#Bazaar25in2025: People to watch out for in 2025—Food and Hospitality

Indian cuisine has long been celebrated, but today, it stands at the epicentre of a culinary renaissance, driven by a new generation of innovators. From the kitchens of celebrated restaurants to the pages of food blogs and the counters of craft bars, a dynamic wave of talent is reimagining how we experience food and drink. Whether its Devika Manjrekar revolutionising Mumbai’s food scene with the buzzing Toast Pasta Bar and the cult-favourite Toast Doughnut Shop, or Kavan Kuttappan bringing authentic Japanese flavours to Bengaluru with his cosy 20-seater noodle bar, Naru, or Aashie Bhatnagar, the People’s Choice Award winner at the World Class global bartending competition, redefining mixology, these trailblazers are setting the bar high for India’s culinary future.

The Bazaar25in2025 list has been carefully reviewed by industry leaders—Pooja Dhingra, the renowned pastry chef, founder of Le15, and entrepreneur; Ranveer Brar, celebrity chef and restaurateur; and Aditi Dugar, founder and director of Masque, Sage & Saffron, and Twentyseven Bakehouse—ensuring it highlights the brightest talents shaping the future of food and hospitality. This new crop of chefs, restaurateurs, bartenders, food writers, and creators are rewriting the rules—creating a dialogue around sustainability, authenticity, and innovation in the culinary space. Their work not only celebrates the diversity of Indian flavours but also places them firmly on the global stage. Join Bazaar India as we spotlight the culinary visionaries of 2025, who are not just reshaping our plates but redefining the way the world tastes India.

#1 Buland Shukla, founder, For The Record

An architect, musician, audio engineer, and the creative mind behind Goa’s For The Record—Vinyl Bar, Buland Shukla is the perfect example of a modern-day polymath. From crafting mud-and-lime architecture and playing gypsy jazz with The Banjara Quartet, to designing high-fidelity audio equipment, his talents are as diverse as they are impressive. At For The Record, he’s brought his innovative spirit to mixology and, surprisingly, to the kitchen, where his experiments with fermentation and local ingredients have earned accolades for both the food and cocktails. Shukla’s ability to effortlessly merge craftsmanship, creativity, and culinary flair makes him one to watch in 2025.

#2 Amalia Akerkar, chef and founder, Marāi

Amalia Akerkar, raised in a family of chefs and restaurateurs, has been immersed in the culinary world from a young age. After training at the International Culinary Center in New York City and gaining experience at the two-Michelin-starred The Modern, she returned to India during the pandemic. In Goa, she co-founded Marāi with her mother, a restaurant that celebrates slow cooking, sustainability, and community. Akerkar continues to explore food as a medium for storytelling and creating meaningful dining experiences that connect people beyond the plate.

#3 Dina Weber, founder and head baker, Sapa Bakery

At just 30, Dina Weber has transformed Mysuru’s foodscape with SAPA Bakery, a heritage bungalow-turned-culinary destination famed for its sourdough, éclairs, and pulled pork ciabatta. Hailing from Germany’s Black Forest, Weber infuses her German heritage into everything she creates. Her sold-out pop-ups in Bengaluru and baking workshops at Magstreet Kitchen in Mumbai have cemented her reputation as one of India’s most exciting bakers. With SAPA shindigs and a team-first ethos, Weber continues to build a thriving community of food lovers in Mysuru and beyond.

#4 Saloni Kukreja, chef, content creator

Saloni Kukreja is a trained chef, entrepreneur, and content creator known for blending nostalgic flavours with modern twists. Her inventive dishes, like rasmalai cheesecake and ragi hot chocolate, have captured the attention of food lovers. In 2024, she took her passion further by founding Indu Ice Cream, where she combines traditional Indian desserts with artisan craftsmanship, creating unique flavours that redefine the ice cream experience.

