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CUISINES

Traditional Indian

The category includes restaurants whose ethos and menu are centered around the preservation of Indian culinary heritage. The food they serve stays true to the origin and roots of the cuisine, in both recipe and presentation, while still leaving room for innovation. These are restaurants that credit provenance, and use produce as present in the root cuisine.

Karavalli, The Gateway Hotel, Bangalore

Over a quarter century old, this iconic restaurant offers an authentic experience of the coastal South-West, from Goa all the way down to Kerala. Karavalli is built on a culinary philosophy anchored in the preservation of traditional recipes.

Bukhara, ITC Maurya, Delhi

Bukhara is a culinary landmark that showcases the traditional art of slow cooking and serves the robust flavours of North-West Frontier Province cuisine in a space that is rustic and minimal.

The Bangala, Chennai

The Bangala is a family-run hotel that specialises in Chettiar cuisine. Renowned for its family kitchen, The Bangala serves authentic recipes that have been handed down from generation to generation.

Arth, Mumbai

Arth, India’s only gas-free traditional kitchen, is a proponent of slow cooking and is on a mission of reviving forgotten, lesser-known styles of cooking, regions and ingredients.

Dum Pukht, ITC Maurya, New Delhi

Dum Pukht showcases the grand cuisine of India in a setting that truly befits its regal origins. Upholding royal culinary traditions, it is known for slow-cooked recipes borrowed from courts across the country – from Kashmir to Hyderabad to Awadh.

Progressive Indian

Restaurants whose offerings are a modern interpretation of traditional Indian cuisine, with dishes that are a radical departure from the traditional, by way of technique or presentation, and highlight the restaurant’s individuality and ethos. Thoughtful creativity in innovation and separating ingenuity from gimmick and fusion make them stand apart.

Avartana, ITC Grand Chola, Chennai

Avartana offers an exclusive blend of traditional and progressive Southern Indian Cuisine where traditional ingredients meet 21st-century global technology. The Sanskrit word ‘avartan’ refers to rhythm, mysticism and magic which the food embodies.

Indian Accent, The Lodhi, Delhi

Indian Accent merges the flavours of traditional Indian cuisine with global ingredients and techniques to create an inventive, original style. Honouring culinary roots, while reinventing the experience on the plate, Indian Accent lends a modern twist to traditional food.

The Bombay Canteen, Mumbai

The Bombay Canteen showcases the unexplored charm of India’s culinary diversity. It serves contemporary interpretations of regional cuisine using local ingredients and traditional flavours with its seasonal menus.

Masque, Mumbai

Masque puts the spotlight on Kashmiri Pandit food, the home-cuisine of Chef and Co- Founder Prateek Sadhu. Every season the team spends time in the Valley, foraging for ingredients, as well as newer ways to reimagine traditional dishes from the region.

Oota Bangalore, Bengaluru

Celebrating the cuisine of Karnataka from the Canara Coast to the Western Ghats, Oota features popular favourites from Mangalore and Coorg, as well as lesser-known delicacies from the state’s numerous communities.

Emerging Indian

This category includes restaurants that place value on hyper-local cuisine, are ingredient-centric, feature lesser-known regional cuisines and set a new direction for both the industry and consumer.

O Pedro, Mumbai

A Goan-Portuguese restaurant and bar, O Pedro brings to the fore Goa’s stunning culinary diversity in an authentic yet playful manner. Blue painted pillars, lace curtains and freshly baked pois recreate a microcosm of Goan culture with a seafood-forward menu.

The Bombay Canteen, Mumbai

The Bombay Canteen showcases the unexplored charm of India’s culinary diversity, marrying them expertly with familiar flavours and ingredients. It serves contemporary interpretations of regional cuisine using local ingredients and traditional flavours using seasonal menus.

Oota Bangalore, Bengaluru

Celebrating the cuisine of Karnataka from the Canara Coast to the Western Ghats, Oota features popular favourites from Mangalore and Coorg, as well as lesser-known delicacies from the state’s numerous communities.

