a thoughtful hybrid. Take the Sidecar Smoke, a bold whisky-forward concoction blending the Old Fashioned and Sidecar, theatrically poured tableside over a cloud of corn air. Brass & Bitters marries the Whiskey Sour and Boulevardier, served in a playful retro red glass, with bourbon at its heart. There is also a section dedicated to 'forgotten classics' such as the English Rose, Mamie Taylor, and Limoncello Sparkle —drinks you are unlikely to encounter elsewhere in Mumbai. The Vesper Martini, meanwhile, packs a proper punch — just as it should. One cocktail that missed the mark was the Royal Sazerac, a hybrid of the classic Sazerac and Kir Royale. Made with rye whiskey, sparkling wine, and bitters, it is topped with a thick blackcurrant foam that overpowers the drink. The texture made it difficult to sip, and the balance felt slightly off. Dessert With desserts as inventive as the rest of the menu, some making their city debut, the evening at SoBo 20 ends on a high note. Take the burrata ice cream, for instance, which chef Sudeep describes as 'a salad in the form of an ice cream.' Made with eggless burrata cheese, it is finished with a vinaigrette of orange blossom water, honey, extra virgin olive oil, and toasted almonds. Then there is the crème brûlée-filled ginger beignet, topped with Ossetra caviar — a one-bite marvel designed to be popped like pani puri, complex and indulgent. It is rare to step into a restaurant and taste something genuinely original. But SoBo 20 takes that leap, and in a city hungry for fresh, aspirational experiences, it is poised to strike a chord. A meal for two costs ₹7000 with alcohol; timings noon to 3.30pm and 7pm to 11.30pm
Indian Express
29-06-2025
- Entertainment
- Indian Express
Inside Marine Drive's new restaurant SoBo 20, serving bold Franco-American plates
In the early 18th century, the French landed on the Mississippi coast and founded New Orleans. Over centuries, it evolved into a major port and commercial hub, the birthplace of jazz, and a cultural gumbo of French, African, Spanish, and Caribbean influences. Among its most distinctive offerings is its bold, soulful Creole and Cajun cuisine, a delicious reflection of the city's layered history. Now, halfway across the world, that unmistakable NOLA (New Orleans, Louisiana) flavour has landed in Mumbai—courtesy of SoBo 20. Designed by Sarah Sham's Essajees Atelier, the newly opened 50-seater restaurant on the ground floor of InterContinental Marine Drive exudes retro-glam sophistication—think clean lines, curated lighting, and bold contrasts. One side features a chic no-reservations bar; on the other, plush seating with marble-topped tables and leather upholstery, anchored by a striking trumpet sculpture on the far wall. It's an easygoing spot, ideal for post-work drinks, laid-back dinners set to '80s and '90s tunes, or a leisurely Sunday brunch. SoBo 20 is named after the area and its pincode. 'We wanted the name to feel familiar and accessible,' said Panchali Mahendra, CEO of Dubai-based Atelier House Hospitality, the group behind New Delhi's award-winning INJA. 'When people hear 'French-American,' they often expect something uptight or formal. But we wanted to celebrate the fun of French flavours and the boldness of American ones.' She added that Creole and Cajun cuisine is ideal for the Indian palate, thanks to its spice levels, stews, and textures. The menu, curated by chef Sudeep Kashikar, is compact yet versatile, offering around 48 dishes, including bar bites, wafer-thin pizzettes, small and large plates, sides, and desserts. Every dish is technique-driven, artfully plated, and designed to surprise — even a humble salad like the Verde. This green salad arrives with a striking top layer: a delicate mousse-gelee hybrid made with spinach, citrus, and serrano pepper. It rests over a tartare of vegetables like onion, cucumber, edamame, kale, and baby spinach. Studded with candied walnuts, smoked cashew salsa, and sour cream, and crowned with a tiara of microgreens, it's a sensory delight. A spoonful of everything melts in your mouth, bringing together freshness, flavours, and crunch in a single bite. Other highlights include house-made focaccia glazed with honey and chilli, served with mascarpone white butter and fried sage; a sun-dried tomato and basil pizzette slicked with arrabbiata sauce and tapenade; and the Potato Mille Feuille — finely layered, crisped potatoes with Cajun seasoning, served with potato foam, rice crackers, and coriander-chive oil on the side. The cocktail menu, crafted by Supradeep Dey, blends French and American classics in inventive ways. Take the Sidecar Smoke, for instance, a clever fusion of the Old Fashioned and Sidecar. We tried the Night Cap, which arrives in two parts: a quick shot of Alexander No.1 with white chocolate, gin, and cream, followed by a citrusy Blood and Sand. Considering the culinary influences, the menu leans heavily toward non-vegetarian options. Think smoked prawns on crispy chicken skin (Gambas), soft shell crab linguine, salmon carpaccio, and crowd-favourite chicken paillard with caviar. 