Chef Pankaj Sharma’s restaurant, Syah in Udaipur is built on a simple idea: the future of Indian cooking lies in its roots. From camel milk cheese and wild jujube to collaborations with local farmers and artisans, Sharma explains to The Knife how hyper-local ingredients and cultural storytelling are shaping one of India’s most thoughtful tasting menu experiences.

Two celebrated chefs, one untold food story. Cyrus Todiwala and Dev Biswal reveal why Odisha – India’s coastal state of temples, tribes and extraordinary flavours – is set to become the country’s next big culinary destination. Read the exclusive dual interview now on The Knife.