Luxebook Top100

Pooja Dhingra Founder & CEO, Le 15 Patisserie H aving just released her fourth book, Coming Home, Pooja Dhingra has kept busy. When not writing, ideating, and more, she has expanded her reach, shipping everything from hot chocolate mix to dipkies (dippable biscuits) across the country. She has also successfully added merchandise to her offerings and shares her love for Korean dramas with her 7.1 million followers. This past year, she’s collaborated with some of Mumbai’s best pastry chefs for a series of baking videos, shared podcast recommendations and presided over a line of cocktails at Mumbai’s popular Woodside Inn chain. She may caution patience saying “Things take time to build, so have patience and be consistent in your efforts,” but it is clear that there’s nothing that this former Forbes India ‘30 Under 30’ alumni cannot do — on the cards, when travel resumes fully, is climbing Mount Fuji. “Things take time to build, so have patience and be consistent in your efforts.” Prateek Sadhu Chef and Co-founder, Pravaas, Paushtik & Masque T he visiting international chefs may have stopped, but the former chef of Masque has been innovating none the less, with his new venture Pravaas, a culinary journey based in different locations, from Gwalior to Kasauli, Himachal Pradesh, exploring hyper local ingredients. Prateek Sadhu, who brings an ingredient focused philosophy to everything he does says, “In the kitchen, we make it a point to be as zero- waste in our cooking as we can — almost everything is repurposed in various ways across the menu.” Outside the kitchen, he’s been busy, taking his ethos to pop-ups at the St Regis Maldives Vommuli and on the road with a five-city tour. Sadhu says, “Right now, luxury to me is the ability to take time off to spend with family and friends, to take a step back and allow myself a breather from what I’ve been doing for the last 15 years. It has nothing to do with material or wealth – it’s just having time in hand.” “I am who I am and I do what I do only because of the experiences – good and bad – that I’ve had in life. I wouldn’t have wanted to do anything differently.” 66 | | 67