PROBLEM

5000016985
Khushbu Sharma

SETTING
THESIS
PROJECT
DELHI SOUTH
PEARL ACADEMY
I am a committed student of interior design who
LIKES
has a love for designing elegant yet practical
Likes cooking , cleaning , listening to
space. Being an ambivert, I frequently strike a music, learning new skills , exploring local
balance between spending time by myself and attractions like cafe, restaurants, etc
interacting with other people. I prefer to avoid
social situations out of fear of being evaluated,
not because I don't enjoy them. This fear is a INTEREST
result of previous encounters in which I have
invested myself fully in friendships and Recreational activities : like outdoor
relationships just to be disappointed by the lack games & culinary arts.
of reciprocation. In spite of these obstacles, I am
Travelling : exploring new countries
a kind-hearted and committed to pursuing my
goals in interior design. I hope to connect truly
Watching films
with people who value me for who I really am.

STRENGTHS
humour full gratitude

ABOUT!
forgivness
open mindess
Maturity
Center for India’s lost recipies

spice library
SYNOPSIS
The Culinary Heritage Centre of India will be an immersive experiential
space designed to celebrate, preserve, and recreate India’s rich and
diverse culinary traditions, focusing on the north Indian Cuisine.
This center will serve as a hub for food enthusiasts, chefs, and learners
passionate about rediscovering India’s culinary heritage. The design will
focus on creating a sensory journey that not only showcases regional
dishes in fear of being forgotten but also immerses visitors in the history,
cultural significance, and unique flavors of these culinary traditions.
Space will foster an environment where like-minded food lovers can
come together, interact, and engage in discussions about food, allowing
for meaningful exchanges between strangers. The design aesthetic of
the Centre will seamlessly blend traditional Indian materials with modern
elements, creating an authentic yet contemporary environment. This
project aims to preserve India’s culinary heritage while offering an
engaging platform for future generations to experience the richness of
forgotten Indian recipe

CREATE , EXLPORE , SAVOR , BOND & CELEBRATE

SURVEY
 RESEARCH

Case Study: "Raja, Rasoi Aur Anya Kahaniyaan"

Series Title: Raja, Rasoi Aur Anya Kahaniyaan

Genre: Documentary / Culinary Heritage

The series dives into india's royal kitchens and presents recipes that were once exclusive to indian

royalty. each episode explores a specific region or community, revealing the cooking techniques,

ingredients, and philosophies that shaped the culinary heritage of india. the show connects food to

india's history, geography, and cultural diversity, uncovering the influences of religion, colonialism,

trade, and local customs on royal cuisines.

Impact and Contribution Details

Cultural Awareness & Heritage Preservation Documents rare, regional recipes for future generations, emphasizing food as part of India’s cultural heritage

Inspiring Modern Chefs Inspires chefs to incorporate traditional elements in modern dishes, reviving and adapting royal recipes for contemporary settings

Links geography with food habits, showing how local resources, climate, and trade shaped royal diets (e.g., millet and lentils in arid Rajasthan,
Exploring Regional Identity
seafood in Kerala)

Revives dishes at risk of disappearing, such as “Laal Maas” from Rajasthan and “Macher Paturi” from Bengal, preserving cooking methods
Reviving Forgotten Recipes
of khansamas (royal chefs)
RESEARCH
 RESEARCH
Steps to Design a Hotel Kitchen

1. Define Requirements: Identify cuisine type, menu, and guest

capacity.
2. Allocate Space: Dedicate 20%-25% of the hotel area for the
kitchen.
3. Plan Zones: Divide into receiving, storage, prep, cooking, plating,
and cleaning areas.
4. Optimize Workflow: Use the "Golden Triangle Rule" for smooth
movement.
5. Ensure Safety & Hygiene: Use non-slip floors, proper drainage,
and easy-to-clean surfaces.
6. Install Equipment: Choose durable, commercial-grade appliances
and stainless-steel fittings.
7. Provide Ventilation: Install exhaust hoods and chimneys to
manage heat and odors.
8. Plan Utilities: Ensure water, drainage, gas, and electricity supply
are well-organized.
9. Incorporate Safety: Include fire extinguishers, sprinklers, and
emergency exits.
10. Allow for Growth: Use modular designs for future scalability.
 RESEARCH

Kitchen Spatial Planning

Efficient kitchen planning ensures smooth workflow:
Zones: Divided into storage, preparation, cooking, plating, and cleaning.
Work Triangle: Maintains easy movement between key areas like sinks, stoves,
and refrigerators.
Accessibility: Considered for both staff efficiency and safety​
Foodservice Equipment & Supplies.

