The Indian culinary maestros cooking up a storm on the global platter

There’s a new wave of visionaries redefining the lifestyle space across gastronomy, art, interior design and more. From path-breaking new culinary ventures garnering global recognition, to introducing bold interior elements to the mainstream and establishing themselves as the next big thing in art, these trailblazers have brought in fresh perspectives, innovation and further creativity to their respective fields. HELLO! spotlights the names setting new standards across the lifestyle industry.

1. Prateek Sadhu, Chef extraordinaire and founder of award-winning restaurant, Naar.

WHY HE STANDS OUT

“If I had to pinpoint my USP, it would be that I never settle. By that, I mean I’m always evolving, be it with Naar, anything else professionally or even personally. I’m always looking forward to what’s next. I’m also deeply passionate about exploring and preserving Indian regional culinary traditions as well as storytelling through food, where the narrative goes beyond the plate and we tell stories about people of the mountain culture.”

MOUNTAINS CALLING

“Being a Kashmiri, the mountains are home to me. They have always been a source of inspiration, whether I was in Mumbai or anywhere else, and I always had this burning desire to create something with purpose and full of meaning up there. Naar was born from that desire.

Moving away from the bustling culinary scene of Mumbai to this remote setting in Kasauli was really daunting but also quite liberating. At this point of time in my life, I’m cooking the food I always believed in. And I’m happier now! Sometimes, you have to jump without a parachute and build your parachute along the way. And what an incredible journey it’s been!”

NEXT-GEN INSPIRATION

“Naar is the first-of-its-kind in-destination dining in India. The concept was never talked about at this level before, but we did it successfully, proving that such restaurants can become a good business model. I believe that Naar is now inspiring the next generation of chefs to explore regional Indian ingredients and also check out other destinations to build restaurants that are meaningful and full of purpose. It’d be simply amazing if things worked out that way.”

THE NEXT BIG FOCUS

“To be honest, I’m not aiming for any next big milestone. Naar [which recently featured in TIME magazine’s ‘World’s Greatest Places’ list] was a milestone for me. It’s a reflection of my personal and professional journey. It’s the sum of my near two decades of cooking in India and abroad. And for me, it’s all about my culture and culinary heritage. So it’s humbling to gain the kind of international repute that we are. But the real work at Naar has just begun.

My next milestone, so to speak, would be to further deepen our connection with the Himalayan community—be it foragers, artisans, farmers or any other people—and have an honest conversation about sustainability and biodiversity.”

2. Hussain Shahzad

Chef Hussain shares how he steered The Bombay Canteen to ‘Asia’s 50 Best Restaurants’ for two straight years, serving the world on his plate with both puzzling and delightful elements.

What is it like making it to TIME’s list of world’s greatest places in 2025?

It’s incredible but also comes with responsibility. Recognition like this brings more eyes, expectations and even criticism. Being on this list is a reminder that Indian dining is evolving, and we’re proud to be at the forefront of that change.

“Flavour-forward” and “playfully Indian” is how you refer to your menus. Could you elaborate on this?

At [my newest restaurant in Mumbai] Papa’s, these sentiments mean that taste always comes first. Too often, tasting menus prioritise storytelling over deliciousness. But for us, flavour is the foundation. Our menu is about reimagining familiar Indian flavours in unexpected ways. Take our Tuna Samosa, for example. It looks like a samosa, but that’s where the similarity ends. We wrap thinly sliced tuna in a delicate patti, mimicking the samosa’s iconic shape, with chamomile jelly inside.

How did your time at Eleven Madison Park in NYC shape your views of the culinary arts?

My time at EMP (2014-15) instilled precision, discipline and an obsession with getting every detail right. Here, there was no concept of fixing things along the way. You begin right; you finish right. That mindset of sweating the small stuff until the final result is exactly as it should be has stayed with me ever since.

Given how well travelled you are, how do we see global influences in the food you serve?

Travel opens up your mind to different cultures, techniques and ingredients... It’s not about simply borrowing flavours—it’s about understanding them and finding ways to push boundaries while keeping the experience uniquely ours.

What do you mean when you describe Papa’s as “fine without fuss?”

It comes from my own experiences in fine dining—as both chef and guest. I’ve spent years in restaurants where parts of the experience were incredible but others felt too focused on theatrics rather than the joy of eating. Fine dining can feel intimidating, where you’re almost hesitant to pick up your fork because you don’t fully understand what’s in front of you. But fine dining doesn’t have to be solemn—it can be fun, vibrant and full of life.

What’s in store for Hunger Inc in the coming year?

We’re actively looking at international pop-ups for both The Bombay Canteen and Papa’s. Indian cuisine is having a moment on the global stage, and diners abroad are eager to experience our food beyond the familiar North and South Indian fare, delving into incredible regional diversity. These pop-ups and collaborations allow us to showcase that.

From all that you learnt from the late Chef Floyd Cardoz, what do you hope to pass on to the next generation of chefs?

