

4 home chefs reinventing the restaurant game
Subscribe to enjoy similar stories. There are many ways to become a professional chef. A tried-and-tested route is graduating from a culinary school and refining skills at restaurants.
Another somewhat tangential approach is being a home chef, honing culinary instincts over the gas stove, and showcasing food with a deep personal connection. A handful of home chefs are now helming premium dining experiences—a trend that evolved after the home-chef boom before and during the pandemic. As India’s dining landscape evolves, their contribution cannot be overlooked.
Lounge caught up with four home chefs with new openings who continue to preserve their home-style approach while mastering the restaurant business. Step into Dakshin Canteen, a small 26-seater restaurant in New Delhi’s Amar Colony, which opened in December. The cosy space by 45-year-old chef Ruchira Hoon warmly embraces you.
Growing up a latchkey child in Delhi, Hoon began cooking at age nine. She found inspiration everywhere—from the back of a crisp packet to cookery shows and cookbooks. She grew up eating borderless food, thanks to her Punjabi and Tamil Iyengar roots.
Though she dreamed of culinary school, family expectations led her to journalism instead. While working as a journalist, Hoon hosted parties, showcasing entire recipe books. She transitioned from journalism to blogging and food consultancy.
When the pandemic hit, she launched her home kitchen, The Ruchira Kitchen. On weekends, she served coastal and South Indian food, dishes from Persia, Pakistan, and more. “I found the response to South Indian food good.
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