From British tea manipulation to Michelin-starred Indian restaurants — India’s hidden food history is a story of colonialism, resilience, and renaissance.

At the Max City Lit Fest, food critic Rashmi Uday Singh, restaurateur Ravi Kherkar, and food historian Aditi Dugarov trace the surprising origins of Indian food culture — including how the British tea board engineered Indians into tea drinkers by adding milk and sugar to offload surplus. The discussion spans India’s restaurant revolution, from dhabas and Irani cafes to chef-driven destinations like Indian Accent, Eka, and Mask.

The panel celebrates regional Indian cuisines finally claiming their rightful spotlight, young chefs (some as young as 27) redefining the industry, and London’s Michelin-starred Indian restaurants as a legacy of Raj-era connections. A rich, conversation-driven exploration of how India eats, evolves, and tells its story through food.

About The Speakers:
Ravi Wazir (Moderator) is a hospitality expert with 30+ years of experience in F&B, retail, and aviation. He has led business growth, turnarounds, and leadership development across India. A noted speaker and consultant, he authored India’s first book on restaurant startups.

Dr. Kurush F. Dalal is an archaeologist and culinary anthropologist with a PhD in Early Iron Age archaeology. He has led key excavations in India and explores the deep links between food, history, and culture. Formerly Director at INSTUCEN Trust, he now co-leads the Studying Food Workshop, examining food beyond recipes into heritage and society.

Rashmi Uday Singh is an award-winning author and food critic known for championing vegetarianism and hospitality. A former tax commissioner, she now runs hospitalityhope.org, highlighting hidden culinary talent worldwide.

Commander Sneha is the Commander of Indian Navy.