The rebranding of Ahmedabad’s food scene
Long known for its thalis and street food, Ahmedabad is developing an experimental, ambitious dining culture. With no cocktails to anchor the business, restaurateurs are getting inventive — with sprawling restaurants, specialised cuisines and mixologists creating sophisticated zero-proof drinks. Here is how to eat well in the city of architects
Ahmedabad's culinary landscape is undergoing a significant transformation, with a new wave of restaurants pushing the boundaries of dry gastronomy. The city, known for its iconic street food and thali dishes, is now home to high-end, alcohol-free dining establishments that prioritize quality and theatrical presentation. Sora, an 11,000 sq ft Asian-Peruvian restaurant, exemplifies this shift, offering a Nikkei cuisine that blends Japanese techniques and Peruvian ingredients.
The restaurant's Yuzu Panca Soup, prepared at the table using a siphon, is a prime example of the innovative approach these establishments are taking. Similarly, Cacaoté, a 15,000 sq ft chocolate brasserie, showcases the city's love for immersive, high-concept eateries, where chocolate is sourced from various countries and transformed into a variety of confections.
Bottega, serving Màla cuisine, and Burma Burma, introducing Kayan and Shan cuisines, have also contributed to the city's culinary renaissance. The trend towards massive, high-design spaces, like Komo By Kaffa, reflects a business model that capitalizes on the luxury of space, allowing for multiple revenue streams. This trend is not only driven by the city's unique business environment but also by changing domestic habits, such as the surge in home cooking post-pandemic and the growing appetite for global cuisines.
As a strategic launchpad for new culinary concepts, Ahmedabad is attracting restaurateurs seeking to test and refine their offerings before national rollout. The city's youth, with their higher disposable incomes and preference for elevated cuisine, are leading this culinary revolution. In the absence of alcohol, mixologists are creating sophisticated mocktails that rival high-end cocktails in terms of complexity and presentation.
Written by urgent.news from The Hindu's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
