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    Chef's table

    They're cooking up a storm, creating desserts that look like plated art and mixing unusual concoctions like never before. Here's a look at the city's young culinary artists.
    by Prachi Sibal Oct 20, 2017 6 minutes

    [Our panel]

    Ruth D'Souza Prabhu

    Ruth Dsouza Prabhu is a Bangalore based freelance writer. She writes for several reputed publications on food, travel, lifestyle, interiors, parenting and architecture, besides a host of other subjects. A self confessed foodie, Ruth loves to explore a city through its food and documents her experiences in a popular restaurant blog called bangaloresrestaurants.com

    Chef Naren Thimmaiah

    Naren Thimmaiah has been the face of the award winning coastal restaurant Karavalli at Taj Gateway for over two decades. His belief lies in preserving traditions through food, much like a museum and has been the recipient of several accolades including Best Chef of India at the National Tourism Awards.

    Chirag Makwana, 27, Sous Chef, Toast and Tonic

    Specialising in Italian and North American ]cuisine, Chirag Makwana started at the early age of 18, and now uses his technique to innovate with local ingredients and regional produce.

    Kitchen Essentials

    Trained staff, good sharp

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