The Leela Palace Chennai presents the seventh edition of Chefs at The Leela in collaboration with the mother-daughter duo of ‘Dean with Us’ – Rupali and Akanksha Dean. The event honors the transformative role of Indian women chefs who are shaping the future of gastronomy. Following previous editions held in Bengaluru, Gurugram, Chennai and Jaipur, the seventh edition in Chennai will bring together four women chefs – Sambhavi Joshi, Tayyaba Ali, Sahaj Ghuman and Bunuma Patgiri, who will bring their years of expertise in crafting a menu that speaks to both their work and India’s diverse culinary heritage.
“This platform was created to amplify the voices of female chefs long under-represented in professional kitchens and provide a space for them to thrive, inspire, and connect,” says Akanksha, co-founder of Dean With Us.,
The menu is a blend of global culinary techniques, incorporating the rich sensibilities of Indian cuisine. Rupali, Founder, Dean With Us, says, “We have selected Indian women chefs who are thriving not only in India but also internationally, each of whom has carved their own niche with passion and flair. Each dish narrates a journey of personal and cultural identity, combining traditional elements with contemporary creativity.”
Sambhavi Joshi Photo Credit: Special Arrangement
Sambhavi Joshi will embody her commitment to rustic Italian cuisine, sustainability and zero-waste practices with the signature dishes of her restaurant, Casa Pasta Bar, Delhi. “For me, I think it was about trying to put the best casa on the menu because that’s where I’ve learned and made it over the years. I’ve been making a pumpkin soup. So, there’s a beautiful story about pumpkin soup when I was training with Chef Alex Sanchez. One day he made me make pumpkin soup about 10 times — because it just wasn’t perfect. So, I think for me it holds a place in my heart. ” Here, pumpkin is paired with smoked duck and a delicate Parmesan foam.
Tayyaba Ali Photo Credit: Special Arrangement
Tayyaba Ali is a Lucknow-based chef and writer who celebrates the often overlooked contribution of women to Awadhi cuisine. Their menus highlight the region’s multicultural influences and seasonal ingredients. “I’m making roasted butternut squash stuffed in walnut gravy and served with dill pulao. Pulaos are big in Lucknow. We don’t always eat biryani. I’m using dill leaves to make this home-style pulao with a little bit of spice. There’s a technique called dum Dhungar, And butter nut squash is also being slow cooked and roasted.
Bunuma Patgiri Photo Credit: Special Arrangement
Bunuma Patagiri is the Chef de Cuisine at The Leela Palace Chennai. He specializes in Thai, Singaporean, Malay and Northeast Indian cuisine. She’s making Larb Gai, a dish inspired by Thai Krathong. I belong to the Boro tribe in northeastern India, which has festivals with rituals similar to Thai traditions, including offerings of flowers and food in a boat-shaped structure in the water, mirroring Thai Krathong.
Easy rotation Photo Credit: Special Arrangement
Sahaj Ghuman is the head chef of Academy of Pastry and Culinary Arts, Gurugram. For the dessert menu, she’s creating her own version of a choco bar. She says, “It’s going to be super chocolatey with caramelized peanut parfait, soft vanilla caramel, and chocolate chunk dacquoise. It’s basically just a childhood memory.”
Chefs at The Leela will take place on July 20 at The Leela Palace Chennai, priced at ₹5,999 plus taxes. Call +91 7824813894 to reserve.
