Indian flavours have an undeniable charm, but when they are paired with unexpected ingredients and contemporary techniques, they create an entirely new culinary experience. That is exactly what diners discovered at REAN, The Leela Hyderabad, during Chef Triptpal Gandhi’s special pop-up. Showcasing his signature style of contemporary Indian cuisine, the chef presented dishes that were rooted in familiarity yet surprising in their execution.
Speaking about the menu, Chef Triptpal explains, “I am trying to play it safe because this is my first pop-up in India. From my previous experiences, I have realised that food needs to evoke a sense of nostalgia while also satisfying the palate. I have taken familiar Indian flavours that people enjoy and then used my skill set and experience to present them in a different way.”
Impressed by the arrangements at the Hyderabad event, he says, “I am amazed by the setup here. I feel that in India we need to continue improving logistics and encourage different perspectives and experimentation within Indian kitchens.”
Among the standout dishes at the pop-up was his signature Edamame and Asparagus Kebab. Explaining the inspiration behind it, he says, “This dish evolved from the traditional Hara Bhara Kebab, a staple often seen at weddings but not always appreciated. I wanted to elevate it, so I made it with edamame and green peas. It is served with fresh Mango Chudakuli inspired by Gujarat, enhanced with a touch of coconut milk, along with mint chutney and a chaat spice mix. It is one of the most interesting dishes on the menu.”
He also believes in adapting his food to local tastes. “I do not carry ingredients with me wherever I go. If you bring everything along, you miss the opportunity to understand the flavours people enjoy in a particular region. Working with local ingredients sparks creativity,” he explains.
When asked what food means to him, Chef Triptpal reflects, “Personally, I enjoy simple home-cooked meals. Professionally, however, food is about aesthetics and constantly questioning how something can be made better. That mindset is what I have developed over the years.”
As for the diningexperience itself, the menu showcased thoughtful experimentation without losing sight of flavour. Every dish struck a balance between innovation and comfort, demonstrating how contemporary Indian cuisine can remain deeply rooted in tradition while embracing modern techniques.