The Leela Palace Chennai Hosts 7th Edition of ‘Shefs at The Leela’ — Celebrating Women in Hospitality

The Leela Palace Chennai will host the 7th edition of Shefs at the Leela, envisioned and curated by Dean with Us (Rupali and Akansha Dean) on 20th July 2025. The culinary showcase will feature the distinctive voices of Indian women chefs shaping Indian gastronomy’s future. This initiative aims to honour and celebrate the culinary excellence of four trailblazing women chefs– Sambhavi Joshi, Sehaj Ghuman, Taiyaba Ali and Bunuma Patagiri, redefining the culinary landscape with their passion and innovation. 

Besides showcasing culinary innovation, the event initiates a meaningful dialogue on gender inclusivity in luxury hospitality. Known for their impeccable storytelling, Shefs at The Leela is curated by Rupali and Akanksha Dean, a mother-daughter duo, and is supported by Mr. Madhav Sehgal, SVP—Operations, South, and Head of Sales, The Leela Palaces, Hotels and Resorts. 

The multi-day celebrations begin with unfiltered, unscripted, and authentic panel discussions by the chefs on 19th July. The next day, diners can enjoy the signature dishes of the four celebratory women chefs, harmoniously blending global techniques with Indian sensibilities. 

Shefs And The Vibrant Menu at The Leela

Entirely curated and executed by an all-women brigade, the chefs bring their stories of passion, precision, and innovation to their menus. Sambhavi Joshi, Chef and Owner of CASA Pasta Bar and Casarecce Artisanal Pasta in New Delhi, brings you the lush flavours of the Italian countryside in a single bite. Focusing on straightforward dishes and clean ingredients, she brings her signature dish, Zucchini and Goat’s cheese Crostini, for the diners. 

Sehaj Ghuman, Head Chef at the Academy of Pastry & Culinary Arts, Gurugram, and also the Indian Pastry Champion, is a leading pastry chef who has represented India on a global stage. A culinary artist skilled in crafting innovative dishes, she presents her version of the Chhole Bhature of North India—Amritsari Chole with Sourdough Pide, served with tamarind chutney, onion and sev mirepoix. The similarity between a bhatura and sourdough has always intrigued the chef, and she has explored this delicacy from the perspective of a pastry chef. 

Taiyaba Ali, an Independent Chef, Writer, and Pop-up Specialist, highlights Awadi cuisine through her menu at The Leela. Hailing from Lucknow, she celebrates the overlooked contributions of women to Awadhi cuisine. The menu spotlights Lucknow’s multicultural influences and seasonal ingredients. Turning her memory into a dish, the menu features Birhayin Keema, dumplings with green chilli and khada masala, filled with a Chana Dal sauce with crispy fried onions, ginger, floss, and lemon, making it the ultimate Lucknowi feast. 

Bunuma Patgiri, Chef de cuisine at The Leela Palace Chennai, celebrates Authentic Asian flavours and specialises in Thai, Singaporean, Malay, and Northeast Indian cuisines. Her dish for the menu, Larb Gai In Pandan Leaf Krathong Shells, is crispy tart with Thai chicken and fiery chilli, an artistic tribute to the tradition of Assam. 

Refreshing Delights and Desserts 

Cool off with Chef Sehaj Ghuman’s Take a Chill Pill, a playful sorbet inspired by the classic Patiala peg—blending whiskey, sugarcane, lemon, and ginger, paired with masala rice papad for the perfect “chakhna.” For dessert, indulge in The Humble Chocobar, a nostalgic dark chocolate gelato bar layered with peanut parfait and soft caramel, or enjoy Fruits of the Tropics, a summer-perfect treat featuring mascarpone riz au lait, mango compote, pineapple-yuzu sorbet, and tropical fruit gel.

Information

Date: 20th July 2025

Venue: The Leela Palace Chennai

Price: INR 5999 plus taxes 

Reservation Number: +91 7824813894