Masque, Mumbai

Masque puts the spotlight on Kashmiri Pandit food, the home-cuisine of Chef and Co- Founder Prateek Sadhu. Every season the team spends time in the Valley, foraging for both ingredients as well as newer ways to imagine traditional dishes from the region.

Rustom’s Parsi Bhonu, Delhi

Run by Kainaz Contractor and Rahul Dua, Rustom’s Parsi Bhonu is a quaint intimate dining space that offers a glimpse into a traditional Parsi home, complete with authentic home- cooked food and recipes that have been passed on from generation to generation.

Chinese

This category recognizes restaurants that exclusively honour the Chinese culinary traditions, and showcase the diversity of cuisine, ingredients and techniques from the region, providing guests an authentic experience of Chinese hospitality.

Yauatcha, Mumbai

A flag-bearer of yum cha culture, Yauatcha offers an authentic experience of Cantonese cuisine, presenting the textures, flavours and techniques of the region through a tea-house and bar in a modernist sensibility.

Royal China, Mumbai

A pioneer when it comes to dimsums and Cantonese cuisine, this restaurant marries traditional with contemporary elements. Apart from authentic Chinese food, they also have an extensive range of fine wines.

Cantan, Bengaluru

A venture by the Olive Group, Cantan offers authentic regional Chinese food with contemporary flavour riffs on its menu. Think Guangzhou-style street staples from wood- fired oven, hot pots, shao kao or Chinese barbecue, flavoured teas and more.

Shang Palace, Shangri-La's - Eros Hotel, New Delhi

A restaurant that offers a delightful taste of Sichuan, Cantonese and Yunnan cuisine complemented by authentic Chinese hospitality. The 47-year old legacy boasts of food made from ingredients sourced directly from China.

Ling’s Pavilion, Mumbai

Known for a customised menu serving popular Chinese fare and housed in an intimate setting fitted with oriental artefacts, Ling’s Pavilion has become an integral part of Mumbai’s culinary landscape.

Japanese

Restaurants that honour the Japanese culinary traditions, flavours, cooking techniques, and art of presentation while introducing diners to the simplicity of seasonal ingredients and diverse meal styles.

Megu, The Leela Palace, Delhi

Specialising in authentic Japanese flavours, Megu brings alive Japan in the streets of New Delhi. Recipes are prepared using the Japanese sumibi aburiyaki technique of grilling and exotic ingredients brought in from the markets of Tokyo.

Wasabi by Morimoto, Taj Mahal Palace Hotel, Mumbai

Powered by Chef Masaharu Morimoto, aka Iron Chef, Wasabi’s menu showcases authentic Japanese ingredients, Japanese techniques, but draws inspiration from China, France, Korea and more.

Izumi, Mumbai

After exploring Tokyo and mastering the art of sushi and ramen, Nooresha Kably set up Izumi, a 15-seat Japanese restaurant-bar serving delicious authentic Japanese specialities. The dishes offer traditional flavours served with a modern twist and cooked to perfection.

Edo Restaurant & Bar, Bangalore

Located in ITC Gardenia, Edo derives its inspiration from the era that saw a rise of intellectual artists and contemporary art and music in Japan. An Izakaya style dining, the restaurant offers an open sushi bar and also an exquisite collection of Japanese wines, sake and whiskeys.

Yuuka, Mumbai

Yuuka offers a luxurious dining experience along with an aesthetically pleasing Japanese decor, overlooking the sea. The contemporary eating joint offers native Japanese flavours and textures and combines them with modern elements.

Multi-Asian cuisine

The category includes restaurants that offer a faithful representation of cuisine and culture from the Asian region, extending the experience to design, décor, and service.

Koko, Mumbai

The interiors at Koko are representative of the restaurant’s modern interpretations of Pan Asian cuisine. From the island bar and a mahjong jigsaw wall to the unusual cocktail menu, Koko offers a rich experience of Asian culture through food and ambience.