Fixtures, Fittings, and Finishes

Walls and Ceilings: Should be smooth, non-porous, and easy to clean, often using
stainless steel or washable paints.
Floors: Non-slip and resistant to heat and moisture.
Fixtures: Include high-quality sinks, exhaust hoods, and fire-safety equipment​
Foodservice Equipment & Supplies

Exhaust and Ventilation Systems

Effective exhaust systems remove grease, smoke, and odors while providing fresh
air.
Hood systems with grease filters and fire suppression mechanisms are mandatory.
Ensure airflow balance to avoid over-pressurizing the kitchen​
Foodservice Equipment & Supplies.

Provision of Escape and Safety

Kitchens must include accessible escape routes and fire exits.
Safety mechanisms like sprinkler systems and fire alarms are essential​
 Thesis : Slowing Down – Exploring Food Through Space

In search of places which offer comfort from the anxiety of moving away from home and living in a new city to pursue my studies, I found unusual spots,
unpopular restaurants and new comfort food which slowed me down. The simplicity and spirit of these places and spaces is the core of this project and
is manifested on paper through drawing and writing – two other acts of slowness.
 Food, Architecture and People - An Experiential Food Hub

Food and architecture have long connected people, fostering social interaction and activity. However, modern urban
lifestyles—marked by nuclear families, increased working women, and children moving away—are straining social connections
and leisure time. This shift makes it difficult to pause and enjoy one's surroundings. Recognizing the shared qualities of food
and architecture, my thesis reimagines dining spaces that provide opportunities for people to socialize, interact, and unwind
from their busy lives, offering a sense of place and connection in today’s fast-paced world.
 C A R V E - COOKING LIBARY
Interior Design Thesis- Volume 2: Design Proposal - Joshua Protil
 SITE

On the basis of food experience Features

Chandni chowk
Connought place Central Courtyard Layout
Hauz Khaaz Village Open Kitchen with Traditional Elements
Dilli hatt Interactive Cooking Spaces
Manju ka tilla Fusion Dining Hall
Pandara Road Indoor-Outdoor Space
Khan Market

Anzal Plaza

Ansal Plaza has an open circular design with a large central courtyard, which can work well for the traditional courtyard concept.

Ground Floor (Traditional )

Upper Floors (Modern)

Ansal Plaza’s outdoor amphitheater area could also be used for an

outdoor herb garden or dining space, blending modern glass
structures.

Capacity : Parking facilities for around 1,000 cars , 5000-8000 people

 SITE ANALYSIS
North

Located on Khel Gaon Marg, with easy accessibility via Ring Road.
Area : Spread over approximately 35,000 square meters
(approximate).
Nearby Metro Stations: South Extension (Pink Line) and AIIMS (Yellow
Line).
Proximity to key areas: South Extension, Greater Kailash, Lajpat Nagar.
Public transport availability: DTC buses, autos, taxis, and e-rickshaws.
SITE SURROUNDINGS

Residential Commercial Institutions- Landmarks-

Areas- Areas- AIIMS, Safdarjung Siri Fort Auditorium
Andrews Ganj, Proximity to Hospital, and and Sports Complex.
South upscale markets educational Deer Park and Hauz
Extension, and like South institutions Khas Village.
Lajpat Nagar. Extension and nearby
Khan Market.

CLIMATE ANALYSIS

Sun Path: Weather: Wind: Predominantly from

The south and west facades receive Hot summers (March to June, max temp the northwest in summer and
maximum heat during summers. ~45°C). southwest during monsoons.
North and east facades remain relatively Monsoons (July to September). Rainfall: Moderate (~800
cooler. Mild winters (November to February, min mm annually).
temp ~5°C).
 Built Environment:
Circular design with a central open courtyard.
Combination of retail spaces, restaurants, and office spaces.

Due to the circular

structure, the air is
enclosed in this area
the flow of air from a
Accessibility narrower place to
Entry Points: avoid a space creates
Main entry via
Khel Gaon a high wind,
Marg. speed air flowing at
Additional different level create a
access through
Andrews Ganj. high wind pressure
zone in the center
The designing of the mall was done in Circulation throught the space

such a way that there is a clear and

transparent relationship between the

1. Through stairs
interiors and exteriors:
4.4 foot wide
Skylights helped in making maximum
staircase
use of the daylight to brighten the

interiors. Natural lighting through blue

tinted window
2. Escalators
Curtain walls aesthetically enhanced

the beauty of the elements of the mall,

by letting in light while blocking out

the intense heat during summers.

The concept of flying buttresses

Flying Buttress Coffered Slabs 3. Lift
inspired from the Gothic architecture,

which helps in safely transferring the

load to the ground.

Coffered slabs were used to

acoustically improve the ambience

and reduce noise level within the mall

 MATERIAL

Flooring:

Granite and Marble: High-quality polished

granite and marble were used in the public
spaces for durability and aesthetic appeal.
Vitrified Tiles: In retail units and service areas for
cost-effectiveness and ease of maintenance.

