The brain behind Monkey Bar and Fatty Bao, Manu Chandra is a graduate of Culinary Institute of America alumnus. Having worked at Olive Beach Bangalore in 2004, he launched Monkey Bar, a NY-inspired desi gastropub, in 2013 and the super cute Fatty Bao in 2014. Come 2015, both spots are expanding to Delhi and Mumbai and foodies love his playful recipes like the Aam Aadmi Eggs and Duck Pizza. Chandra is a self-confessed grump and even has a cocktail named after him at Monkey bar—it’s called The Incredible Sulk.
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Executive chef at Delhi’s celebrated Indian Accent restaurant, Manish Mehrotra could give you a crash course on cooking performance. But it’s not his flair for drama that makes him a hit. Mehrotra’s incredible innovations with Indian cuisines have yielded gems like Pulled Kathal Phulka Tacosand Shredded Kolhapuri Chicken Salad with Avocado Koshimbir. Ranked India’s No. 1 Restaurant by Asia's 50 Best Restaurants 2015, eating at Indian Accent is such a coveted experience that the restaurant is now expanding to Mumbai and—hold your breath—New York.
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His Instagram account boasts 13K followers and fans of his food include the likes of Sonam Kapoor, Imran Khan and Alia Bhatt. Having lived in Toronto and Chicago, the badass chef joined Ellipsis in 2012 gradually turning the restaurant into one of Mumbai’s hottest culinary properties. Cheung is a familiar face on social media and magazines, known for his fiery temper as much as his cutting-edge recipes. At Ellipsis you can gorge on eggs and asparagus or kimchi fried rice and bao whipped up with local produce and simple innovations. Who says genius has to be complicated.
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