The Fatty Bao, Bangalore

Modelled around an Asian dining-meets-rooftop bar concept, The Fatty Bao draws inspiration from the vast, diverse continent while focusing on clean eating and employing sustainable, organic, and local ingredients.

Seefah, Mumbai

Located in Bandra, this authentic Thai-Japanese restaurant is the brainchild of husband and wife Karan Bane and Seefah Ketchaiyo. What sets Seefah apart is the homestyle multi-cuisine menu infused with subtle flavours and aromas of native herbs and spices with spot-on textures.

Foo, Mumbai

The menu at Foo brings together an Asian tapas bar concept that celebrates Asian flavours to the fullest. From signature Negroni cocktails to Nikkei cuisine and fine Chinese teas and tisanes, Japanese specials, dim sum and sushi get a swish makeover here.

Miss T, Mumbai

Miss T is a collaborative effort of some of the finest names in the city- Pankil Shah, Gauri Devidayal, Jay Yousef, Sumit Gambhir and Abhishek Honawar. Collectively they’ve worked towards achieving the perfect harmony of food, cocktails, music and overall vibes of this southeast Asian venture. The menu boats of Vietnamese and Burmese flavours served with a twist alongside an exhaustive list of potent cocktails.

Italian

Restaurants that present Italian cuisine that’s true to the region of origin, keeping provenance, culinary culture, etiquette and tradition at the forefront of service and cuisine are nominated in this category.

Vetro, The Oberoi Mumbai

Serving classic Neapolitan cuisine with a range of Italian wines, Vetro’s attention to detail, refined elegance is matched by a well-stocked enoteca and cheese humidor and transforms from a relaxed lunch venue to a vibrant and glamourous setting.

Artusi Ristorante E Bar, Delhi

A fine-dining Italian restaurant that serves home-style Italian cuisine from the region of Emilia-Romagna, Artusi’s attention to detail reflects in its wine list, carefully sourced ingredients and a menu that retains authenticity.

Alba, JW Marriott Bengaluru

This modern Italian restaurant is known for redefining contemporary Italian classics while retaining the authenticity of cuisine with fresh and seasonal ingredients sourced from farms.

La Piazza - Hyatt Regency, Delhi

Marking 25 years of excellence, La Piazza was the first Italian trattoria-style restaurant with a live kitchen to open in the Capital, and the first to introduce customers to little-known Italian wines.

CinCin, Mumbai

CinCin draws inspiration from the potent flavours of regional Italy and brings seasonal specials to the table. Focused on making only fresh hand-cut and hand-rolled pasta, they also offer a fine selection of 38 wines to choose from.

Seafood

For restaurants with a seafood-led menu, whose quality, freshness, and treatment of produce, have remained consistently high compete under this category. Prioritising ethical sourcing with sustainable practices built into their menus and making efforts to educate the diner as part of the guest experience, are ranked higher.

Karavalli, The Gateway Hotel, Bengaluru

This iconic restaurant offers an authentic experience of the coastal South-West from Goa all the way down to Kerala. Karavalli is built on a culinary philosophy anchored in the preservation of traditional recipes that have been sourced from homemakers and thattu kadas in the region.

Bastian, Mumbai

The restaurant’s name is a nod to everyone’s favourite crustacean from the Disney production The Little Mermaid, and the menu is a seafood enthusiast's dream. The restaurant prides itself on making all sauces, condiments, breads and mixers in-house.

Ministry of Crab, Mumbai

Ministry of Crab in Mumbai is a culinary venture of Chef Dharshan Munidasa that serves the flavours of Colombo, the spices—from black pepper to chilli flakes and even the salt, are shipped from Sri Lanka.

Mahesh Lunch Home, Mumbai

Established in 1977, this seafood-speciality lunch home is the first restaurant in Mumbai to serve authentic Mangalorean food. Serving home-style food using authentic Konkani spice- mixes, the restaurant also offers other coastal foods.

