The New Indian Plate: What Stays, What Goes, What’s Next

Setting the tone for a high-energy, pre-lunch session, Harpreet Tibb, promoter of Tibbs Frankie and the session’s moderator, framed the discussion with characteristic candour. Harpal Singh Sokhi “We have chefs, restaurateurs, and ingredient companies on one stage. This is where the real picture of Indian food emerges—from those who actually run kitchens and businesses.” Joining…