'What has surprisingly been a huge favourite is the Louisiana fried chicken burger,' said Mahendra. 'Not many people can do justice to the flavours and get a burger right.' Desserts, given the French influence, were much anticipated—and they didn't disappoint. The Burrata Ice Cream, for instance, is a mildly sweet, almost salad-like dessert featuring cheese turned into ice cream, topped with an olive oil vinaigrette with orange and honey, and toasted almonds. Chef Kashikar's favourite is the SoBo Chocolate Pate—inspired by the classic liver pate—but reimagined with 70 per cent dark Valrhona chocolate and bourbon whiskey, finished with frozen grated chilli and a sprinkle of salt for heat and contrast. Our top pick? The fried beignets with a ginger creme brulee centre, served with caviar for non-vegetarians and without for vegetarians. 'It's a classic New Orleans pastry—just fried dough with powdered sugar on top. But I wanted to bring in a French touch with creme brulee,' said Kashikar. 'We baked the creme, churned and froze it into bonbon moulds, then stuffed it into the beignet batter and fried it. Of course, creme brulee isn't complete without a sugar crust, so we torch the whole beignet.' The result is magical: a crisp shell that gives way to a warm, custardy centre with hints of ginger and caramelised sugar.
Khaleej Times
20-06-2025
- Business
- Khaleej Times
'No ceiling here': Why Dubai's dining scene can't be replicated anywhere else
On May 22, 2025, the fourth edition of the MICHELIN Guide Dubai unveiled its most diverse selection yet — 119 establishments representing more than 35 styles of cuisine. Among them were two new recipients of One MICHELIN Star, two awarded the prestigious Three MICHELIN Stars, and five new Bib Gourmand listings. The latest recognition not only reaffirms Dubai's ascent as a serious gastronomic capital but also reflects a growing appetite for culinary excellence rooted in creativity, craft, and cultural crossover. From fine dining icons to humble neighbourhood gems, the city's food scene is being redefined — one star at a time. A cut above The driving force behind Dubai's thriving restaurant scene is a potent mix of intentionality and ambition. The city is no longer just about glitz, it's about quality. Concepts that are clear in their identity, whether niche or experiential, are resonating. 'Diners here are informed, global, and seek out places that offer more than just a meal. They are looking for craftsmanship, and connection, and the brands that understand that are winning,' says Panchali Mahendra, CEO, Atelier House Hospitality. Dubai is a cultural and culinary melting pot, and one that's rapidly evolving. The pace at which the city adopts innovation, whether in design, service, or cuisine, is unmatched. 'Add to that a customer base that's curious, diverse, and open to experimentation, and you've got a city that gives restaurateurs the freedom to be bold. There's no ceiling here, and that's rare,' adds Mahendra. Always in Vogue Dubai's restaurant scene also continues to thrive thanks to its ever-evolving trends and the city's appetite for new experiences. There's always something new to try — whether it's a reimagined concept, a fresh chef collaboration, or a brand-new cuisine entering the market. This constant reinvention keeps both residents and tourists engaged and curious. Sergio Silva, director of Food & Beverage, Lapita, Dubai Parks and Resorts, Autograph Collection, explains, 'it's all about choice and access. Dubai offers a remarkable range of dining options — from casual neighbourhood spots to elevated international cuisine. The diversity is unmatched, and the standard across the board remains incredibly high. Whether you're looking for a quick bite or a multi-course culinary journey, the city delivers with ease and consistency. We've seen an influx of celebrity chefs, exciting fusion cuisines, and experiential dining formats. Dubai is on track to surpass even Paris, London, or New York — not just in numbers, but in creativity and service excellence.' The story matters Restaurants are being redefined as immersive spaces that tap into storytelling, ambiance, interactivity, and now even technology — with AI integration beginning to take shape in service and personalisation. To succeed here, you must innovate, surprise, and deliver something memorable. Samyukta Nair, restaurateur and founder of LSL Capital (Jamavar & MiMi Mei Fair), avers, 'Dubai's restaurant scene thrives on bold ambition, diversity, and an appetite for the