Trishna, Mumbai

Serving fiery flavours from South India, this restaurant lists local seafood such as Bombay duck, mackerel and crab. Serving primarily Mangalorean cuisine, this old-school styled restaurant gets guests from far and wide.

Western-Inspired

Restaurants whose cuisine demonstrates the ability to use codified techniques and styles whilst holding up high benchmarks in innovation and creative freedom. These restaurants are simultaneously pushing the Indian ingredient story and exploring the biodiversity of Indian produce.

Toast and Tonic, Bengaluru

Despite borrowing from Asian, French, Italian and Latin American, chef Manu Chandra’s Toast and Tonic celebrates India’s bio-diversity by championing local ingredients in a non-traditional way.

The Table, Mumbai

The Table, a San Francisco style globally inspired restaurant has introduced culinary concepts like casual fine-dining and community tables in Mumbai. The restaurant offers modern global cuisine and a true farm-to-table experience with a focus on ingredients and simple flavours.

Qualia, Mumbai

Qualia, which means the quality of a sensory experience, draws influences from regional Maharashtrian staples combined with contemporary European finishes. Creating a unique meal experience, the menu focuses on ingredients interpreted by chef Rahul Akerkar.

Americano, Mumbai

Boasting of an American-inspired Italian menu, the food at Americano combines chef Alex Sanchez's globetrotting approach in such a way that there isn't a single overarching cuisine here, and instead a drawing from different culinary traditions.

Olive Bar and Kitchen, Delhi

Mediterranean at heart, Olive Bar and Kitchen, celebrates pan-Indian produce by including ingredients such as cumin molasses, bamboo seeds from North East, and a cheese board with local varieties.

EXPERIENCES

Nightlife: Best Cocktail Bar

This category awards the lounges and bars that offer an engaging cocktail experience, with the right drinks selection focussed on quality, consistency and uniqueness. A well-designed bartender counter and station, great service, decor and food or at least bar snacks earn bonus points.

Sidecar, Delhi

Award-winning mixologist and renowned bartender Yangdup Lama’s Sidecar offers artisanal cocktails made with exciting ingredients and concoctions. Their drinks make use of in-house flavour extracts, syrups, grogs and tinctures that define the character of the bar.

Americano, Mumbai

The bar menu pays homage to the city and has been crafted by Darren Crawford and aims to provide simple and clear flavours whilst making use of a host of in-house infusions, tinctures and bitters.

Nightlife: Best Live Music Bar

This category awards the lounges and bars that offer an engaging nightlife experience, with the right vibe, ambience, atmospheric lighting and a compelling curation of popular culture, with events, live bands and playlists that keep the crowds coming back.

antiSOCIAL, Mumbai

Antisocial attempts to create a space dedicated to expression of the Indian sub-culture. It has hosted several gender-bending gigs, promoting inclusivity and inviting independent artists to freely express and present their creations.

Prism, Hyderabad

What emerged as an attempt to change the music scene of nightclubs and nightlife in India, Prism boasts of an uplifting playlist and electrifying lighting.

New Restaurant

This category recognises the best among new restaurants that have launched over the last year in or after January 2019. The restaurant should’ve made a significant impact on the city’s restaurant culture, and maintained consistency in quality of food, service, and ambience.

Comorin, Gurgaon

Chef Manish Mehrotra’s latest venture, Comorin offers a look at the flavours of the Indian peninsula. Comorin serves regional Indian flavours, comfort foods curated with the intention of stirring up nostalgia, presented in a modern style.

Qualia, Mumbai

True to its meaning, Qualia, which means the quality of a sensory experience, focusses on creating a unique meal experience. The menu is inspired from chef Rahul Akerkar’s several expeditions along with his childhood food memories.

Ishaara, Mumbai

This modern Indian restaurant started by Prashant Issar and Anuj Shah offers dishes from all over India and builds an inclusive environment by employing people with hearing impairment as the staff.