Roofing:

Skylights: Glass skylights in the atrium allow natural light, creating

an open and airy environment.
Steel Framing: Supports the skylights and roof structure.
Exterior Facade:

Glass: Extensive use of tempered glass for

the facade to enhance natural lighting.
Stone Cladding: Granite and sandstone
cladding were used for durability and a
premium appearance.
Steel: Structural steel was integrated for
atrium and canopy areas

Interior Finishes:

Gypsum Boards: Used for ceilings with recessed lighting for a

modern look.
Paint and Wall Coverings: High-quality emulsion paints and
wallpapers enhance the retail spaces.
Wood: Premium wood used in furniture and railing elements.
 CONSTRUCTION DETAILS

Atrium Design:

Open Central Space: Allows visibility of all floors.

Glass Elevators: Positioned for functionality and as
design elements.

Column and Beam Details:

RCC columns with a spacing of approximately 6-8

meters, supporting the structure.
Use of shear walls in core areas for stability.

HVAC and Services:

Centralized HVAC System: Ensures uniform cooling

and energy efficiency.
Ventilation: Open areas and skylights enhance
airflow.

Fire Safety:

Fire-resistant materials and advanced sprinkler

systems integrated throughout the plaza.
Design ensures multiple evacuation routes.

Plaza and Open Spaces:

Landscaping with stone pavements and planters in

open areas.
Use of seating elements in public zones, crafted from
concrete and stone.
Full Site Plan
First floor plan
 PROGRAMMING
Reception and Welcome Area
Welcoming space with an information desk, digital displays, and seating to orient visitors.
Classroom Kitchens / Demonstration Kitchens
Fully-equipped spaces for hands-on cooking classes with interactive screens for recipe display.
Recipe Library and archive
Research area with cookbooks, computers, and digital archives focused on culinary history and lost recipes.
Tasting Room
Dedicated space for sampling dishes, offering an immersive sensory tasting experience.
Interactive Exhibit Areas
Engaging exhibits with touchscreens and hands-on displays exploring flavors, cooking techniques, and ingredient science.
Culinary Heritage Museum or Gallery
Showcases historical culinary artifacts, traditional utensils, and stories of regional cooking practices.
The Main kitchen
Where all the cooking for the dinning space would be.
Dining Area / Dining Space for Tasting Experiences
Comfortable space for visitors to dine, reflecting the cultural roots of the food served.
Outdoor Garden or Farm-to-Table Area
Garden space to teach about fresh ingredients, featuring herbs and vegetable beds.
Workshop and Event Hall
Flexible area for workshops, guest talks, and events on culinary arts and traditional recipes.
Sensory Rooms
Traditional Elements: Create a space that focuses on aromas and flavors using natural essential oils, traditional Indian spices, and ingredients used in
cooking.
Modern Elements: Utilize technology for interactive scent displays and taste pairings, where visitors can learn about flavor profiles through sensory
engagement.

Storage, Prep Areas, and Staff Rooms

Essential back-end areas for ingredient storage, food prep, and staff facilities to support operations.
Area Brief for the Center for India's Lost Recipes

Concept:
The center is designed to revive, celebrate, and educate people about India’s rich culinary heritage, focusing on traditional recipes that have been forgotten
over time. The space combines modern and traditional design elements to create an immersive, interactive, and inspiring culinary experience.

Detailed Area Brief for the Center for India's Lost Recipes

1. Reception and Welcome Area 2. Classroom Kitchens / Demonstration Kitchens

Purpose: Create a warm and inviting first impression while orienting visitors. Purpose: Hands-on cooking classes and live demonstrations for individuals
and groups.
Features:
Features:
Information desk with staff for guidance. Fully equipped modular kitchens with individual stations for
Digital screens showcasing a schedule of events, workshops, and the story participants.
behind the center. Interactive screens for recipe demonstrations and video instructions.
Comfortable seating with traditional and modern Indian design elements. Overhead mirrors or cameras for better viewing of chef
Display shelves or interactive kiosks highlighting key regional cuisines or demonstrations.
artifacts. Ingredients pantry and spice rack for easy access.
3. Recipe Library and Archive
4. Tasting Room

Purpose: A research and learning space to explore culinary history and lost
Purpose: Provide visitors with an immersive sensory tasting experience.
recipes.
Features:
Features:
Physical and digital cookbooks showcasing regional recipes and
Small, intimate space with seating for sampling dishes.
culinary traditions.
Aroma diffusers to enhance the sensory experience.
Workstations with computers and access to the digital archive.
Design elements inspired by regional Indian dining traditions, such as
Comfortable seating areas for reading and research.
banana leaf plates or copper utensils.
Display cabinets for rare manuscripts or historical recipe books. Ai IMAGE GENERATED
5. Interactive Exhibit Areas 8. Dining Area / Dining Space for Tasting Experiences

Purpose: Explore Indian culinary history, techniques, and ingredients through Purpose: A comfortable and culturally rooted space for visitors to dine and
engaging and educational displays. experience traditional meals.

