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When Chef Nishant Choubey talks about food, it’s beyond taste and flavour. It’s about pushing boundaries. Known for his ‘progressive’ approach to cooking, he’s been challenging the norms, blending tradition with experimentation, and, most importantly, making food that tells a story.
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On July 4 and 5, 2025, Chef Nishant Choubey hosted a grand, two-day culinary celebration at Novotel Kolkata Hotel & Residences. The event, titled An Ode to Indus, was for the official launch of his latest book, Stay with Indus. Partnering with Dram & Supper Club and UNOX, Chef Choubey presented an event that encapsulated the rich culinary heritage of the Indus region.
A Two-Day Glimpse Into Chef Nishant’s New Book
Image Credit: Saborni Saha
The celebration began on the 4th of July with a panel discussion titled “From Memory to Modernity: Reimagining Indian Culinary Heritage for the Evolving Diner.” Moderated by Chef Shaun Kenworthy, the discussion covered how the tastes and methods of India's past cooking are changing because of technological advances and influences from around the globe.
Chef Choubey shared his personal experiences with the evolution of Indian cuisine and how his book, Stay with Indus, reflects these changes. The panel also included Chef Nikhil Rastogi from UNOX, Rajneesh Kumar, General Manager of Novotel Kolkata, and Prashant Jalan, Founder Member of Dram & Supper Club.
For those who need an introduction to the celebrity chef, here’s a brief. Chef Nishant Choubey is a celebrated culinary professional with over 20 years of experience. He is the consulting chef for Michelin-plated Indus (Bangkok) and the corporate chef for Seinan Group (Tokyo). A sustainable chef and co-founder of Street Storyss (Bangalore), a proud owner of Rani in New Jersey, Chef Choubey has won numerous accolades, including Chef of the Year 2017.
In the book launch event, Chef Nishant emphasised the deep connection between food and culture, stating, “Stay with Indus is a reflection of the food philosophies that have shaped our subcontinent for centuries. This event was a deeply personal celebration for me, merging the stories of our culinary heritage with innovative techniques and flavours. It was about bringing people together to not only savour the taste of the Indus region but also connect with the rich narratives that defined our identity.” His concept of ‘progressive’ food was a highlighted part of the discussion. Fusion is not something that goes well with everyone, but Chef’s experiments with new dishes have been quite different from the rest.
Eating With Chef Nishant, The Indus Way
Chef Nishant’s famous Jamun Chaat was a part of the discussion as well. This ‘very Indian’ chaat is a burst of freshness that uses the natural sweetness of jamun (black plum) to make a light but delicious snack. This dish, prepared with the sour, fresh fruit mixed with mild spices, was a big hit right away. Chef Choubey explained how it had been a simple but effective way to give traditional Indian chaat a real, modern twist.
Rajneesh Kumar, the General Manager of Novotel Kolkata Hotel & Residences, shared his thoughts on the event, emphasising the hotel's commitment to curating experiences that go beyond traditional hospitality. He stated, “At Novotel Kolkata, we take pride in curating experiences that go beyond hospitality — experiences that celebrate culture, conversation, and culinary craftsmanship. ‘An Ode to Indus’ is a heartfelt tribute to our shared heritage, brought alive through the creativity of Chef Nishant Choubey. We are honoured to host this confluence of flavours, stories, and traditions at the Ministry of Kebabs in Novotel Kolkata Hotel & Residences.”
Image Credit: Saborni Saha
The panel discussion was further enriched by the open Q&A session with the audience, following the fusion of regional cuisine with modern techniques, to the importance of maintaining cultural authenticity.
The evening culminated in a delightful high-tea experience, where guests were treated to a preview of select dishes inspired by Chef’s book.
The spread included an array of surprises. Among the sumptuous dishes were the Patti Samosa with Ricotta and Spinach, Pulled Jackfruit Chettinad Spiced, Watermelon Toast with Goat Cheese Mousse and Truffle, and the Liquorice Chocolate with Truffle and Sea Salt. Chef Choubey’s signature Fish & Coconut Ceviche with Burnt Serrano Peppers and Gandhoraj Bombilinis also stole the spotlight, giving guests a tantalising glimpse into the flavours from his book, Stay with Indus.
Understanding Chef Nishant Choubey’s New Book
Image Credit: Saborni Saha
Stay with Indus is dedicated to Chef Nishant Choubey’s late mother, Vaishali Choubey, and to young chefs from third-tier cities who aspire to make their mark. The book reflects his culinary journey, including his encounter with Dr. Pushpesh Pant, his experiments with local ingredients, and his embrace of high-tech cooking. It features a collection of signature recipes such as Aaam Papad Paneer, Kaleji Toast, Sindhi Daal Pakwan, Kathal Chelo Kebab, Konkan Kekda Masala, Pishta Gosht, Chhui Mui Kofta, Surajmukhi Pulao, Mango Kunafeh, and Tar Tarbooj. The book also offers insights into Chef Nishant Choubey’s creative process and the stories behind the dishes, blending tradition with innovation for the modern palate.