The greatest lesson I learned from Floyd was his commitment to nurturing talent in others. He also emphasised balance—not just in cooking but in life. Success is not just about what you achieve in the kitchen; it’s about how well you juggle all the roles you play. Whether as a chef, a leader, a mentor, or just a human being, balance is key. Floyd lived by that, and it’s a lesson I carry with me every day. 

3. Aditi Dugar

Founder and director of Masque, Masque Lab, Sage & Saffron and other hotspots, and the first Indian female restaurateur on the Asia’s 50 Best list!

MEETING GLOBAL STANDARDS

“ Masque was just ranked #19 in the Asia’s 50 Best Restaurants 2025 list and India’s #1 Restaurant for the fourth time in a row! I’d be lying if the dream isn’t to break into the World’s 50 Best list, hopefully this year. It isn’t about winning awards but about what these lists represent: the validation that we’re in tune with global standards of wonderful food and impeccable service—not to mention the recognition from peers in the industry. The milestone for me will always be to stay a part of the important lists—it means we’re doing everything right!

BEHIND THE ‘MASQUE’

“Much like Rome, Masque wasn’t built in a day! My experience with Sage & Saffron was a starting point to clients’ expectations from their dining experiences. Of course, food has always been a huge part of my life, thanks to my family and love of travel. Everything has shaped my journey as the founder of Masque… Though there’s so much more to running a restaurant than dishing out great food. The meal has to be 10/10 (that’s a given), but you need tasteful décor, stellar service and staff that treats you like a private diner. You have to do this every single day, with equal gusto and consistency. It’s also about keeping up with global trends because ultimately, you’re dealing with guests who have travelled the world and hold you to a certain standard.”

‘STRICTLY VEGETARIAN’

“I come from a strictly vegetarian family, and I’m married into another. Both sets of parents weren’t too pleased that I started a restaurant that also served meat. My husband, Aditya, supported me and has been instrumental in getting us to the place we’re at today. Now, our parents are our biggest cheerleaders and are incredibly proud of what we’ve built.

Serving meat at Masque, and later at TwentySeven Bakehouse, was strictly a business decision, made easier by the fact that I’m not a professional chef. Things would have probably been different had I been needed in the kitchen. As much as I’m a strict vegetarian, I also love that guests come to our restaurants and can eat whatever they enjoy eating.

WHY SHE STANDS OUT

“Without sounding like a braggart, I think I’m extremely competitive yet a very secure person. Let’s just say I can be relentless in achieving something I’ve set my eyes on, but I’m never bothered with what someone else is up to. Everyone is trying to figure out their own way in this business, so I feel like there’s no time to get caught up in problems that aren’t your own. This has served me really well in keeping my head down and doing the work.”

4. Noelle Kadar

Art facillitator Noelle Kadar co-founded the Jaipur Centre for Art with Maharaja Sawai Padmanabh Singh as an expression of her love for the city. She opens up about art and artsy experiences.

You worked on the Jaipur Centre for Art (JCA) passionately for a year before it took shape in November 2024. What were your thoughts behind the inaugural show, ‘A New Way of Seeing?’

‘A New Way of Seeing’ featured an extraordinary lineup of artists, including Anish Kapoor, Dayanita Singh, Tanya Goel, Alicja Kwade, Sean Scully, Hiroshi Sugimoto and Manjunath Kamath. The inaugural show [at the City Palace] focussed on material that would challenge some preconceived perceptions, celebrate artistic innovation and interact with the historical setting.

You’re so vocal about your love for Jaipur. Do you see JCA attracting a lot of local residents as a place to hang out and immerse in the arts?

Jaipur has always been a city of immense creative potential. One of the biggest challenges for any new cultural space is building an audience. In our case, that audience already exists. The JCA is situated within the museum block of the City Palace, which already attracts locals and visitors from India and abroad.

You once said, “There was something profoundly romantic about immersing myself in a culture that values traditional artistry.” Can you recall some anecdotes from your stay in Varanasi in 2006?

I was in my early 20s when I visited. While this quote may have been focused on Varanasi, I think it resonates with Jaipur, as well. And perhaps that’s what drew me to Varanasi and continues to draw me to Jaipur. I remember feeling in awe of Varanasi and moving around with a sense of deep respect for a culture that I was just beginning to learn about.

A trained artist yourself, you have committed to becoming a facilitator for the arts. Do you think there’s a gap in this space?

Jaipur has long been a magnet for jewellery designers, interior designers and craftspeople who are inspired by its rich artistic heritage. However, despite its deep creative roots, it hasn’t historically been recognised as a place for contemporary practice.

In recent years, though, there’s been a shift. There’s a growing curiosity and appetite for contemporary art in Jaipur; we’re seeing more artists and collectors turning their attention to the city. On a global scale, India and cities like Jaipur are being viewed with fresh interest, not just for their history but as spaces where modern artistic narratives are unfolding.

‘ONE OF THE BIGGEST CHALLENGES FOR ANY NEW CULTURAL SPACE IS BUILDING AN AUDIENCE. IN OUR CASE, THAT AUDIENCE ALREADY EXISTS IN JAIPUR’

Interviews by Shraddha Chowdhury, Duhin Ganju, Rewati Rau