Features: Features:
Touchscreens and augmented reality displays for ingredient science and Indoor seating reflecting Indian cultural aesthetics like jharokhas,
recipes. murals, or low seating arrangements.
Hands-on sections where visitors can grind spices or shape dough. Outdoor dining options for a relaxed, natural ambiance.
Projections of cooking techniques from different regions. Traditional serving ware like brass or terracotta plates.

6. Culinary Heritage Museum or Gallery 9. Outdoor Garden or Farm-to-Table Area

Purpose: Showcase India’s rich culinary history and artifacts. Purpose: Educate visitors on the importance of fresh ingredients in Indian
cuisine.
Features:
Displays of traditional cooking utensils, equipment, and pottery. Features:
Infographics narrating stories of regional cuisines.
Herb and vegetable beds showcasing local produce.
Interactive sections to learn about historical preservation methods like pickling
Outdoor seating for small events or workshops.
and drying.
Signage with information on seasonal produce and their culinary uses.

7. The Main Kitchen 10. Workshop and Event Hall

Purpose: Central kitchen for preparing food served in the dining areas. Purpose: Conduct culinary workshops, guest lectures, and cultural events.

Features: Features:
Professional-grade appliances and tools for large-scale cooking. Flexible layout with movable furniture to adapt to events.
Designated prep areas for vegetables, spices, and meats.
AV systems for presentations and demonstrations.
Storage for raw materials and cooked food.
Space for interactive group activities.
11. Sensory Rooms 12. Storage, Prep Areas, and Staff Rooms
Purpose: Offer visitors a multi-sensory learning experience centered
around aromas, flavors, and textures. Purpose: Support the smooth operation of the center.

Traditional Elements: Features:

Natural essential oils, spices, and herbs used for sensory engagement.
Aroma diffusers or incense replicating Indian cooking environments. Storage rooms for ingredients, utensils, and equipment.
Dedicated prep spaces adjacent to cooking and workshop areas.
Modern Elements: Staff rooms for administrative work, rest, and management.
Interactive scent and flavor pairing displays using technology.
Taste testing stations with guided learning on flavor profiles and their
significance.

Ai IMAGE GENERATED by freepik

 REFERENCE

Cohen, L. (2013). Reviving Forgotten Cuisines: The Role of Memory in Culinary Traditions. Culinary Historians Press.
Counihan, C., & Van Esterik, P. (2013). Food and Culture: A Reader (3rd ed.). Routledge.
Cwiertka, K. J. (2006). Modern Japanese Cuisine: Food, Power and National Identity. Reaktion Books.
Mintz, S. W. (1985). Sweetness and Power: The Place of Sugar in Modern History. Penguin.
Mintz, S. W., & Du Bois, C. M. (2002). The Anthropology of Food and Eating. Annual Review of Anthropology, 31(1), 99-119.
DTTDC (Delhi Tourism and Transportation Development Corporation). (2023) Dilli Haat: A Celebration of India’s Cultural Diversity.
Available at: https://www.delhitourism.gov.in/dttdc/dilli-haat (Accessed: 19 October 2024).
Gupta, R. (2021) The Role of Food Markets in Preserving Regional Cuisines: A Case Study of Dilli Haat’, Journal of Culinary Heritage,
12(4), pp. 56-65.
Kumar, P. (2023) Indian Food Markets: Cultural Preservation and Culinary Tourism. New Delhi: Cultural Insights Press.
Mehra, S. (2021) Challenges in Authenticity at Dilli Haat: Balancing Commerce with Cultural Preservation’, Cultural Marketplaces
Journal, 9(2), pp. 101-110.
Patel, R. (2020) ‘Sustainable Food Practices and Cultural Revival at Dilli Haat’, Journal of Indian Gastronomy, 8(1), pp. 78-89.
Raj, A. (2023) Food Tourism in Delhi: A Cultural Exploration. Delhi: Food Tourism Publications.
Sharma, N. (2020) ‘Architectural Design and Cultural Expression at Dilli Haat’, Indian Urban Spaces Journal, 7(3), pp. 32-41.
Sharma, N. and Ahuja, K. (2019) Exploring the Role of Food Festivals in Promoting Culinary Heritage: The Case of Dilli Haat’, Event
Management Review, 14(2), pp. 112-123.
Verma, M. (2022) Preserving Culinary Heritage: The Case of Regional Foods at Dilli Haat’, Food Studies Journal, 11(1), pp. 44-55.
Dewan, P. (2010). Indian Dining: Culture and Tradition. Delhi: Culinary Press.
Kumar, A. (2016). The Art of Indian Cooking: Techniques and Traditions. New Delhi: Heritage Books.
Krishnan, R. (2012). Culinary Heritage of India. Chennai: Gastronomy Publications.
Pant, S. (2015). Food Stories: The Culinary Journey of Bukhara. New Delhi: Foodie Press.
 Ali, R. (2020). Commercial kitchen design guide. Available at: www.kitchendesignresources.com (Accessed: 15 December 2024).
 Smith, T. (2021). Standards in hospitality kitchen planning. Available at: www.hospitalitystandards.org (Accessed: 15 December
2024).
Ansal Plaza in New Delhi offers a variety of dining and shopping options Indian Regional Cuisines (Traditional & Lost Recipes)

Te Amo: A nightlife spot offering a diverse menu.

