HELLO! Exclusive: Layering stories and soirées with Eeshaan Kashyap

“When I start working on any tablescape, I think about why we are doing it and for whom. And then I layer their stories,” says Eeshaan Kashyap, the multifaceted founder of Tablescape by Eeshaan and Delhi-based Eeshaan Kashyap & Co. As he breaks down the marriage of food and fabric, and the emotional weight they carry, with much adulation, we find common ground in the anecdotal value of objects.

“I use a lot of cloth not just to drape tables, but also to narrate a story, to spark a conversation, and talk about the history and emotions attached to them,” he explains.

Having lost my grandmother recently, I resonated with the sentiment of saving textiles as emblems of legacies that preserve memories. Our conversation reminded me of my family sifting through her belongings, each of us choosing from her sarees as we shared a scoop of vanilla ice cream with chocolate brownie — her favourite dessert. The common thread: food and fabric hold memory; they create meaning, presence, and tales that transcend time.

In the same train of thought, Eeshaan shares his signature design language that blends customisation, heirlooms and vibrant hues.

“I have so many sarees that I can’t part with because they hold sentimental value. Some are gifts, some heirlooms and some are pieces that bring me joy because of their craftsmanship, rarity and beauty.”

Whether it’s a Kashmiri Jamawar shawl, Kani napkins, or Pashmina, he chronicles materials that aren’t run-off-the-mill. Delicate beauty, as he describes fabrics that are tactile and strong, yet faint and fragile.

“Of late, I’ve been weaving banana fibre directly into my tablescapes,” he shares. “Last year, we began turning metals like stainless steel, brass, and copper into household pieces and dinner mats. I’ve been making metal carpets that are similar to an Ikat, Kantha or Lehariya, and even a Bandhani.”

EESHAAN’S ECCENTRICITY

This ‘experience designer’ crafts with one intention: to make the ordinary extraordinary. He has reinterpreted his signature Modern Matka in a dozen mediums — from brass and glass to raku and resin — transforming the unassuming Indian pot into functional art.

“I started Tablescapes during the lockdown as a return to something deeply personal — utensils,” he recalls. “As a trained chef, I’ve always worked with handmade objects that carry cultural significance. The matka has been part of our tradition for centuries. Its humble form inspired me to create a modern interpretation.”

One to thrive in chaos, Eeshaan finds himself most productive in such an environment, his creativity fuelled to add “a little surprise at the end, or a little bit of a discovery.” 

“I filter out the noise and focus on what brings me joy — creating products I’d really buy. My energy flows between form, texture, pattern, and material, trying to break the symmetry of things, and reimagining them in a certain way.”

Delhi has also played muse to his practice. Not only does its Mughal references come into play, they also push him to showcase the city in the most unusual ways. For instance, a whimsical gingerbread house he designed for Christmas replicates Delhi’s notion of a star — the Jantar Mantar, which was built looking at the pole star, creating a parallel and casting the city through an unexpected lens.

ELEVATED DINING

Eeshaan’s setups always transcend the passive act of setting a table into an interplay of materials, layers, and stories. For him, it’s akin to theatre — it starts with setting the stage, moves to the eccentricity of food as its own character, and then ties them together in the finale. From introducing music onto the table with ingredients laid out as the lyrics, to plates resembling rotis awaiting their meal, Eeshaan has unique ways of elevating the mundane practice of dining into something experiential. And his foundation is simple: comfort and durability.

While the notion of layering might be commonplace, it’s more nuanced than what meets the eye. The trick lies in the balance of pairing the many facets of a table that complement each other — almost like an ongoing conversation, sometimes a juxtaposition between colours, patterns, textiles, and materials, and even the fare and flavours. For Eeshaan, the beauty is in personalisation. Think boarding passes or tickets. Photographs. Poetry. Anything that holds value.

“The idea of even serving food not on a plate but on objects like tiles and slates makes it all the more interesting!”

While personal preferences oscillate between maximalism and minimalism, it’s all about opulence for this tablescape designer — the kind of grandeur that draws from history and finds itself unleashed by the exposure we have today.

“We Indians love to host. We love to offer buffets and mithai counters. We love to eat,” says Eeshaan, who’s unapologetic about his love for maximalism. “In fact, I’ve never even tried anything minimal because it doesn’t come to me naturally.”

THE NEW LOVE LANGUAGE

No longer just palette pleasers, food is entirely its own element of design today. With luxury brands often using edibles like popsicles and chocolates to make a statement, the amalgamation of fashion and food have found a renewed voice.

“Using something this simple helps evoke relatability. Since everyone would know the food item, the familiarity would resonate and stay with them.”

Case in point: The interplay of vegetables and flowers we find on tabletops today.

“That interjection of sculptural 3D forms on our table is becoming quite popular. It’s interesting to see the most mundane vegetables like bitter gourd or bottle gourd being used as a layer of decoration,” Eeshaan muses. “Setting up an island or a stage is another new trend.”

“There was a time when gin held the baton for the most revered drink. It’s now all about the tequila, salt, and chilli. It’s about mezcal and bitter… It’s about celebrating one hero ingredient and creating an idea around it.”

THE REAL IN THE SURREAL

In the world of immersive design, few storytellers blend food, craft, and theatre quite like Eeshaan. Be it designing a restaurant or crafting an intimate dinner, he builds narratives that unfold not just by the course but also by the room. Be it a chandelier made of sugar, or an edible wallpaper, or even a life-size fountain of cocktails, surrealism is quintessentially Eeshaan.

“I’ve always designed restaurants where the décor narrates stories,” he reflects. “From textiles and craft to objects, I use everything in the simplest, most meaningful ways… One of my most appreciated projects was Jamun in Asagaon, Goa, where I created a culinary wall that was all about food and flavour, and celebrating people.”

With the focus on weaving theatrical and immersive experiences together, Eeshaan curates settings where one would have to use all their senses. And his best tables are as wild as the imagination can run. From runners made of fallen peacock feathers, to flowers dipped in 24-karat gold to maintain their permanence, his tables are a repertoire of visual memory, each imprinted through his standout aesthetic.

This interview was featured in the August '25 issue of HELLO! India. For more exclusive stories, subscribe to the magazine here. 

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