#5 Prateek Bakhtiani, chef, creative director, Ether Atelier

Chef Prateek Bakhtiani is the visionary behind Ether Atelier, a brand that has redefined luxury chocolate in India. A biochemist-turned-master chocolatier, he honed his craft at Le Cordon Bleu in Paris before returning to India in 2011 to launch Ether. Combining technical precision with a personal philosophy that views chocolate as a medium for life, love, and art, he sources the finest ingredients and collaborates with icons like Payal Khandwala and Diplomatico Rum. Beyond chocolate, Bakhtiani’s influence extends to Way Too Many Cavities, a pâtisserie bulletin offering insights into modern dessert culture. Through his dedication to craftsmanship and creativity, he is transforming India’s culinary landscape.

#6 Zonu Reddy, co-founder, Spago Foods

Zonu Reddy is the entrepreneurial force behind Magnolia Bakery’s successful entry into India, having co-founded Spago Foods to bring the iconic New York City brand to dessert lovers across Bengaluru, Mumbai, and Hyderabad. Since launching in 2019, Magnolia Bakery has expanded to nine outlets under her leadership, winning fans with its signature banana pudding and cupcakes. A graduate of UC Berkeley in Molecular and Cellular Biology, Reddy combines her scientific precision with a visionary approach to business. With a background in real estate and expertise in digital marketing, she’s reshaping the culinary landscape with a blend of strategy, innovation, and an eye for opportunity—making her a standout name in the food world for 2025.

#7 Chaitanya Muppala, founder, Manam Chocolate

Chaitanya Muppala is the visionary behind Manam Chocolate, a brand transforming India’s artisanal chocolate scene. He built the country’s largest cacao fermentary in Andhra Pradesh, sourcing premium Indian-grown cacao directly from local farmers. The brand has earned global recognition with 17 awards at the UK’s Academy of Chocolate Awards as well as a coveted spot on TIME Magazine’s 2024 list of the ‘World's Greatest Places.’ As India’s first Level 3 Certified Chocolate Taster and the innovator behind his family’s iconic Almond House in Hyderabad, Muppala is blending tradition with innovation, making him one to watch in 2025.

#8 Prateek Gupta, founder, Cafe Dali

Prateek Gupta is the culinary force behind Café Dali, a gourmet Italian haven that is transforming Delhi’s culinary landscape. His journey began during the pandemic, when he learnt how to perfect pasta dough by watching YouTube videos, culminating from his passion for authentic Italian flavours and fresh Italian produce. Today, his restaurants stand out for their distinct concepts, from Café Dali’s refined charm to Trattoria Hugo's playful mix of pizzeria and arcade, and Ristorante Dali—an elegant space with a hidden 1,200-bottle wine cellar. Balancing his garment export business by day, Gupta’s passion for food is paving the way for exciting ventures like the upcoming Dumbo Deli.

#9 Yahvi Mariwala, executive director, Nandan Coffee

Yahvi Mariwala, the third-generation steward of Nandan Coffee, is brewing a legacy of sustainability and innovation. She’s expanded the brand from two cafés in one city to six across four cities, with standout collaborations with Bombay Shirt Company and The White Crow Books and Coffee. Her flagship café in Mumbai’s Kala Ghoda exemplifies her vision of blending tradition with modernity. Through cultural events and impactful partnerships, Mariwala is building meaningful connections.

#10 Vanshika Bhatia, chef, Omo Cafe

Chef Vanshika Bhatia, a rising star in India’s culinary scene, is celebrated for her innovative vegetarian cuisine at Omo Café in Gurgaon. With a diploma from Le Cordon Bleu in London and experience at renowned establishments like Noma and Gaggan, she brings global expertise to her sustainable, zero-waste approach at Omo, focusing on local ingredients. At just 28, her previous venture, Together at 12th, and multiple accolades, including recognition from Culinary Culture Co., solidify her as one of India’s most exciting chefs to watch in 2025.

#11 Girish Nayak, pastry chef, Bombay Sweet Shop

Hunger Inc. Hospitality

Girish Nayak, the culinary force behind Bombay Sweet Shop, is redefining Indian mithais with a touch of innovation. Trained at the Culinary Institute of America and with experience in New York’s top kitchens, Nayak draws inspiration from India’s master halwais (confectioner). His inventive approach blends classic techniques with modern formats, infusing new-age creativity and Western dessert sensibilities to push the boundaries of mithai, while respecting traditional methods that preserve the soul of each sweet.