Pizza Hut: Popular for its range of pizzas and quick North Indian (Mughlai, Punjabi, Rajasthani)
bites. South Indian (Chettinad, Kerala, Andhra, Tamil Nadu)
The Sky High: A luxury dining venue with a varied menu. This image shows East Indian (Bengali, Assamese, Odia, Bihari)
the northern states West Indian (Gujarati, Maharashtrian, Goan, Parsi)
Seoul Restaurant: Specializes in Korean and Asian
of INDIA. Tribal & Forgotten Dishes (Naga, Himachali, Jharkhandi,
cuisines. etc.)
Domino's Pizza: Known for its quick-service pizzas.
KFC: Famous for its fried chicken and fast food
offerings.
House Of Boho: Offers Mediterranean, Italian, North
Indian, and Asian dishes.
Limitless: Serves North Indian, Chinese, Continental,
and Finger Food.
Kofuku: Specializes in Japanese and Asian cuisines.
Noiz: Offers Continental and Chinese dishes.
Unwind: Serves Asian, European, and North Indian
cuisines.
Gram by Taksim: Features North Indian, Italian,
Mexican, and Continental dishes.
Slique: Offers North Indian and Asian cuisines.
McDonald's: Known for its burgers and fast food.
Chai Ke Bahane!: A spot for quick bites and tea.
This images shows the north Indian thali that
Gola Sizzlers: Serves Chinese, North Indian, and Italian consist food from all different states of north.
dishes. North Indian cuisine is
Gram: Offers North Indian, Finger Food, and Italian Other Outlets: considered to have a history
Guardian Pharmacy: A pharmacy outlet.
cuisines. Spencer's: A supermarket for grocery needs.
spanning over 5,000 years
Hair Studio: A salon offering variou beauty services.
Loop: A dining venue with a varied menu. Woodland: A fashion brand store.
 Why Ansal Plaza Works for This Concept?

1. Strategic Location & Audience 🎯 3. Architectural & Design Adaptability 🏛️

✅ Urban Crowd & Food Enthusiasts:
Ansal Plaza attracts food lovers, professionals, students, and families who are ✅ Ansal Plaza’s open spaces, atrium that can help >
open to cultural and experiential dining. Open-air heritage cooking sessions
Young Delhiites and tourists love heritage-inspired dining experiences. Traditional tandoor setups
✅ Proximity to South Delhi’s High-Spending Demographic: A North Indian bazaar-inspired food space with cultural aesthetics
The area is home to affluent, well-traveled food lovers who appreciate
authenticity and nostalgia. ✅ Existing infrastructure supports:
Cultural events and food festivals in South Delhi draw the right audience for A museum-style food storytelling zone
this center. Immersive cooking experiences
✅ Tourist & Cultural Appeal: An exclusive chef’s table area for curated meals
Delhi is a heritage-rich city, making it the perfect place to celebrate lost
North Indian recipes.
Close to historical locations like Humayun’s Tomb, Lodhi Garden, and India 4. Market Viability & Potential 🔥
Gate, which attract culture-seeking visitors.
Gourmet Indian cuisine is trending: People are increasingly interested
2. Thematic Fit: Complements Delhi's Culinary Traditions 🍽 in authentic, lesser-known food experiences (ex: regional pop-ups like
"Lost Recipes" by top chefs).
A historical food center that specializes in lost recipes adds something
special while blending in nicely with the city's current culinary scene. Culinary tourism is growing: A heritage food center could attract
Delhi’s high-end diners, travelers, and food influencers.
Cooking narratives
Experiences with live heritage cooking Sustainability & Slow Food Movement: Many lost recipes use ancient
Workshops and tastings on food 💡 USP, or unique selling proposition: This grains, traditional cooking methods, and local ingredients, which align
area would serve as a hub for dining and learning, differentiating it from a with eco-conscious dining trends.
typical restaurant and turning it into a destination.
 State Crafts Eating Traditions Table styling Design Aspects

Pashmina shawls, Papier-mâché, Persian-Mughal influences, Walnut

Jammu & Wazwan feast – multi-course meal, served Dastarkhwan, copper thalis, shared
Walnut wood carving, Sozni wood carving, floral motifs, carpeted
Kashmir on Trami (large copper plate) dining
embroidery floors

