I started the venture in memory of my father and his passion for gourmet food," says Shaibya Patel, founder, From Udayan's Kitchen, who serves seasonal Indian cuisine from her home in Breach Candy. "A self-taught cook, he would draw inspiration from his travels to different countries, seeking out unconventional recipes that were indigenous." Under her father Udayan's tutelage, Patel was exposed to a variety of cuisines, ranging from what the maharajas of the Sailana's period ate to present-day Andhra and Malabar-Muslim feasts. Like him, Patel admits she's not a certified chef, and uses the same hands-on-training that she received as a child. "I have learnt how to reproduce not just his recipes, but also those handed down from my grandparents."

Kebab with pomegranate