India’s food industry has seen an extraordinary transformation in recent years, and at the forefront of this culinary revolution are a dynamic group of women entrepreneurs who are rewriting the rules of the game. From redefining traditional cuisines to launching avant-garde restaurants, these female trailblazers are taking the food industry by storm, bringing innovation, sustainability, and a deep passion for gastronomy to the table.
Chef Anahita Dhondy
Chef Anahita Dhondy’s journey into the culinary world started at the age of 10, inspired by her mother’s kitchen. Today, as the lead chef at SodaBottleOpenerWala, Anahita has breathed new life into traditional Parsi cuisine. With her flair for combining old-world charm with modern sensibilities, Anahita has established herself as a pioneer, championing regional dishes and sustainable sourcing in her menus. She’s not only a chef but an advocate for ethical eating, promoting local ingredients and seasonal produce.
Chef Niyati Rao
After honing her skills in renowned kitchens such as Noma in Copenhagen and The Zodiac Grill, Chef Niyati Rao decided to carve her own path in the Indian food scene. In 2021, she launched Ekaa, a Mumbai-based restaurant that offers a contemporary dining experience with a menu that blends global techniques with Indian ingredients. Her visionary approach to dining has turned Ekaa into a culinary destination, redefining the boundaries of Indian cuisine. Niyati’s bold, creative cooking style reflects her philosophy of being unbound by tradition while still respecting it.
Chef Vidushi Sharma
Vidushi Sharma, a seasoned traveler and culinary expert, has explored over 250 cities around the world, which has deeply influenced her approach to cooking. As the Co-Founder and Head Chef of Mensho Tokyo, she has brought authentic Japanese ramen culture to India while maintaining the global standards of the brand. Her second venture, Jinsei by Mensho Tokyo in Gurgaon, is a cloud kitchen offering signature dishes, and Kaleido Asian Kitchen in Noida serves MSG-free, color-free Asian fare. Vidushi’s commitment to quality and authenticity has made her a leader in the Asian culinary segment, pushing the envelope on what diners expect from Asian cuisine in India.
Chef Ananya Banerjee
Ananya Banerjee is a culinary powerhouse with a versatile portfolio that includes food styling, consulting, and authorship. Her widely recognized cookbooks, Bangla Gastronomy and Planet Gastronomy, are rich with regional and global recipes, and showcase her deep love for food. A former executive editor at BBC GoodFood, Ananya is also a celebrity chef whose expertise extends beyond the kitchen to include curating dining experiences for top restaurants and hotels. Her ability to fuse food with storytelling makes her a unique voice in the culinary world.
Chef Hanisha Singh
After a successful tenure at Trident Nariman Point and Smoke House Grill, Chef Hanisha Singh pursued her dream of opening her own restaurant, Plats, in Delhi. Known for its exotic menu, Plats has earned accolades for its creativity and refinement under Hanisha’s leadership. Recognized as one of the most exciting chefs under 40 by Condé Nast Traveler, Hanisha combines precision and innovation in her cooking, offering a truly unique dining experience. Her passion-driven approach ensures that Plats remains a standout in the competitive Delhi food scene.
These five women have made significant contributions to the evolving Indian culinary landscape, each bringing her distinct flair and innovation. As they continue to push boundaries and inspire the next generation of chefs, their stories remind us that the future of Indian cuisine is, without a doubt, in good hands.