Himachal Chamba Rumal embroidery, Kullu & Traditional Dham meal (served on leaf Wooden tables, leaf plates, Kath-Kuni wooden architecture, sloped
Pradesh Kinnauri shawls, Metal crafts plates), home-cooked Pahadi dishes traditional trays roofs, Hand-painted murals

Langar tradition (community dining),

Phulkari embroidery, Punjabi Juttis, Low wooden tables, brass/copper Bold colors, Haveli-style architecture,
Punjab Makki di roti & Sarson da saag, served in
Wood inlay work, Durries thalis, floor seating. courtyard seating, Tractor Bar concept
brass utensils

Chikankari embroidery, Wooden toys, Rustic village dining (Bajra roti, lassi in Wooden/steel tables, steel thalis, Terracotta décor, Mud walls with hand-
Haryana
Terracotta pottery, Pidhis kulhads), communal Chaupal seating simple setup painted motifs, Open-air Chaupal style

Aipan folk art, Ringaal bamboo craft, Mandua rotis & Bhatt ki Churkani, food Low seating, brass thalis, wooden Wooden pillars, Aipan (floor art), sloped
Uttarakhand
Copperware, Wool weaving served in handmade copperware tables roofs, temple-inspired ambiance

Jharokhas, Jaali work screens, Sheesh

Blue pottery, Bandhani textiles, Royal Rajputana dining (Dal Baati Low carved tables, floor cushions,
Rajasthan Mahal mirrors, hand-painted fresco
Meenakari jewelry, Marble carving Churma, Laal Maas), gold-plated thalis brass thalis
walls

Mughal-influenced arches, marble inlay

Chikankari, Zardozi, Banarasi silk, Dastarkhwan-style dining, Mughlai cuisine Regular tables, steel/ceramic
Uttar Pradesh (Taj Mahal style), silk & Zardozi
Brassware (Moradabad) served in silverware utensils, mixed style.
furnishings

Chandni Chowk-inspired street food Fusion of Mughal & Colonial

Zardozi embroidery, Meenakari work, Modern tables, mixed tableware,
Delhi culture, served in handmade ceramic architecture, vintage street carts,
Silver filigree, Carpet weaving Mughal influence.
plates typography signage
 1️⃣ Eating Traditions Define Cultural Identity 2️⃣ Cooking Techniques Reflect Adaptation & Innovation
🕌 Mughal Dastarkhwan (Community Dining Tradition) – Awadh & Delhi 🔥 Dum Pukht (Slow-Cooking in Sealed Pots) – Awadh & Kashmir
A low-seating arrangement where food is placed on silver thalis (plates) or Originated in Mughal & Nawabi kitchens, where food was cooked on
low heat in sealed pots to retain moisture and aroma.
dastarkhwans (cloth spreads).
Used in Biryani, Nihari, and Korma preparations.
Multi-course meals included shorbas (soups), kebabs, pulaos, kormas, and
Awadhi & Kashmiri cuisines still preserve this slow-cooking method in
Persian-influenced desserts. Wazwan feasts.
The etiquette of eating with hands and sharing dishes symbolized hospitality
and luxury. 🔥 Tandoor Cooking – Punjab & Delhi
Introduced by the Mughals but perfected by Punjabi households.

