Founded in September 2012, Cellar Door Hospitality Pvt. Ltd. is a culinary consulting firm with interest in gastronomic events, restaurant consulting, talent management, product development and research.

All things food...

These three simple words encapsulate the philosophy that underlies our approach to taking on eclectic projects. While CDH is open to taking on innovative or challenging ideas, a decisive factor is the potential of the project to build a brand or product on a long-term basis.

Our background

Our founders, Nachiket Shetye and Mangal Dalal also founded Desi Restaurant Week Events Pvt. Ltd., a company that organizes culinary events across India. Its flagship event, Restaurant Week India runs typically in March and September in Mumbai, Delhi and Bangalore, showcasing more than 70 of the finest restaurants in India. A spin-off event, Chef’s Table Week, showcases chef’s tasting menus and runs once a quarter across these cities.

Current and completed projects:

  • Organising a panel discussion on Design and the Culinary World for India Design Forum 2013
  • Organising a culinary event showcasing 9 chefs for a food magazine brand
  • To be followed by further editions across the country in 2013
  • Developing recipes for a packaged nut manufacturer
  • Running a private chef service for a credit card brand
  • Researching feasibility for an upcoming Quick Service Restaurant
Nachiket Shetye
The Chef of 36 Oak & Barley, an all-day restaurant and bar in Mumbai, Nachiket Shetye tries to disprove the stereotype of the large, angry chef. He previously owned and ran a Pan-Asian restaurant East, and has worked for illustrious restaurants in New York such as Nobu, Per Se and Penang. Nachiket received his Associate Degree in Culinary arts from the Culinary Institute of America in 2004.
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Mangal Dalal
Formerly a food writer for a national newspaper, Mangal Dalal barely scraped through his culinary degree at Le Cordon Bleu, Paris. He recently completed internships in the kitchens of Le Cirque in New Delhi and Noma in Copenhagen, rated the World’s Best Restaurant in 2010, 2011 and 2012. Prior to this, he was managing his family’s agricultural commodity export business though his base is that of a computer engineer: he studied Computing at Imperial College, London and worked for a mobile software firm, Symbian, for two years thereafter.
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Aditya Nandwana
A strong believer in long-term holistic thinking, Aditya Nandwana has graduate degrees in Biomedical Engineering as well Cognitive Systems and Interactive Media. His education covers research-oriented, scientific and analytical approaches as well as grounded implementation in real-world contexts. In addition to work experiences in the biomedical engineering field in Germany, he has been and remains actively involved in the management and growth of his family’s 95-year old manufacturing business. An enthusiast of new trends in gastronomy, food processing and culinary experiences, he is head of Research and Processes.
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Designweek Day Five: Le Mill, Bombay Electric, Design Temple

Le Mill hosted a talk on the subject of food and design, moderated by Ritesh Rathi and consisting of panelists Riyaz Amlani, Gresham Fernandes and Ayaz Basrai.
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Design and the Culinary World

The purpose of this workshop is to explore the connections between design & dining in the context of India’s evolving culinary scene. Whilst primarily focused on how design can impact the culinary experience through interiors and tableware, the session will also cover food presentation and kitchen design.
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About GoodFood Day, Delhi

It doesn’t take much to get a food lover excited but we at BBC Good Food Magazine aren’t taking any chances. We are celebrating GoodFood Day in Delhi on March 1st and 2nd with a team of renowned master chefs who will cook up a minor culinary storm. And in line with the occasion, the theme is “Try something new”.
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