Chef Mayank Istwal, the culinary director of the famous Michelin-starred Indian fine-dining restaurant Musaafer, shared details on the recent high-profile dinner he hosted at New York City’s Tribeca district
for Bollywood stars Deepika Padukone and Ranveer Singh. The evening coincided with a belated celebration of Deepika’s 40th birthday, and a customised dining experience designed by Istwal and his team.
The Bollywood couple enjoyed a curated chef’s tasting menu that highlighted Musaafer’s fusion of traditional Indian flavours with innovative presentation and technique. Istwal called the exchange “engaging”, pointing out the couple’s sincere curiosity about the cultural richness and origins of each dish. Additionally, the restaurant made Padukone a special birthday cake, making the event a gastronomic milestone.
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High-Profile Evening at Musaafer
Over the weekend, chef Mayank and his team crafted a bespoke chef’s tasting menu that Deepika and Ranveer, together with their family, selected for Musaafer. The chef claimed that their reservations were made via the restaurant’s regular procedure.
Chef Mayank, who directly attended the Bollywood couple, remembered how simple their dietary preferences were. “They had no allergies and loved what we suggested in the chef’s tasting menu,” he remarked.
Dishes served included Achappam, Tuna Masala Papad, Mithu’s Coriander Shrimp, Lychee Ceviche, Tandoori Lamb Chops, Lamb Chop Biryani, Dal Musaafer, Nihari Birria Tacos, Butter Chicken Experience, and a selection of sweet treats such as Mishti Doi, Gulab, and Ras Malai.
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Chef Mayank observed that the pair particularly enjoyed the Lychee Ceviche, Tuna Papad, Tandoori Lamb Chops, and both iterations of the Butter Chicken Experience, illustrating how modern and traditional techniques can come together on one dish.
“We serve the traditional red butter chicken alongside my invention, the green butter chicken made with tomatillos and serrano chillies – they were the highlights,” he told the Indian Express.
Birthday Celebrations and Personal Reflections
The chef and team also prepared a special cake for the ‘Bajirao Mastani’ actress to celebrate her belated 40th birthday. “The feedback was overwhelmingly positive—they gushed about the innovative twists on classics,” chef Mayank remarked.
Chef Mayank expressed his enthusiasm for the evening event, stating, “It was warm and engaging; they were appreciative, down to earth, and genuinely enthusiastic about flavours and stories behind the dishes.”
Hosting the celebrity couple, according to chef Mayank, strengthened his conviction that basic, high-quality ingredients emphasise cultural richness.
About Chef Mayank Istwal
Chef Mayank, who is originally from Dehradun, Uttarakhand, started his career as a kitchen management trainee at the upscale Devigarh Hotel in Udaipur, where he eventually rose to the position of kitchen executive. He was chosen by renowned Australian restaurateur and culinary entrepreneur Chef Luke Mangan to manage his upscale dining establishment, “Salt Grill,” on cruise ships.
Chef Mayank “invented healthy spice blends” during his initial years in India by fusing seasonal spices with his knowledge of Ayurveda. With this knowledge, he travelled to the United States and joined Musaafer during its initial launch in Houston.
He has visited multiple countries as a food historian, including Australia, New Zealand, Peru, French Polynesia, Singapore, Thailand, Nepal, South Pacific island nations, Turkey, Central Africa, the United Arab Emirates, West Africa, and Mexico. Chef Mayank currently works as a corporate executive chef and culinary director at Musaafer Houston and NYC.