🛕 Temple Prasad & Langar – Punjab & Uttar Pradesh Clay ovens (tandoors) are used for making Naan, Tandoori Roti,
Kebabs, and Tandoori Chicken.
Temples like Kashi Vishwanath (UP), Vaishno Devi (J&K), and Golden Temple Even today, in rural Punjab, communal tandoors are used in villages
(Punjab) follow a satvik diet (pure, non-spicy, vegetarian food). where multiple families bake together.
The langar system in Sikhism encourages communal eating, serving free meals
to all visitors. 🔥 Batti (Coal-Roasting) – Rajasthan & Bihar
Banaras (Kashi) is known for its special prasad thali, including Baati Chokha Bajra & Sattu-based breads (Litti) are roasted on coal and served with
and seasonal sweets like Malaiyo. ghee and chokha (mashed potato/brinjal mix).
This technique was developed in harsh desert conditions to cook food
with minimal water.
🏹 Rajput Shikar (Hunting Feast) – Rajasthan & Madhya Pradesh
Historically, Rajput warriors prepared game meat on open fires using minimal 🔥 Baghar (Tempering) & Dhungar (Smoke-Infusing) – UP & Rajasthan
ingredients. Baghar (Tadka): A common North Indian technique of frying spices in
ghee/oil and pouring over dal or curries for extra flavor.
Techniques like smoking, slow roasting, and dry cooking emerged due to
Dhungar: A traditional smoke-infusing method where a burning piece of
desert conditions.
coal is placed inside a dish with ghee and spices to enhance aroma.
Royal Feasts: Rajasthani warriors and kings enjoyed grand feasts of Laal Maas
(spicy mutton curry) and Safed Maas (yogurt-based meat curry).
3️⃣ Traditional Eating Practices Affect Health & Social Behavior 4️⃣ Why Reviving North Indian Eating Traditions Matters Today
🍽️ Eating with Hands – Punjab, UP, Rajasthan
Traditionally, North Indians eat with their right hand as it is believed to activate 🔹 Preserving Culinary Heritage: Many old techniques and dishes are
digestion and stimulate the senses. disappearing due to modern fast food culture.
Ayurveda suggests that touching food before eating enhances the connection between
the mind and body. 🔹 Sustainable Cooking: Traditional methods like chulha (wood-fired
cooking) are eco-friendly and reduce artificial gas usage.
🍽️ Thali System – Across North India
🔹 Health Benefits: Eating seasonal, satvik, and fresh-cooked food
A balance of flavors and nutrition—Dal, Sabzi, Roti, Rice, Pickles, Sweets, and Buttermilk
are served together.
Different regions have unique Thali styles: improves digestion and boosts immunity.
Rajasthani Thali: Dal Baati Churma, Gatte Ki Sabzi, Ker Sangri.
Punjabi Thali: Sarson da Saag, Makki di Roti, Lassi. 🔹 Social & Emotional Well-Being: Traditional eating practices
Awadhi Thali: Galouti Kebab, Sheermal, Nihari encourage togetherness, gratitude, and mindful eating.

🍽️ Seasonal Eating Habits – Ayurveda-Inspired Cuisine

Winters: Heavy foods like Makki di Roti, Sarson da Saag, and Ghee-rich sweets (Gajar
ka Halwa).
Summers: Lighter, cooling foods like Chaas, Kachumber Salad, and Aam Panna (raw
mango drink).
 Concept - what makes an experience ?
Sensory Dining Enhancements
💡 Using all five senses to create a memorable dining experience.

👀 Visual 👃 Aromatic 🖐 Tactile &

The air is filled with the
The dining space is a cultural Dine like royalty on silver and
earthy aroma of burning
tapestry of North India, where gold thalis, savoring dishes in
spices in clay pots, while live
Mughal-inspired seating, handcrafted brass and
tandoors and smoked dishes
Rajasthani havelis, and clayware. Engage in
engage the senses with real-
Himachali wooden houses set tradition by rolling rotis,
time cooking scents. Infused
the stage. Projection mapping assembling chaat, and
air with herbs and regional
brings old markets and royal grinding fresh chutneys,
fragrances completes the
courts to life, while tabletop making every meal a hands-
immersive culinary
storytelling connects guests to on celebration.
experience.
the origins of each dish through
interactive QR-coded menus. 👂Auditory 👅 Taste
The dining experience is Guests embark on a flavorful
enriched with the melodies of journey through time,
Punjab, Rajasthan, and savoring dishes from ancient
Kashmir, while staff narrates recipes to modern
the history behind each dish. interpretations. Each thali
Subtle soundscapes of old tells a regional food story,
bazaars and royal courts while customizable spice
immerse guests in the rich levels ensure an authentic
heritage of North Indian and personalized dining
cuisine. experience.
 Movies that show movies that beautifully depict the region’s rich
cultural heritage, royal grandeur, and vibrant street food scene.

Mughal & Royal Aesthetic

Heritage & Rustic Charm
Inspiration
Dedh Ishqiya (2014) –
Jodhaa Akbar (2008) –
Highlights Nawabi-
Showcases grand Rajput
style interiors, perfect
and Mughal architecture,
for a Lucknowi Awadhi
intricate jali work,
cuisine theme with
courtyards, and luxurious
Urdu calligraphy and
interiors.
soft lighting.

Bajirao Mastani (2015) –

Umrao Jaan
Features stunning palatial
(2006/1981) Known for
interiors with carved
its classic Lucknowi
wooden details, arches,
and Mughal décor,
and chandeliers, ideal for
featuring Persian
an elegant fine-dining
carpets, silk drapes,
setup.
and chandeliers.

Padmaavat (2018) – The

Zubeidaa (2001) –
use of Rajasthani
Showcases Rajasthan’s
jharokhas, stone-carved
vibrant yet earthy
pillars, and traditional
aesthetic, with hand-
lighting can be great for a
painted walls, mirrors,
regal ambiance.
and traditional
textiles.
Street Food & Cultural & Festive
Dhaba-Style Vibes Ambiance

Highway (2014) – Band Baaja Baaraat

Features authentic (2010) – Bright, festive
roadside dhabas in North Indian wedding
Punjab, perfect for a aesthetics with colorful
raw, rustic theme with drapes, marigold décor,
charpais, wooden and fairy lights.
benches, and open
kitchens.

