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<loc>https://www.robbreportindia.com/food-and-drink/gastronomy/indias-luxury-food-power-chefs-manish-mehrotra-and-panchali-mahendra-among-others</loc>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/x2ijcqbq/Bharat-Bhavan-Bhopal-4.jpg</image:loc>
<image:caption><![CDATA[ From left: Not a Berry is a gin-based cocktail with strawberry and balsamic, and rhubarb bitters ; Jairaj Singh Solanki opened Lair in 2020 ; The Kadaifi Avocado Tartre is topped with basil caviar. ]]></image:caption>
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<image:caption><![CDATA[ From left: Manish Mehrotra is the founding chef of Indian Accent, Comorin, and Nisaba ; At Nisaba, New Delhi, diners can enjoy mains including jammy eggs with winter saag, pinenuts, and masala makki di roti.]]></image:caption>
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<image:caption><![CDATA[ From left: Lupa in Bengaluru serves modern European and Mediterranean dishes ; Bengaluru-based Manu Chandra is a classically trained European chef ; the restaurant features a creative bar programme with a seven-page drinks menu. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/yyx747ca/Bharat-Bhavan-Bhopal-8.jpg</image:loc>
<image:caption><![CDATA[ From left: Ekaa in Mumbai focuses on an “ingredient-first”, cuisine-agnostic philosophy; Niyati Rao’s formative years included a stint at renowned restaurant Noma in Copenhagen; Nothing Fishy is a vodka-based cocktail with shrimp paste and seasoned with salt and chilli. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/k7ixa208/Bharat-Bhavan-Bhopal-9.jpg</image:loc>
<image:caption><![CDATA[ From left: Mahendra made the decision to locate the Michelin-starred restaurant 11 Woodfire away from Dubai’s corporate dining corridor—a gamble at the time.; Panchali Mahendra has launched 70 restaurants globally; The ginger brûlée beignet at SoBo 20 is topped with caviar]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/i01rk9wn/Bharat-Bhavan-Bhopal-11.jpg</image:loc>
<image:caption><![CDATA[ From left: Pankaj Balachandran is the founder and CEO of Boilermaker and Countertop Labs; Balachandran’s Quinta Cantina in Panaji, Goa, is dedicated to the spirits of Mexico and Goa. ]]></image:caption>
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<image:loc>https://media.assettype.com/robbreportindia/2026-05-12/9x565nes/CORE-Club-8.jpg</image:loc>
<image:caption><![CDATA[ Have a look at the culinary visionaries defining India’s food moment.]]></image:caption>
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<lastmod>2026-05-16T04:30:00.000Z</lastmod>
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