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About LFEGA 2020

The LF Epicurean Guild Awards (LFEGA) is India’s premium food awards that honours Taste, Innovation and the People behind the country's vibrant culinary language. Now in its fourth year, LFEGA has been recognising the best of food in India—from the emerging and innovative, to traditional and trendy. LFEGA also awards chic nightclubs, quaint hidden gems that are preserving regional flavours and homegrown wines, craft beers and spirits that have put India on the global map. The people behind our unique culinary language—chefs, entrepreneurs, authors and F&B establishments that are championing sustainable and inclusive practices; and social media stars who are influencing the way people consume food, are also awarded.

Our journey that took off in three Indian metros four years ago, has covered the entire country and LFEGA today is a pan-India award with nominees from Kashmir to Kochi. This year, we opened the nomination process to allow any deserving establishment or individual from anywhere in the country to compete for the top spot. The LFEGA nomination, shortlisting and selection process is transparent and rigorous and overseen by an external process validation agency. An eminent jury comprising influencers, food critics, and gastronomes go through the nominations and select a long list of deserving restaurants in each category. Next, the long list is whittled down to select the two finalists for each category, followed by jury deliberation. In the next step, the jury anonymously dines out at the shortlisted restaurants. The incognito dining and scoring is a hallmark of LFEGA. Members of the jury meet again to select the final winner in each category.

The LFEGA Flames are awarded to the chosen ones among the winners—restaurants that have stayed on top in their pursuit for excellence, have led to a paradigm shift in perspective and presentation of Indian food, and turned into a landmark destination for food in India.

Join our journey to celebrate the best of India's culinary offerings!

THE CO-CURATOR: Chef Manu Chandra

Manu Chandra is the Chef Partner of the Olive Group of Restaurants and the brainchild behind Toast & Tonic, Monkey Bar, The Fatty Bao, Olive Beach (Bangalore) and Olive Goa.

Manu Chandra’s passion for food surfaced at a young age, wielding the ladle since the age of 12, thanks largely to a foodie family. Later at St. Stephen's College, he wrote, designed and helped photograph a book on fusion cuisine.

Manu then enrolled at the Culinary Institute of America (CIA) Hyde Park, New York, where he apprenticed with some of the city's top kitchens. Armed with top honours from CIA, he travelled to Norway to work with the Michelin starred Chef Eyvind Hellstrom. Late 2004 saw Manu returning to India, where he joined the Olive group of restaurants.

A trendsetter of the culinary arts—he’s credited for opening the first gastropub, bringing the open faced bao and trendy Asian dining and its many interpretations to the forefront, and reviving India’s romance with G&T. From innovative cooking to celebrating India’s biodiversity by championing homegrown produce in non-traditional way to showcasing indigenous cultures around food, his repertoire has won him several accolades as a modern star chef.

Notable Awards & Recognitions:
• 2017 - Awarded Chef of the Year at the Times Food & Nightlife Awards, Bangalore.
• 2015, 2016 & 2017 – Selected by GQ India magazine as one of the 50 Most Influential Young Indians.
• Featured in ‘40 under 40, Class of 2016’, an exclusive list of India's finest young business leaders by Fortune India magazine.

Research Partners – Goya Media

LFEGA has partnered with Goya Media, a food media company co-founded by Anisha Rachel Oommen and Aysha Tanya, to enlist quirky and quaint restaurants across the country for the coveted LFEGA Oyster Club. After the jury has voted, the best hidden gems among these will gain entry into this exclusive club.

Anisha and Aysha are food writers and entrepreneurs who also run the Goya Journal.

Jury Panel

Our jury is an eclectic mix of influencers and leaders from various fields. Their love for food and appreciation for the finer things in life have come to define the new paradigm in India's gourmet culture.

Narayan Manepally

Narayan Manepally

An engineer turned beer-prenuer, Narayan Manepally, is the co-founder and CEO of Beerworks Restaurants & Microbrewery Pvt. Ltd, a homegrown brand that’s brewing varieties of craft beer, one keg at a time.

Ashwin Rajagopalan

Ashwin Rajagopalan

Ashwin Rajagopalan is a premier lifestyle writer and travel enthusiast who has been demystifying South Indian cuisine and sharing his food and beverage stories from his worldwide travels.

Pooja Dhingra

Pooja Dhingra

Founder of Le15 chain of patisseries and cafés and the undoubted Pastry Princess of India, she is the host of the popular podcast #NoSugarCoat, and an author with three popular book titles to her name.