Cantan, Bangalore

Olive group’s newest venture is a Chinese Bar House serving authentic flavours from the Hunan, Sichuan and Guangzhou provinces of China. Curated by chef Manu Chandra, Chetan Rampal and executive chef Prashanth, Cantan also provides a Japanese-style live counter.

Americano, Mumbai

Chef Alex Sanchez and his partner Mallyeka Watsa’s newest venture draws influence from Italy and serves pizza and hand-rolled pasta. A sophisticated space offering home-style recipes, Americano lists foods from diverse traditions of Italy.

Best Indian Wines

Our category honours a vintage of an Indian wine for its body, bouquet and balance, and also considers its versatility and value for money.

KRSMA ESTATES CABERNET SAUVIGNON 2016

Krsma Estates may be a relatively new kid on the block in India’s wine story, but their unique terroir—Hampi—and the limited-production wines are coveted nation-wide. The classic grape variety of Cabernet Sauvignon produces robust and fruit-forward red wine with hint of spices.

SETTE 2018 BY FRATELLI

In India’s premium wines category, Sette is a name to be reckoned with. Sette 2015 has amasculine expression with coffee and musk notes tied together with sweet aromatic spices.On the palate, it evolves and matures to give a deep, smooth and long finish.

LA RESERVE BY GROVER ZAMPA VINEYARDS

An internationally renowned Indian red wine, La Reserve by Grover Zampa Vineyards is made from a blend of Cabernet Sauvignon and Shiraz grapes. The wine has red and dark berries with a touch of spiciness on the nose and a full bodied mouthfeel.

LA RESERVE BLANC BY GROVER ZAMPA VINEYARDS

Another classic wine from the stable of Grover Zampa Vineyards, La Reserve Blanc is a white wine made from barrel-fermented Viognier grapes. The naturally expressive Viognier is subtly rounded off with time in oak barrels. La Reserve Blanc is redolent with notes of apricot, honey and hints of tropical fruits.

CHAROSA RESERVE TEMPRANILLO

Made from Spanish Tempranillo grape varietal, Charosa Reserve Tempranillo has the comforting aromas of vanilla and chocolate. As you taste the wine, a burst of red berry notes such as strawberry, raspberry and plum, hit you. The wine has spent 12 months in French oak barrels that helps soften the wine.

Best Indian Craft Beer

Craft brewing is a business of passion, art and science. This category honours the Indian craft brewing movement, awarding an exceptional craft beer that will be assessed on its aroma, colour, palate, and mouth-feel.

EIGHT FINGER EDDIE BY GOA BREWING CO

Made by Goa Brewing Co., Eight Finger Eddie is an IPA with tropical notes of mango and pineapple, which is balanced well with citrus note. The mouthfeel is soft and creamy but yet zingy!

UNCLE DUNKEL BY GEIST BEER

Bengaluru-based Geist Beer pours its beers at many of the city’s watering holes. Of them all, the smooth finish Uncle Dunkel is the most popular. The deep dark of the Dunkel may look intimidating but the banana and clove notes are familiar. These notes are then bolstered by distinctive cocoa, caramel and coffee notes.

WHITE RHINO IPA

This Indian-made IPA is fruity and tropical, has malty base notes and a light, grassy aroma. Medium-bodied, with hints of grapefruit and citrus on the palate, it has a clean, bitter finish.

TOIT WEISS

Now present in three Indian cities, Toit is steadily gathering loyalists. Their Hefeweizen, simply called Weiss, is a Bavarian-style wheat beer known for banana and clove notes with an uncomplicated taste profile. The beer has become the go-to drink for craft beer novices.

HEFEWEIZEN BY WINDMILLS CRAFTWORKS

Bavarian wheat beer that is fruity yet tart has the tell-tale banana-clove flavour combination, but it is the treatment of the hops that gives this beer character at Windmills Craftworks—a microbrewery and an Indian restaurant in Bengaluru.