Luv Shuv Tey Chicken Delhi-6 (2009) –

Khurana (2012) – A Beautifully captures Old
Punjabi village setting Delhi’s charm, with its
that blends nostalgia, narrow lanes, filigree
traditional utensils, balconies, and Mughlai
and a homely feel. food culture.

Gangs of Wasseypur
(2012) – Showcases
the raw and vibrant Kalank (2019) –
aesthetic of Bihar and Exquisite use of red and
UP’s street food gold palettes, intricate
culture. jali work, and regal yet
festive setups.
 Movies that show movies that beautifully depict the region’s rich cultural heritage, royal grandeur, and vibrant street food scene.
Jodhaa Akbar (2008) – Padmaavat (2018) – The use of Rajasthani Bhool Bhulaiyaa (2007) – Captures
Highlights royal Rajasthani thalis, jharokhas, stone-carved pillars, and traditional Rajasthan’s grand havelis and
Showcases grand Rajput and Mughal architecture, lighting can be great for a regal ambiance. traditional music.

Rajasthan –
Royal Grandeur & Royal feasts

Tanu Weds Manu (2011) – Lucknow Central (2017) –

Daawat-e-Ishq (2014) –
showcases Kanpur’s vibrant culture Highlights the charm of Lucknow’s
showcasing authentic Awadhi food culture, Lucknow
and wedding traditions. street food culture.

Uttar Pradesh – Mughal

Heritage, Ganges Culture &
Street Food

Delhi-6 (2009) –Beautifully captures Old Delhi’s Chandni Chowk to China (2009) –
Rockstar (2011) – Showcases Delhi’s
charm, with its narrow lanes, filigree balconies, Highlights Delhi’s paranthe wali gali and
urban side and historic landmarks.
and Mughlai food culture. bustling food markets.

Delhi – Street Food & Heritage

 Luv Shuv Tey Chicken Khurana (2012) – Jab We Met (2007) –Features the Rab Ne Bana Di Jodi (2008) –
A Punjabi village setting that blends nostalgia, warmth of Punjab’s culture and scenic Captures Punjab’s love for parathas
traditional utensils, and a homely feel. locations. with makkhan and lassi at dhabas.

Punjab –
The Land of Butter & Flavors

Kedarnath (2018) – Showcases the simple, Dum Laga Ke Haisha (2015) – Haridwar’s
soulful food of the hills, including mandua roti Ghats & Street Food-, the movie captures
and bal mithai. Showcases the stunning riverbank food stalls, evening snacks, and the
landscapes and pilgrimage sites sweetness of small-town markets.

Himachal Pradesh &

Uttarakhand
– Himalayan Beauty
& Traditions
create a 3d image on a culinary arts center based in india and the interiors are more touch to Indian culture on large scale with
many spaces like demonstrating space and workshops spaces to have events.
 Enhancing the Dining & Experiential Dining Experience at PITAARA

Sensory Dining Enhancements

💡 Use all five senses to create a memorable dining experience.
👀 Visual Experience:
✅ Cultural & Thematic Interiors – Create distinct sections reflecting different North Indian regions
(e.g., Mughal-inspired seating, Rajasthani havelis, Himachali wooden houses).
✅ Projection Mapping – Show old markets, royal courts, or food stories on the walls.
✅ Tabletop Storytelling – Menus with QR codes linking to videos about the origins of the dish
👂 Auditory Experience:
✅ Regional Folk Music – Play live or recorded music from Punjab, Rajasthan, and Kashmir.
✅ Storytelling While Dining – Staff narrates the history behind dishes as they are served.
✅ Immersive Soundscapes – Subtle background sounds of old bazaars or royal courts.
👃 Aromatic Enhancements:
✅ Burning Spices in Clay Pots – To create an earthy, inviting aroma.
✅ Live Tandoor & Smoked Dishes – Let guests smell the real-time cooking process.
✅ Infused Air – Use scented candles or herbs reflecting regional flavors.
👅 Taste & Culinary Innovations:
✅ Flavor Progression Tasting – Serve dishes in a sequence, from ancient to modern variations.
✅ Thali with Story – Every section of the plate tells a regional food story.
✅ Custom Spice Levels – Allow guests to choose spice intensity, based on authentic North Indian preferences.
🖐 Tactile & Interactive Dining:
✅ Eat Like the Royals – Serve food on silver/gold thalis for an authentic feel.
✅ Handmade Pottery & Utensils – Use handcrafted brass or clayware.
✅ DIY Elements – Let guests make their own chaat, roll their rotis, or grind fresh chutneys.
Pitaara
FLAVOURS OF THE PAST,
Pitaara
FLAVOURS OF THE PAST,
SERVED TODAY SERVED TODAY
THANK YOU
Khushbu Sharma

5000016985

Delhi South
The Frontier Post