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Nidhi Pandey

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Nidhi Pandey is a content writer who’s deeply passionate about the restaurant industry. She turns F&B trends, changing customer behavior, and business challenges into content that’s clear, useful, and easy to connect with. With a background in content strategy and B2B marketing, she focuses on helping restaurateurs make sense of what’s happening, and what to do next.
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Quintonil’s Chef Jorge Vallejo on Mole, Markets, and Why Mexican Food Deserves More Than Tacos

Nidhi Pandey -
If you’re a foreigner, go to any Mexican restaurant outside Mexico, and you'll see dining rooms full of content people eating nachos, convinced that...
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Inside Asador Etxebarri: Victor Arguinzoniz and the Restaurant That Redefined Fire Cooking

Nidhi Pandey -
Victor Arguinzoniz, known to locals as Bittor, has been doing the exact same thing every morning for the last 34 years at Asador Etxebarri....
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Restaurant Gordon Ramsay and Its 27 Years of Michelin Legacy

Nidhi Pandey -
One must be living under a rock if they don't know Gordon Ramsay. But rarely does anyone know how he made it to the...
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René Redzepi and the Reinvention of Noma as a Way Out of the Fine-Dining Grind

Nidhi Pandey -
René Redzepi spent two decades convincing the world that fermented grasshoppers and live ants could actually make up a dish worth paying serious money...
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Samlor and the Long Return of Chef Napol “Joe” Jantraget to His Own Neighborhood

Nidhi Pandey -
Life has a way of bringing you full circle. For Chef Napol "Joe" Jantraget, his career spanned southern Thailand, a decade in Canada, touched...
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Locavore NXT and the Case for Putting the Entire Food System Under One Roof

Nidhi Pandey -
Eelke Plasmeijer and Ray Adriansyah ran Locavore in Ubud for 10 years before they admitted that the space was too small. They needed more...
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Inside Gaa: How Chef Garima Arora Turned a 60-Year-Old Thai House Into a Two-Michelin-Star Restaurant

Nidhi Pandey -
The gobi parantha at Gaa in Bangkok is the (Indian’s usual) flatbread stuffed with spiced cauliflower, and served with butter. That’s it, and yet...
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A Chef, Two Cricket Legends, and the Homecoming of Sri Lanka’s Most Iconic Crab

Nidhi Pandey -
Dharshan Munidasa was filming an episode for his TV show Culinary Journeys with Dharshan when he noticed how Singapore had turned his country's crustacean...
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Pujol’s 3500-Day Mole and the Making of Mexico City’s Most Influential Restaurant

Nidhi Pandey -
Some dishes are frozen in time. This one grows with it. At Pujol in Mexico City, a pot of mole has been simmering and resting...
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Inside Canlis, Seattle: How James Huffman Embodies 75 Years of Culinary Legacy

Nidhi Pandey -
James Huffman walked past Canlis ten years ago and saw a cook step out the side door. He asked if he could turn in...
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