#12 Megha Kohli, chef, Mezze Mambo

Chef Megha Kohli is a culinary trailblazer who has carved a niche for herself in the Indian and global food scene. As the Chef Partner at Mezze Mambo, she brings the vibrant flavours of the Mediterranean to New Delhi, while her upcoming cookbook India in a Bowl promises to celebrate the soul of Indian cuisine. A fierce advocate for sustainability and regional ingredients, Kohli’s contributions span from creating India’s first 100 per cent locally sourced menu to cooking at the United Nations in Rome. With 18 years of experience and accolades like “Times Chef of the Year,” Kohli’s journey is a testament to innovation, passion, and an unwavering commitment to thoughtful gastronomy.

#13 Rajdeep Singh, chef, founder, Boojee Cafe

Rajdeep Singh founded Boojee in 2019 with a simple vision—a breakfast and sandwich shop built on quality. Starting with a two-person team, he managed evening shifts himself and steered the brand through the pandemic. Today, Boojee has grown into a thriving business with over 250+ members, an in-house bakery, roastery, and expanding outlets. Singh’s focus on quality, team building, and staying true to Boojee’s roots drives its ongoing success.

#14 Shiv Mandrwal, chef, Masque

Shiv Mandrwal started his culinary journey working at a small Chinese food stall in Mumbai to support his family while studying in the Maximum City. After graduating, he worked at Prego, The Westin Mumbai, focusing on Italian cuisine. In 2016, he joined the pre-opening team at Masque, where he worked with local ingredients to create inventive menus and collaborated with some of the world’s top chefs. After spending a little while at Noon as Head Chef, Mandrwal is now back at Masque, continuing to celebrate local flavours and push creative boundaries.

#15 Adharsh Kumar, content creator 

Adharsh Kumar launched Not Your Amma’s Kitchen in January 2024 and grew it to 159k+ Instagram followers and 50k+ TikTok followers in under a year. His content, featuring 38 unique dishes, amassed nearly 19 million plays, 209k shares, and over 1 million likes. Known for his creative editing and videography, his work even landed him the chance to shoot for a Times Square ad campaign. Kumar’s journey from a home cook to a multi-talented creator continues to inspire his growing audience.

#16 Kavan Kuttappa, chef and founder, Naru Noodle Bar

Naru Noodle Bar, Kavan Kuttappa’s 20-seater ramen spot in Bengaluru, has quickly become a cult favourite for its rich broths and authentic flavours. Before launching it in 2021, Kuttappa trained at the Culinary Institute of America and worked at top restaurants like Eleven Madison Park and Momofuku in New York. Back in India, he helped shape The Permit Room’s menu, giving South Indian dishes a fresh twist. Kuttappa’s approach is all about bringing local ingredients into the spotlight while staying true to tradition but with his own spin.

#17 Yangdup Lama, mixologist, founder, Sidecar 

Yangdup Lama, a bar owner, entrepreneur, and author, has been at the forefront of India’s cocktail scene for 25 years. From winning Indian Bartender of the Year in 1996 to earning the ROKU Industry Icon award in 2024, his achievements include global honours like the Bar World 100 and Keeper of the Quaich. His bar, Sidecar, ranks among the World’s 50 Best Bars, while Lama remains true to his roots, proudly calling himself a bartender at heart.

#18 Devika Manjrekar, chef, founder, Toast Pasta Bar, Toast Doughnut Shop

Devika Manjrekar, the chef behind Toast Pasta Bar and Toast Doughnut Shop, began her culinary journey at 17, inspired by Jamie Oliver and MasterChef Australia. After studying at Le Cordon Bleu in London, she returned to Mumbai, bringing her focus on sustainability and bold flavours to the city. With Toast Pasta Bar now a neighbourhood favourite, Manjrekar’s food is all about balance, beauty, and deliciousness.

