Youth And Hungry People

Youth And Hungry People
Meet the food predecessors who are changing the capital's restaurant landscape with their own ideas. It's time to take the cake and eat it. Chef Radhika Kandelwal has successfully created two of his restaurants, Fig & Maple and Ivy & Bean, celebrating local ingredients, collaborations in his dining and eclectic tastes.

To her credit, Khandelwal has also been able to strike a balance between making dishes pretty enough for Instagram and packing a punch with healthy flavors.

“Honestly, Instagram has become a very important part of the lives of chefs and consumers. "A little glam play is fine, but I feel that honest, good food, when presented aesthetically, is always a real winner." 

Khandelwal is recognized as one of the young flag-bearers in the rapidly and fluidly changing culinary scene. “At this point, Young India offers a very hands-on, active engagement of chefs and owners. We strive to learn, serve and collaborate more and more.” Most importantly, we are all becoming very conscious of where our food comes from, and many chefs We generally procure ingredients directly from farmers and producers.”

Gut-friendly fermented foods and bowls are currently a trend she thinks. Additionally, ingredients such as timur pepper, natural nootropics, vegetable proteins, ancient grains, and ultra-local foods are all on the rise.

"As with charcoal-based foods and drinks, it feels like molecular gastronomy has finally come out," she shares, noting that working with sous vide - the technique of boiling food in plastic bags in water I added that I love it. She is obsessed with pickling, fermenting and infusing. My favorite food is beets. I love their versatility and have used them for different sections of the menu and even drinks. ”

For her favorite dishes, Khandelwal recommends Saby's Lavaash, Sazerac and Cafe Lota.


Ruchira Hoon, nutritionist and executive chef at The Piano Man, swoons over her Eurasian menu and desserts at Dirty Apron by The Piano Man. A former journalist and blogger, he has helped build chains like Whipped and consulted brands like Typhoo and Bagrry's. So it's no surprise she's changing the way the capital thinks about her next meal.

"The best thing about being in the Indian food space right now is that places that are gaining popularity are becoming chef-driven restaurants rather than restaurateur restaurants," she says.

One of the biggest developments, she says, is that the hidden details of the business are now openly discussed about raw material quality and how best to manage waste.

“The fact that the gender gap is closing is also a remarkable step forward with female chefs taking on leadership in the kitchen. It’s a great example of exemplary cuisine that serves amazing food,” she adds.

The Internet has become an important benchmark for the industry, and Hong believes people are becoming more aware of the food they eat. On the other hand, "It made everyone critical and that's okay. But it also distorted the word for people with really developed tastes."

So a beautiful plate with great lighting and a good camera will make your phone screen drool, but Hong has found a way to catch fake reviews. She admits: “The biggest flaw is that the headlines are full of compliments. I see so many people praising the dish because it's beautiful or it's paid for. Seeping through cracks.

In terms of culinary trends, Hoon writes molecular gastronomy is a thing of the past for "home-made quality and wholesome food."

'Suddenly the small plates are back and restaurants across India are calling for more vegan or gluten free options and even keto dishes. Fortunately, the days of dry ice and artificial caviar are over,” she says. , figs and maples and advisors.


With a focus on nutritious and light food, NicoCaara directors Ambika Seth and Alice Mirabel Helme have created a space for healthy eating in a fast-food city.

The cafe is located as an extension of fashion and home brand Nicobar and attracts an avid audience all day long. “Working in this field is exciting because our clients are curious, eager to learn and the doors are wide open for creative adventures. The market is still young and not saturated, which makes it even more exciting,” says Helme.

She said the "intention" behind the food occupied the central stage that puts everything from ingredients to origins on the table. She says: . ?) is gaining steady momentum. This slowly disappearing farm-to-fork approach can no longer be ignored.”

To keep that up, the duo has spent time tracing the origins of their ingredients, planting their own chemical-free vegetables, and clearly labeling their menus as gluten/dairy-free.

“We want to help our customers make informed choices. This movement is based on plants (which is amazing). I love to use the spiralizer to make noodles with just about anything I can taste: pumpkin, carrots, beets,” she says.

Regarding the food trend, she said, “A small, ultra-compact herb dish with tweezers neatly inserted with tongs stands out. It goes hand in hand with farm-to-table transfers and slow meals.”

Regarding her views on the impact of social media on the food industry, she said: Good food tastes good. Take it out of it."


Founded by entrepreneur Rahit Goyle, the range of desserts at Cravity Cafe is certainly amazing. But if you don't want a bite-sized brownie or lemon tart, Goil will soon launch a special app that delivers 24-hour desserts throughout the city.

“The biggest advantage of today's food space is that restaurant owners can introduce many innovative products to their menu,” he says. The freedom of experimentation extends to the proposed dessert. “The molecular recipe called espuma, which means foam in Spanish, is one such example that has opened the door to the creation of many new desserts,” he says. Alongside this, the cafe uses traditional French and Italian techniques.

For some of the more unusual ingredients on the menu, check out the edible charcoal made from cassava, an African staple. “I was very intrigued and tried to make my first molecular culinary dessert consisting of charcoal, ash and 64-degree eggs,” he adds. The cafe also uses non-traditional thickeners such as xanthan gum that works without heat and mixes with cold liquids.

"This produces a raw, fresh tasting sauce. Fragile gel is another popular technique for desserts. The gel network formation of this technique is weak and the result is a melt-in-your-mouth feel,” explains Goyle. There is a lot of potential with such an incredible talent and chefs are bringing a lot of new skills and products to the table,” he says. Favorite eateries in the capital are Le Cirque, Masala Library, and The Indian Accent in Lodhi.

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