The Resurgence of Private Dining Rooms

Historically, PDRs were associated with grandeur and exclusivity, reserved for high-profile guests and special occasions. However, this concept has evolved as experiences take centre stage in the hospitality industry. Today, mid-range and boutique restaurants are reimagining PDRs to appeal to a broader audience. Restaurants are offering dynamic experiences, such as chef-led tasting sessions, immersive ambience tailored to special events, and tableside theatrics.

In Goa, Chef Amninder Sandhu's Bawri adds a unique twist with dishes carved tableside. The Lovefools in Mumbai, headed by Executive Head Chef Sarita Pereira, redefines private dining with its unique multi-faceted approach. Housed in a spacious bungalow, the restaurant offers a variety of PDRs, each designed to cater to different group sizes and occasions.

In Delhi, Kampai, a contemporary Japanese restaurant in Aerocity, features two tatami-style PDRs, each accommodating 8 to 10 guests. These intimate spaces offer the regular menu and an exclusive Omakase experience, where the chef curates a personalised tasting menu. Rooh, a progressive Indian restaurant in Mehrauli, offers bespoke dining experiences for larger groups. Hyderabad's Yi Jing, nestled within the ITC Kohenur, features a centrally positioned private dining room (PDR) with glass walls and an elevated vantage point. This design seamlessly blends an air of exclusivity with the lively energy of the restaurant's vibrant ambience. In Chennai, Pan-Asian at the ITC Grand Chola takes the concept further with a chef's studio attached to its PDR, allowing for interactive culinary demonstrations.

Some of India’s Best Private Chef Tables:

Chef Tejas Sovani, Amaranta, The Oberoi Gurgaon

Chef Tejas Sovani once headed the award-winning Amaranta restaurant in The Oberoi, Gurgaon and its elaborate chef's table experience. Now Chef Sovani brings his unique approach to The Spice Lab Tokyo. With his expertise in molecular gastronomy, weaves together a tapestry of tastes and flavours. The biryani, for instance, involves long-grain basmati rice and an exquisite selection of seafood—prawns, scallops, and sakura shrimp—cooked freshly for each table, using spices such as fennel, star anise, green cardamom, and cloves.

Anurag Arora, Apartment, Bengaluru

Miles Davis and Dizzy Gillespie playing softly in the background, the clinking of glasses, and the excited chatter of fellow diners. A server, dressed in sleek black, places a delicate ceviche before you. In the distance, the kitchen hums with activity. But this isn't a trendy restaurant. This is Apartment, a unique dining experience hosted by Bengaluru-based designer-turned-chef, Anurag Arora in his three-bedroom home in Indiranagar. Guests gather around a long community table, transforming strangers into friends over a carefully crafted meal.

Arora’s passion for food was ignited in his childhood kitchen in Moga, Punjab. While working in Bengaluru, he began hosting small dinner parties, meticulously refining his menus based on feedback from friends and colleagues. In 2019, Anurag took a leap of faith, opening his home to six strangers for his first official private table. This experience, coupled with an impromptu collaboration with a chef he met in Italy, solidified his desire to pursue his culinary dreams. He even convinced his manager at Uber to grant him a sabbatical to study at Le Cordon Bleu in London. Arora found that staging at various London restaurants provided invaluable hands-on experience. He immersed himself in professional kitchens, learning the intricacies of running a successful culinary operation.

Chef Madhulika Sundaram, Chef’s Table, Chennai

Chef Madhulika Sundaram, a 28-year-old restaurateur, is pioneering Chennai's first authentic chef's table experience. Her philosophy is simple: a tasting menu should be about the food and nothing else. This minimalist approach extends to the ambience and the number of dishes offered at her aptly named Chef's Table—a casual yet fine dining space. With ingredients sourced from her mother's organic farm in Ooty, Madhulika and her team of four chefs create simple yet incredibly flavourful dishes guaranteed to blow your mind.

Chef Varun Totlani, Masque, Mumbai

Experiential dining has always been at the heart of what Masque does. The team’s first venture, Sage and Saffron, was built on creating unique dining experiences. This philosophy extends to their innovative ‘Lab’, initially conceived as a research and development kitchen. The Masque team quickly realised the Lab's potential for private dining. It's the perfect space to offer bespoke, ingredient-driven menus, especially when they invite guest chefs to take the helm. One such guest chef was Katherine Lim, a home cook turned professional, discovered through Gormei. Masque also takes the Lab concept on the road, creating immersive dining experiences in unique locations. Among the private dining experiences they have hosted, was an exclusive ten-course meal at the majestic Nahargarh Fort in Rajasthan, complete with a multi-day stay and thrilling tiger safaris.

Chefs Johnson Ebenezer, Mythrayie Iyer and Avinash Vishaal, Farmlore, Bengaluru

At FarmLore, a newly opened chef's table experience nestled within a 37-acre natural farm on the outskirts of Bengaluru, diners are treated to a symphony of flavours deeply connected to the land. Helmed by a trio of acclaimed chefs—Johnson Ebenezer (formerly of Michelin-starred Nadodi), Mythrayie Iyer (Noma), and Avinnash Vishaal (Frantzén)—FarmLore offers a harvest-driven menu that celebrates the bounty of Karnataka. An intricate ecosystem sustains FarmLore's kitchen. Traditional farming practices, like strategically planting nitrogen-fixing radishes, coexist with modern techniques, overseen by a team of agricultural scientists. Indigenous Hallikar cows graze the pastures, and their rich milk is used to create decadent butter and ice creams. The chefs masterfully utilise wood-fired ovens, named Kannagi and Anjaneya, to impart smoky nuances to their creations.

Inside the intimate 18-cover space, the farm's essence permeates every detail. Wild mulberry and red roses infuse the house-made kombucha. Malabar oysters, adorned with roselle flower granita and tart huli soppu, evoke the coastal flavours of Karnataka. A delicate rose leather roll, filled with silky Mandya butter, nuts, and rose petals, reimagines the classic gulkand bun. A dish of tender green watermelon and crab meat is served steamed on a mango wood fire.

Chef Avinash Martins, C'est L'avi, Goa

In the tranquil village of Velim, Goa, Chef Avinash Martins has created a private culinary haven called C'est L'avi. A meal here has to be reserved in advance, and it is generally for a group of people rather than an individual. Nestled within his 250-acre ancestral property, this idyllic retreat immerses guests in the authentic flavours of Goa, prepared with the freshest local produce and time-honoured techniques.

The heart of C'est L'avi lies in its collaboration with over 60 local farmers—a partnership that ensures every dish features the finest ingredients, bursting with flavours of the terroir. Martins and his team are reviving lost classics, like smoked mackerel, once a staple in Goan households. Guests are treated to a captivating demonstration of the smoking process, adding a theatrical element to their dining experience.

Ankita Shree and Dr Kiran Narayanan, MOGLU, Bengaluru

MOGLU is a haven for vegetarians. Founded by Ankita Shree, a former IRS officer turned entrepreneur, and Dr. Kiran Narayanan, a computational physicist turned culinary artist, MOGLU showcases the duo's passion for food through a meticulously crafted menu. A standout dish is the Burrata with Green Beans and Toasted Lentils, a creative reimagining of the classic South Indian parippu usli and vethakozhumbu in a refreshing salad format. The addition of a tangy ginger-tamarind sauce elevates the dish with a burst of flavour.