extraordinary. What's working is the city's openness to innovation. There's a freedom here that encourages creativity, whether it's in the form of immersive design, reinterpreted heritage cuisines, or boundary-pushing concepts. Diners in Dubai are adventurous, cosmopolitan, and deeply engaged, which gives restaurateurs the confidence to tell more layered, expressive stories.' This synergy between elevated hospitality, luxury lifestyle, and a multicultural audience creates 'a uniquely fertile ground for meaningful culinary experiences,' she adds. Food capital Dubai has become one of the world's leading food capitals, recently ranked second only to Paris for food enthusiasts. And this is not accidental. Over the past five years, Dubai has invested heavily in becoming a serious food city. Not just for luxury but for depth, authenticity, and diversity. 'We've moved from importing concepts to nurturing young, homegrown talent. The Michelin Guide and Mena's 50 Best have validated what the industry here already knew. Dubai is a culinary force that combines global finesse with local ambition,' opines Mahendra. Dubai has matured into a true global dining destination because it reflects the world back to itself, with style, scale, and substance. There is a conscious elevation of both culinary standards and storytelling. 'Chefs and restaurateurs from across the globe are drawn here not only by the infrastructure and investment, but also by the diversity of palates and the sophistication of diners. The recognition is well-earned — Dubai is no longer just a city of spectacle; it's a city of substance. Every cuisine finds a home here, but what's most exciting is how those cuisines are being redefined, reinterpreted, and celebrated with real depth,' adds Nair. Discerning audience What works for the city is that it is not trying to be like anywhere else and that is exactly what makes it special. From futuristic skylines next to traditional souks, fine dining alongside beloved hole-in-the-wall space, the city has multiple identities, is supremely multicultural all coexisting, all evolving. Karishma Sakhrani, Master Chef India's finalist, culinary director, Acme Hospitality, and brand chef, Viceroy's Table, says, 'We chose Dubai to launch Viceroy's Table because the city is in the middle of a cultural and culinary awakening. It's no longer just a place people pass through, it's where they come to stay, to build, to belong. That shift creates the perfect audience — well travelled, discerning, and always curious. We felt there was space for a brand that's layered, thoughtful, and global in its outlook and Dubai gave us the platform and the energy to do just that.' Trend check Dubai is now seeing a pivot towards specialisation concepts that focus on one dish or one category, done exceptionally well. There's also a growing appetite for ingredient-led storytelling, where sourcing and sustainability aren't afterthoughts but integral to the brand. Diners are now seeking emotionally resonant experiences. They want to feel something beyond taste. Rahul Rana, Executive Chef, Avatara Dubai, says, 'Diners are looking for more than just a meal; they want an experience. Sustainability, plant-forward menus, and ingredient transparency are also gaining traction, as more people become mindful of what they consume.' Healthy competition among chefs and restaurateurs is also pushing boundaries, resulting in innovative concepts and bold flavour profiles. 'Dubai's restaurant scene is becoming more experimental and expressive, yet still rooted in hospitality,' he adds. 'Being a chef here in the city for the last 11 years, if we talk about trends, many homegrown concepts are coming up; private supper clubs are the hottest topic in 2025, and four hands dinners are always working here to have the experience of two great chefs under one roof,' adds Tarun Panjwani, application chef, Fagor Professional — Middle East. 'Dubai means digitalisation; digitalisation means Dubai. Everything is available right at your fingertips; your favourite food from your favourite joint is now more accessible ordering at home than driving all the way to eat at the place.' What lies ahead Dubai today is no longer about imported excellence; it is about homegrown credibility. The food scene here has matured and what really works for the city's culinary landscape is the fact that it is completely unburdened. In fact, when Chef Himanshu Saini went up to receive his award as the first Indian restaurant to win three Michelin stars, he acknowledged the role Dubai has played by stating, 'I believe firmly that Trèsind Studio can only be Trèsind Studio in Dubai; it cannot be the same in any other city or country.' And perhaps it is safe to say that this is just the tip of the iceberg and there's a lot more to come. Until then, bon appétit!