Best Inclusive Establishments

The category recognizes institutions that provide a safe working environment with equal opportunity for people of all genders, economic backgrounds, languages and cultures. Hospitality initiatives and kitchens that employ differently-abled, or provide opportunity to marginalised groups, deserve to be ranked higher.

Ishaara, Mumbai

Ishaara, launched by Prashant Issar and Anuj Shah of Stratix Hospitality in partnership with restaurateur Riyaaz Amlani, is not just another pan-Indian restaurant. Along with the traditional Indian flavours that they serve with a modern twist, Ishaara employs hearing and speech impaired staff to create a truly inclusive dining experience.

Kitty Su – The Lalit, Mumbai

Kitty Su is spearheading the movement of breaking stereotypes in all ways possible. In its endeavour to promote inclusivity and diversity, the nightclub hosts performances of drag queens, members of the LGBTQ community, acid attack survivors and differently-abled individuals.

Writer's Cafe, Chennai

Restaurateur M. Mahadevan’s Writer’s Cafe is a safe haven for women who have survived acid attacks and domestic abuse. The Swiss cafe-cum-bookstore trains the survivors in the skill of baking and confectionery also offers a space for their rehabilitation and employment.

The Oyster Club

The club honours lesser-known, quaint restaurants, cafes, little shacks or a nugget of a restaurant in any part of the country that are quietly making waves in their respective towns and cities with innovation and exceptional food.

The Shap, Calicut

Arguably the most popular restaurant in Kozhikode at the moment, The Shap is themed around a toddy shop, sans the toddy. The small-plate format and pocket-friendly pricing are conducive to sampling a wide variety of dishes.

Michinga Restaurant, Guwahati

Wooden floors and powder-blue cane furniture lends Michinga an air of warmth and hospitality; the food does not disappoint either. Primarily serving Naga and Khasi food, the many varieties of thalis on offer are worth working up an appetite for.

The Culinarium, Coonoor

The Culinarium is known for its exceptional service and cosy high-roofed space that offers diners a breath-taking view of the surrounding hills. The cuisine extends to European bistro food, with an impressive breads and pastry section, all of which are made in-house.

Sorshia & Co. Cafe, Kohima

Nestled within the hills of Kohima, the best word to describe Sorshia & Co. Cafe is ‘cosy’. Soft lighting, wooden furniture and a green coffee bar set against a dusty pink wall, this is the place to experience the warm hospitality of Nagaland. The menu is small and features ‘Asian’ flavours that are best described as comfort food.

Pearls and Chiffon, Narendra Bhawan, Bikaner

Featuring the culinary heritage of the Bikaner royal family, Pearls and Chiffon serves traditional royal favourites in the elegant powder-blue dining halls of the Narendra Bhawan. A curated wine list and table-side preparations make this a truly unique culinary experience.

Iconic Restaurant

The legacy of Dum Pukht, a lauded Awadhi restaurant under the ITC stable, lingers much in the same way that the aromas from its famous biryani does. A homage to the royal kitchens of India, this diner has recreated recipes as old as 200 years, bringing alive long-lost traditions like slow-cooking and using coal fires to preserve the aesthete of Indian food.

Dum Pukht, ITC

The legacy of Dum Pukht, a lauded Awadhi restaurant under the ITC stable, lingers much in the same way that the aromas from its famous biryani does. A homage to the royal kitchens of India, this diner has re-created recipes as old as 200 years, bringing alive long-lost traditions like slow-cooking and using coal fires to preserve the aesthete of Indian food. Its offerings range from tender kebabs to robust qormas, all emerging from the royal kitchens of Awadh.

INDIVIDUALS

Change Maker of the Year

This is an award for individuals, institutions, social bodies, or even state governments that have initiated and executed work that is making a significantly positive impact on food production, consumption, it’s impact on the environment and society.

Riyaaz Amlani

If a changemaker is someone who has influenced tangible change in the way the F&B industry works then there’s no one more befitting than Riyaaz Amlani. From launching Mocha, India’s first standalone café, almost two decades ago to creating a desi bar chain, Social, helming an industry movement against food aggregators to playing a pivotal role in getting Mumbai all-night retail sanctioned, Amlani has been at the forefront of epochal shifts in the industry, making change – where it’s needed.

