Agnibh Mudi has recently been appointed as the Corporate Chef at one8 Commune, a venture by True Palate Hospitality.

By Author

Published on July 6, 2023

With a steadfast belief in classical European techniques, Chef Agnibh has always sought to bring his unique interpretations to the world of cooking. Equipped with comprehensive knowledge in various aspects of kitchen operations, from costing and kitchen design to quality assurance and pre-opening logistics, he possesses the ability to create dynamic menus that cater to both fine dining and casual dining experiences, drawing inspiration from global influences.

Chef Mudi, who trained at IHM Kolkata, discovered his passion for cooking and culinary arts from the very beginning of his practical kitchen classes. His career took off under the guidance of Chef Sabyasachi Gorai at the prestigious Olive Bar and Kitchen in Delhi, where he had the opportunity to refine his culinary skills under the tutelage of one of India's pioneers in European cuisine.

His journey continued at Trés Restaurant, working alongside Chef Jatin Mallik and Chef Julia. It was here that he explored his culinary interpretations, experimenting with a diverse range of cooking techniques and ingredients sourced both locally and internationally, introducing new flavours to the Indian culinary scene.

As a member of the Young Chef's Association, facilitated by renowned journalist and culinary critic Sourish Bhattacharya, Chef Agnibh had the privilege of collaborating with chefs from across the country. He played a pivotal role in promoting homegrown produce and seasonal ingredients, working closely with organizations such as Tasting India and Original Indian Table.

Chef Agnibh further honed his skills under the guidance of Chef Manu Chandra at Monkey Bar in Delhi, developing versatile culinary expertise. His career ascended as he took on the role of Executive Chef at Perch Wine and coffee bar, where he orchestrated a remarkable transformation, elevating the establishment to one of the city's most sought-after dining destinations, garnering rave reviews and record sales.

His culinary journey continued with the opening of Piso 16, a fine dining restaurant situated on the 16th floor of Eros corporate towers in Nehru Place. Additionally, he served as the Brand Chef for Foxtrot by Azure hospitality, overseeing multiple branches nationwide and contributing to the growing trend of multi-cuisine experiences in the Indian culinary landscape.

Chef Agnibh ventured into Goa's culinary scene, collaborating with Chef Gracian DeSouza at The Village Bistro, where he crafted a remarkable fine dining experience using locally sourced ingredients, particularly indigenous seafood. His participation in The Goa Culinary Club allowed him to immerse himself in the rich cultural heritage of Goa, fostering creative exchanges with fellow chefs and food influencers in the region.

Inspired not only by India's diverse culinary traditions but also by renowned international chefs such as Marco Pierre White, Jock Zonfrillo, Dan Barber, Brian Howard, Daniel Watkins, and many more, Chef Agnibh continues to explore new horizons and push the boundaries of culinary excellence.

DeVANS GianChand Manshaa Wins Big at ISW Germany, Crowned "International Whisky of the Year 2025"

By Manu Vardhan Kannan

Published on August 1, 2025

In a landmark win for Indian spirits, DeVANS GianChand Manshaa has been crowned "International Whisky of the Year 2025" at the renowned Meininger’s International Spirits Award (ISW) held in Germany. The peated single malt not only secured the prestigious Grand Gold but also emerged as the top international whisky, outshining legendary competitors from whisky powerhouses like Scotland, Ireland, and the USA.

Out of 450 global spirit entries, only 11 earned the coveted Grand Gold, DeVANS GianChand Manshaa being the only Indian whisky to achieve this. This dual honour reflects the growing sophistication and recognition of Indian whiskies on a global platform.

The latest expression from DeVANS, GianChand Manshaa is the brand’s first peated single malt, crafted in the Himalayan region. The whisky impressed the international jury with its "long medicinal peat smoke, perfectly framed by citrus and spicy flavours." Esteemed whisky critic and author of the Whisky Bible, Jim Murray, praised it for its “charming smokiness, with peat in sparkling form.”

Crafted using pure Himalayan waters and shaped by the region’s distinct microclimate, GianChand Manshaa stands as a symbol of India’s potential in the premium single malt category. The win adds to the growing list of accolades for DeVANS, following their recent victories at the International Whisky Competition (IWC) in Las Vegas, where GianChand Adambaraa was named Best Indian Single Malt Whisky 2025 and Best Indian Whisky of the Year 2025.

“This prestigious Grand Gold and INTERNATIONAL WHISKY OF THE YEAR award at ISW Meininger, Germany 2025 is a great recognition of our passion, craft and commitment to quality,” said Prem Dewan, Chairman and Managing Director of DeVANS. “It’s not only a victory for DeVANS, but also a recognition of India’s growing role in the global whisky space.”

Speaking on the brand's journey, Dewan added, “GianChand Manshaa and GianChand Adambaraa represent two facets of our legacy, one bold and peated, the latter refined and elegant. Their success is a tribute to our team’s hard work and a reaffirmation of India’s place in the world of single malts.”

Currently available in Delhi and Hyderabad duty-free, both GianChand expressions will soon hit retail shelves in Haryana and Goa. These achievements underline DeVANS’ commitment to excellence and its vision to elevate Indian whisky to global acclaim.

For whisky lovers and industry insiders alike, this moment is not just a triumph, it’s a proud celebration of the craftsmanship and innovation coming out of India’s distilleries today.

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Organic Bistro Redefines Clean Comfort Dining in Delhi’s Khan Market

By Hariharan U

Published on August 1, 2025

Organic Bistro has opened its doors in the heart of Khan Market, New Delhi, offering a refreshing take on clean, ingredient led dining. With seating for 40 and interiors awash in soft pastels and natural light, the space reflects the bistro's philosophy: serving thoughtful, flavour forward meals without giing in to dietary fads or trends.

Founded by Saru Khemka and Arjun Gupta, Organic Bistro isn’t chasing trends or packaging wellness in cliché. It’s a space designed for people who want to eat clean — without being preached to. The focus? Good food, clear intent, and zero compromise on flavour or warmth.

Chef Nishant Choubey, along with in-house chef Gourav Singh Mahori, has created a menu that’s bold yet grounded. Highlights include Purple Potato Dahi Vada, Peri Peri Chickpea Hummus, Jackfruit Haleem, Urfa Chicken Kebabs, and Achari Rajma Khichri with Torched Portobello, every dish carrying a purpose but none trying too hard.

“We’re not trying to fit into binaries — indulgent vs. healthy. Organic Bistro sits in the thoughtful middle”, shares Saru Khemka. “People can keep coming back — solo or social — and the food will always feel real and comfortin”.

The beverage menu is no less intentional, with cold-pressed juices, smoothies, and preservative-free teas and coffees, extending the brand’s commitment to clean comfort.

Chef Nishant echoes this clarity: “Guests today want flavour and freshness without feeling excluded. They care, but they’re not buying gimmicks. We’ve kept the menu open, balanced, and intuitive — whether you're in the mood for a salad or something soul-soothing”.

With plans to expand seating upstairs and a Chandigarh flagship next, Organic Bistro’s journey seems to be just warming up serving taste with thought and comfort without clutter.

Location: 38, Khan Market, Rabindra Nagar, New Delhi, Delhi 110003

Timings: 11AM - 11PM