Gauri Devidayal

Gauri Devidayal

Tax accountant turned food entrepreneur, Gauri Devidayal, has launched several fine- dining establishments in the country. She is the co-founder of The Table, Magazine Street Kitchen, Miss T and The Table Farm in Alibaug, a farm to table initiative.

Magandeep Singh

Magandeep Singh

Magandeep Singh is a peripatetic sommelier, writer, columnist and a beverage critic. When not running some of the most extensive beverage programs, he tries his hand at deep-sea diving, skiing, triathlons and even DJing.

Antoine Lewis

Antoine Lewis

Antoine Lewis is a food and wine writer and columnist who contributes to various national and international titles and also does a Food, Wine and Book show on 94.3 Radio One’s Good Morning Mumbai.

Ruth Dsouza

Ruth Dsouza

Ruth Dsouza Prabhu is an independent features journalist who contributes to various print, broadcast and social media platforms. As a consultant, she provides food-based content and solutions for several hospitality establishments.

Shuchir Suri

Shuchir Suri

Co-founder of Food Talk India, India’s first and largest online community of food and drink lovers with over half a million followers, Shuchir Suri is a technophile creating novel food experiences.

Romil Ratra

Romil Ratra

An entrepreneur who loves to travel and explore food, Romil Ratra is one of the many faces behind The A Club, a Private Members Work Collective in Mumbai, and also the founder of New Millennium Hospitality Ltd.

Rocky Mohan

Rocky Mohan

Executive director of Mohan Meakins, and the face behind Gourmet Passport, the popular dining privilege app, Rocky Mohan is on a mission of re-discovering the heritage of Indian cuisine.

Suprio Bose

Suprio Bose

Suprio Bose is the Founder of The Nomad Foodie, an online food platform, has written a foodlogue on his culinary trail of Pakistan and frequently shares his world travels on his blog.

Sameer Seth

Sameer Seth

Banker-turned-restaurateur, Sameer Sheth has over 10 years of experience in the restaurant business in India and the USA and is the co-founder and partner at The Bombay Canteen and O Pedro.

Rakesh Raghunathan

Rakesh Raghunathan

Rakesh Raghunathan is a food and travel TV host who loves exploring the nooks and corners of south India, documenting food history, and helping hotel chains develop recipes.

Kunal Vijayakar

Kunal Vijayakar

Kunal Vijayakar is a food writer, author and television personality. Best known for hosting the TV series The Foodie which ran for nine years, he is also the author of Made In India, his first cookbook.

Keshav Prakash

Keshav Prakash

As the founder and curator of The Vault, Keshav Prakash is exploring and adding a carefully curated collection of artisanal whiskies, rums, tequilas, cognacs, gins and other fine spirits to India’s cocktail scene.

Shaun Kenworthy

Shaun Kenworthy

Shaun Kenworthy has spent over a decade consulting with the hospitality industry and helping new project start-ups. He is also the director of the IIHM hotel schools, a pastry chef and also food and travel writer.

Diwan Gautam Anand

Diwan Gautam Anand

A keen reader of culinary history and modern trends, Diwan Gautam Anand has redefined India’s culinary and hospitality landscape with his Cuisine India Foundation and other initiatives.

Anish Sood

Anish Sood

An award-winning DJ, producer and songwriter, Anish Sood recently co-wrote Black Eyed Peas' latest single 'Be Nice' feat. Snoop Dogg. He will soon be releasing his debut album 'Future Perfect' under his label Class Action.

Categories List

Nomination Process

How We Got Here:

1.Nomination

Nominations in each category is a combination of restaurants nominated by our jury and self-nominated entries. Sixteen jury categories were open for self nomination. The combined list is then reviewed and rated by the jury. From here on, the selection process is overseen by our process validators at every step along the way.

Read more

2.Jury Deliberation Round One

Members of the jury meet, deliberate and vote individually to nominate the top 2 restaurants in each category.

3.Dining out & Review

Members of the Jury dine out anonymously and review the finalists under each category. Each restaurant is graded within strict parameters.

4.Jury Deliberation Round Two

A second round of jury deliberation assigns the winners. One, two or three Flames are awarded to the most deserving among the winners.

5.Awards Night

A glittering evening to announce the winners and present the Flames.

MGB Business Advisors Private Limited is the process advisor for LF Epicurean Guild Awards 2020.