Chef of the Year

This award is given to a chef who has scripted a unique story in the Indian food landscape and has been part of it for a minimum of 5 years. Apart from building successful restaurants, imbuing values such as ethical sourcing of ingredients and promoting lesser-known cuisines, are considered. Nominees include Indian and foreign chefs who.

Chef Prateek Sadhu

Prateek Sadhu is a non-conformist. When the maverick chef joined hands with Aditi Dugar to launch Masque, India’s only diner without a menu, it was a step that was as bold as it was risky. Introducing unexplored concepts, since then, has been Sadhu’s pet peeve. Be it invoking the urgency of sustainability, revitalizing the value of foraging or unearthing lost recipes of India, Sadhu has done much to re-imagine Indian cuisine.

Lifetime Achievement Award

This award is given to an individual who has created a legacy in the food and beverage industry and have dedicated their work to furthering the quality of the F&B industry.

AD Singh

As a veteran restaurateur who was ahead of his times, ask AD Singh how he got here, and you’ll often hear him repeat, “I was at the right place at the right time.” As a trailblazer who changed the Indian F&B scene by introducing cafes, restaurants and diners like we hadn’t seen before, Singh has honed and shaped several award-winning chefs under his wing. From a funky shack-like space such as Lady Baga, to a fine-dine one like Olive, Singh’s career has been all about innovation and consistency.

Book of the Year

This award is given to a cookbook or a book on food published in India, that offers more than just a recipe collection, but one that pays homage to a cuisine, an ingredient, its cultural roots, or a movement.

The Flavours of Nationalism: Recipes for Love, Hate and Friendship
Nandita Haksar; Speaking Tiger; 2018

In her award-winning memoir, human rights lawyer Nandita Haksar examines how tastes and attitudes to food are shaped by caste, race, gender and class—even as she revisits the eternal debate on inter-dining. The book asks the uncomfortable question of how a country that won't eat together, stay united?

The Mughal Feast: Recipes From The Kitchen Of Emperor Shah Jahan
Salma Husain; Roli Books; 2019

Rich in visuals and high on information, this book is a "transcreation" of the Nuskha-e- Shahjahani, an original handwritten Persian recipe book dating back to Shah Jahan’s reign. An aesthete and lover of fine living, Shah Jahan's kitchens featured an array of breads, kebabs, pulaos and sweets—all of which have been faithfully featured—with many a classic recipe.

Food Entertainer

The award is presented to a television host of a lifestyle show who entertains and engages viewers as s/he sheds light on the more obscure cuisines and cultures of the world. (The final decision rests with LF)

Ranveer Brar

Ranveer Brar

Part of why everyone loves Ranveer Brar is because he nudges you to begin "romancing" food. He approaches food with the acumen of a skilled chef, and the curiosity of a child. On his show, Himalayas: The Offbeat Adventure, he embarks on a gastronomic adventure in the higher altitudes of the mountain ranges. From scouring for rare foods to cooking with locals, Brar travels from the cold desserts of Ladakh to the mountain slopes of Himachal, exploring the mighty mountains, its people and food.

Food Microblogger

This award recognises the brain behind a successful microblog that uses a popular social media platform to create quality content around food, whether it is through sharing recipes, reviews or information on cuisines. Quality of photographs and storytelling are as important as follower count. (The final decision rests with LF)

Uma Raghuraman

Uma Raghuraman

In Uma Raghuraman, you can find the warmth of a mother and the expertise of a chef. She is better known as Masterchef mom, thanks to her eponymous food blog, masterchefmom.blogspot.in. It has scores of recipes that Raghuraman has been documenting for more than two decades now. With the support of 71.8K followers on Instagram, her feed is a smorgasbord of well-shot and thoughtfully styled images that offer a peek into simple-yet-creative dishes.