In this interview, Avijit Singh reflects on growing up inside Rohet Garh, the family’s decision to turn heritage into hospitality, and the philosophy behind House of Rohet. He discusses preserving Rajasthan’s culture, championing the Marwari horse, resisting conventional expansion, and building intimate experiences that remain rooted in place and legacy.
In this interview, Chef Shantanu Mehrotra discusses Indian Accent’s evolving identity, balancing tradition with innovation, and the philosophy behind its cuisine. He reflects on protecting principles rather than dishes, creating food with genuine stories, embracing experimentation, maintaining relevance across cities, and building kitchen cultures where talent, curiosity, and opportunity can grow.
Ava Asadi has built Été into more than a pâtisserie, bringing together French technique, Iranian flavors, art, design, and hospitality. From its beginnings in Toronto to its home in Tehran, her vision has centered on showing what Iranian pastry can become when tradition meets contemporary creativity, thoughtful collaboration, and fearless experimentation.
In this interview, Samar Vijay Singh reflects on his Bisen Rajput heritage from Marwatiya, his grandparents’ contributions to governance and industry, and his education shaping a modern outlook. He discusses managing Udai Kothi’s daily operations and renovations, redefining nobility as cultural custodianship, valuing privacy, and hoping to be remembered for kindness.
In this exclusive conversation, Culinary Culture CEO Raaj Sanghvi discusses stepping out of the editorial shadow of his famous parents to build India’s missing institutional hospitality infrastructure. From luxury learnings at LVMH to hosting over 200 Michelin stars, Sanghvi reveals how he is helping the global culinary establishment genuinely recalibrate its relationship with the extraordinary diversity of Indian food.
In this exclusive interview, pastry chef Shahrzad Shokouhivand discusses preserving the historic Art Deco spirit of Tehran’s Enghelab Street while navigating Iran’s volatile economic landscape. From her first-ever Middle Eastern Mérite Agricole knighthood to protecting her 70-person team through closures and wartime inflation, she shares the grit behind fusing foundational French technique with authentic Iranian memory.