#19 Akshat Agarwal, chef, Sage & Saffron

Akshat Agarwal, business head and head chef at Sage & Saffron, started his career straight out of college alongside Aditi Dugar, founder at Sage & Saffron. Agarwal’s leadership has made Sage & Saffron a name synonymous with creativity—whether it's bringing in Michelin-starred chefs or creating bespoke menus. His influence extends beyond catering, as he played a key role in shaping the success of other brands like TwentySeven Bakehouse and Circle Sixty-Nine. With his innovative approach, we can expect even more exciting projects from Agarwal in the coming year.

#20 Priyasha Saluja, chef, health coach, founder, The Cinnamon Kitchen

Priyasha Saluja, hormone health coach, chef, and founder of The Cinnamon Kitchen, is redefining snacking in India with clean, gluten-free, and preservative-free products. Her passion for millet-based baking earned her the Sushma Swaraj Award. A two-time TEDx speaker and recognised by India Food Network, Saluja turned a ₹50,000 investment into a thriving, bootstrapped business with over 70 employees, transforming the way India snacks in just four years.

#21 Aashie Bhatnagar, mixologist, Cobbler & Crew

Aashie Bhatnagar, aka Pocket Dynamyte, is a Pune-based mixologist redefining bartending with her innovative, culinary-inspired cocktails. She was the first Indian to make it to the Top 12 at the World Class by Diageo competition in Brazil, where she also won the People’s Choice Award. Named Mixologist of the Year 2023 by Zee Zest and Jim Beam Bartender of the Year, Bhatnagar has worked with The Oberoi Gurgaon and The Ritz-Carlton Pune, representing India on the global stage. Off-duty, she’s passionate about dance, food, and the history of spirits.

#22 Adhya S, nutritionist, content creator

Adhya S is a dynamic data analyst, nutritionist, Instagram content creator based in Chennai, with roots in Kerala. Her story is one of turning challenges into opportunities. In 2018, while dealing with PCOS and thyroid issues, she decided to rethink her approach to food, swapping indulgence for balance without sacrificing flavour. During the pandemic, her kitchen experiments with healthy, delicious recipes found an audience on Instagram, and by 2024, she had built a community of over a million followers. From being featured in the FAO’s millet cookbook to collaborating with brands like Philips and ITC, Adhya S has shown how simple, nutritious food can be exciting and accessible. Her journey is proof that healthy living doesn’t mean giving up on the joy of food.

#23 Rijul Gulati, chef, Indian Accent Mumbai

Chef Rijul Gulati’s love for cooking started at Indian Accent, New Delhi, where he spent 10 years refining his skills. His journey took him across the globe, from pop-ups in Italy to events in Israel and New Zealand. After climbing the ranks to senior sous chef, he’s now head chef at Indian Accent, Mumbai, leading a team of over 20 chefs and creating award-winning menus that keep guests coming back for more.

#24 Kaushik Raju, founder, FarmLore 

Kaushik Raju is changing Bengaluru's dining scene with his 37-acre farm-to-table restaurant—FarmLore. Focusing on hyper-local ingredients and zero-waste practices, FarmLore serves seasonal produce grown on-site, collaborating with local producers. Led by chef Johnson Ebenezer, it was regarded among the  World's 21 Most Progressive Restaurants list (a list by World’s 50 Best Restaurants). With Raju’s vision, FarmLore continues to innovate, and there is plenty more to come this year. 


#25 Ananya Bhandare, founder, Jungly Delights

Ananya Bhandare is making snacking healthier with Jungly Delights, a brand of superfood bars crafted from Indian ingredients such as ghee, millets, ashwagandha, and moringa. As a certified Integrative Nutrition Health Coach, she develops each recipe herself, ensuring the snacks are as functional as they are delicious—boosting immunity, aiding digestion, and enhancing focus. Bhandare is also the founder of the Jungly Wellness Festival, India’s largest wellness event, returning this March with the aim of making wellness accessible and enjoyable. 

Lead image: Instagram/Mandeep Singh

Also read: #Bazaar25in2025: People to watch out for in 2025—Fashion

Also read: #Bazaar25in2025: People to watch out for in 2025—Culture