A chef counts on many inspirations when cooking. Eating elaichi jamun in Agra, discovering traditional halwa in Ahmedabad's Bhatiyar Gali or a Mutton Bihari Bhoti. At the soon-to-be-launched restaurant in Powai, Neel-Indian Kitchen + Bar by deGustibus Hospitality, chefs Mukhtar Qureshi and Jaydeep Mukherjee have used these memories to create a menu that celebrates Indian food.

"The food is traditional Indian. There's no fusion or fanfare involved," reveals Mukherjee, Corporate Executive Chef, deGustibus Hospitality. "We want the food to speak for itself," he adds.