Image Credit: Saborni Saha
Slurrp was fortunate to have an exclusive opportunity to speak with Chef Nishant about his new book, his thoughts on culinary evolution, and his passion for food. Here’s a peek into the conversation:
Slurrp: Is this your first book? How was your experience writing this one? How did you come up with the title Stay with Indus?
Chef Nishant Choubey: Yes, Stay with Indus is my first book. It's dedicated to aspiring chefs from third-tier cities who may feel overlooked. The title reflects the importance of staying connected to your roots while embracing growth. The book bridges traditional and modern flavours, encouraging young chefs to express their brilliance through food. It’s my personal journey that blends past legacies with modern expressions.
Slurrp: While curating recipes for Stay with Indus, what was the journey like? Any memorable incidents?
Chef Nishant Choubey: The Indus Valley is vast—both geographically and historically—and its foodways are layered with centuries of culture, migrations, and memory. There is already a wealth of literature, opinions, and interpretations on the subject. There were many ifs and buts, and I knew from the very beginning that I couldn’t merely replicate. I had to contribute—with respect, clarity, and my own voice as a chef.
What followed was over a year of research, testing, trial, and error. Each of the 32 recipes in this book went through several versions, not just to ensure authenticity but also to reflect my belief in innovation. I wanted to retain the essence of the dishes—those bold, robust, rustic flavours—but also refine them for a modern table.
Image Credit: Saborni Saha
Slurrp: Do you think cookbooks are going out of style because of easy video recipe access? Do you believe your cookbook will disrupt this video-centric attitude among the younger generations?
Chef Nishant Choubey: Not at all. While it’s true that video content has revolutionised the way we consume recipes—making them faster and more accessible—cookbooks are far from obsolete. In fact, I believe they’re evolving into something even more meaningful. Both zones are different; a true reader will surely read rather than watch!
Videos show you the “how,” but a good cookbook reveals the “why.” It invites you into the mind of the chef, shares the story behind each ingredient, the culture it came from, and the emotion it evokes.
Slurrp: Will we get to see any of the recipes in this book at your restaurant Bhaanas, in Delhi?
Chef Nishant Choubey: BHAANAS, my restaurant currently under renovation, is a space that’s deeply inspired by the culinary legacies of the Indus Valley Civilisation. The concept is rooted in exploring ancient ingredients, cooking techniques, and the cultural foodscape that once thrived along this remarkable riverine civilisation. Since Bihar does not fall within the geographical route or influence of the Indus Valley Civilisation, its regional cuisine—though rich and extraordinary—does not align with the narrative of the concept.
A Specially Curated Seven-Course Degustation Dinner On Day Two
Image Credit: Saborni Saha
The second day of the event, July 5th, 2025, hosted at the Ministry of Kebabs, Novotel Kolkata, in collaboration with the Dram and Supper Club, was a specially curated 7-course degustation dinner where guests experienced the essence of Stay with Indus through food.
The menu began with an Amuse Bouche of Jasmine Tomato Tea — a delicate consommé infused with jasmine that gently awakened the senses. A variety of artisanal breads followed this, served with seasonal dips and cultured butter.
For the first course, guests had a choice between the Fresh Fish Ceviche (a coastal Bengal-style dish with Bhetki fish, Gondhoraj lime, and cilantro) or the Burrata & Ferments, a creamy, tart dish with sake-fermented amla marmalade. Next came the Small Plates Symphony, a tasting selection that included dishes like the Fish Farce Tartine, delicate fish mousse with sesame and nori, and the Prawn & Lemongrass, smoked tomatillo-spiced prawn with lemongrass espuma.
Image Credit: Saborni Saha
The fourth course offered a choice between the Gomai Spinach Sweet Potato, or the Banana Leaf Chicken 65 — the latter glazed with Gochujang and Sichuan aromatics, a tribute to global street food. The Colossal Crustacean Thermidor, a rich and indulgent prawn dish, and the Tandoori Portobello & Achari Jasmine Risotto followed as the main courses.
The experience culminated with an Indian Lasagna, given a choice between the Bhuna Mutton Lasagna, layered with nihari demi-glace, and the Chettinad Kathal Lasagna, a bold and vegetarian option with slow-cooked jackfruit. The Kunafa 2.0, infused with pure maple and chocolate and finished with 24K edible gold, was the showstopper dessert.
Image Credit: Saborni Saha
The Custard Bombolinis were warm, bite-sized fritters filled with smooth, creamy custard, offering a soft and indulgent finish to the meal. Their delicate sweetness provided the perfect contrast to the bold flavours of the preceding courses, making them an ideal complement to the rich and luxurious Kunafa 2.0.
This seven course dinner by Chef Nishant Choubey was a wholesome and enriching experience, made even more memorable by Novotel Kolkata’s impeccable hospitality and the hard work of all the chefs involved.
