Foodhall Cookbook

Gresham Fernandes is executive chef of Fine Dining of Impresario Hospitality, the company owning several of India's top restaurants. Following a short stint at Copenhagen's celebrated restaurant Noma, Fernandes is now back in Mumbai and continues to run the kitchens at Salt Water Café. Kelvin Cheung is a Chinese-Canadian who was head chef at Mumbai's top restaurant Ellipsis. After a brief time in Chicago, he returned to Mumbai to launch One Street Over. He is now a consultant at the seafood restaurant Bastian, in Mumbai. Zorawar Kalra is one of the youngest restaurateurs in India. He was recently included in GQ India's list of the 50 Most Influential Young Indians. Kalra was named 'Restaurateur of the Year Award, 2014', at HT Crystals, and, also in 2014, 'Entrepreneur of the Year in Service Business - F&B Services', at Entrepreneur India Awards. Sabyasachi Gorai, popularly known as Chef Saby, owns a boutique consultancy company called Fabrica by Chef Saby in New Delhi. He began his two-decades' career at Hotel Guest line, Mumbai. Later he became the executive chef of one of South East Asia's largest entertainment centres, The Bowling Company, Mumbai. Chef Saby was named 'Best Chef of India' at the National Tourism Awards 2011-12. Pooja Dhingra is an Indian pastry chef and businesswoman. She is the founder of macaron bakery chain Le15 Patisserie and Studio Fifteen Culinary Centre in Mumbai. Pooja was on Forbes India's prestigious '30 under 30' list in 2014, and has been voted a Rising Star by GC Watch.

• Contents: Modern European; Asian; Contemporary India; Mediterranean; Desserts; About the Chefs.