The First Indian Chef with Two Michelin Stars

This distinction arrives with an asterisk—because Indian cuisine, despite being one of the world's oldest and most technically sophisticated food traditions, has never been treated as gourmet. Chef Sri is changing that in the most beautiful way possible.
Chef Sri speaks with the sensory precision of someone who has spent his life understanding flavor not just as taste but as memory, emotion, and culture. He describes the smell of his childhood kitchen with the specificity of someone for whom that smell is a moral architecture. He talks about tadka—the Indian cooking technique of tempering spices in hot oil—not as method but as feeling. And he carries with him a deep, almost spiritual understanding of what Indian food means to Indian people: it's not cuisine, it's inheritance.
Join us for a fun, honest, and deeply sentimental conversation about what everyone gets wrong about Indian food, why the world's most prestigious culinary institutions have been blind to it, and how one chef is changing that., the first meal he ever made and what it taught him, how he overcame that bias to earn recognition at the highest level, what he hopes his last meal will be, and what it means to fight for the dignity of your culture's food.