The restaurant industry has long been a playground for seasoned professionals, but a new wave of young entrepreneurs is rewriting the rules. These are not just ambitious dreamers banking on Instagrammable decor and buzzy themes—they are deeply invested in the food itself. Menu planning, ingredient sourcing, and tastings are their daily bread, and their knowledge surpasses even some chefs I’ve met.
Take, for instance, Tusheeta Khanna and Anant Bali, the young duo behind Encanto, a newly opened Mexican restaurant in Gurgaon. Their passion for authenticity is evident, not just in the food—which is impressive—but in their understanding of every dish, its origins, and the nuances of each ingredient. Too often, I’ve seen chefs operate with a superficial grasp of their own menu, but these two could school many in the trade.
Then there’s Vanshika Wadhwa, carrying forward her family’s legacy in the food business. Daughter of renowned restaurateur Vineet Wadhwa of Fio, she has launched Kamei, an Asian restaurant that has already won over some of the most discerning food critics. Though I have yet to visit her outlets, the praise from trusted voices makes me confident she’s onto something remarkable.
And let’s talk about Bhagyesh Tekriwal and Utkarsh Khandelia, the brains behind Sorbo, a Mediterranean restaurant that speaks volumes of their dedication. While not as young as the others, their work reflects the same meticulous approach—one where the food is the hero, not just the ambiance.
Moving beyond the NCR, Jaipur has its own rising star in Sagar Nagpal, the force behind Swinton House. Built within an old haveli once owned by a British architect, the restaurant curates a menu inspired by his favorite dishes from around the world. The charm of the setting, combined with a well-thought-out culinary selection, makes it a standout in the Pink City’s ever-growing food scene.
Further north, in Mohali, Arpit Singh is making waves with Prey, an avant-garde concept built over a dam. With open-air dining lit by kerosene lamps, the space exudes a dreamy, romantic charm, setting the stage for an unforgettable dining experience. His vision proves that ambiance and cuisine can come together to create something truly special.
Just today, I met Muskan Katyal, the niece of Porus Arora (the name behind Sticky Rice, Enoki, and more). She is the same age as Tusheeta and Anant and is already making waves with Mala Project, a Gurgaon-based restaurant dedicated to the fiery flavors of Chinese Mala cuisine. Her involvement in the project along with Porus and Tanvi Arora isn’t just token ownership; she’s hands-on, ensuring the authenticity of every bite.
If these young restaurateurs are any indication, the future of dining in India is in excellent hands. Their enthusiasm, knowledge, and commitment to quality are setting new standards. This isn’t just a generational shift—it’s a culinary revolution, and I, for one, am eager to see what they cook up next.
