Why Authentic Italian Cuisine in India Needed a Vegetarian Disruptor
At 25, Chef Parth Gupta is redefining Italian cuisine in India with an uncompromising focus on authenticity, craftsmanship and a bold vegetarian lens
By : Reshmi AR
Update: 2025-12-17 06:20 GMT
Trained at Le Cordon Bleu and École Ducasse, Chef Parth Gupta returned to India with a clear mission: to make Italians recognise Italian food served in Delhi. Through Cicchetti Italiano, Firenze Gelateria & Caffè and Bloom Cafe and Cakery, the 25-year-old chef is shaping a new language of ingredient-driven, artisanal Italian dining in India.
Excerpts from an exclusive interview with DC
From Le Cordon Bleu and Ecole Ducasse to New Delhi—what was the moment you knew you wanted to translate your European training into an Indian, Italian-forward culinary identity?
I always knew I wanted to return home. For me, a strong culinary concept must add value to the food culture of its own nation. During my time in Europe, I realised how many ideas I was passionate about simply didn’t exist in India. That gap—not just the training—pushed me to come back and build something meaningful here.
You are known for championing “authentic Italian cuisine through a vegetarian lens.” What does authenticity mean to you when key Italian traditions are rooted in non-vegetarian ingredients?
I’ve never believed that “authentic” automatically means “delicious.” Every country has its own palate, and what feels traditional in one place may not evoke the same joy in another. My aim is to cook incredibly flavourful food using ingredients and techniques that feel new and exciting to the Indian palate. While classic Italian cuisine relies heavily on beef and pork, India isn’t a natural consumer of those meats anyway. So we focus on what truly defines Italian cooking for us—exceptional tomatoes, fresh cheeses, good olive oil, fermented breads and clarity of flavour. That’s where our authenticity lies.
Cicchetti Italiano and Firenze Gelateria both celebrate craftsmanship. What’s one Italian technique or discipline you refuse to compromise on—no matter what?
For me, the non-negotiable is ingredients. Italian cuisine lives or dies by the quality of what you put in. I refuse to compromise—whether it means making my own nut pastes, poaching fruit in-house, or producing fresh cheese daily. The technique matters, but the ingredient is the soul.
Your food is often described as “the Italian mafia of flavour.” What does that phrase capture about your creative process and your relationship with ingredients?
“The Italian mafia of flavour” captures the balance I try to create—rooted in the emotion and spirit of Italian cooking, but with an unmistakable Indian soul. I give every dish my own touch, something I would happily eat every day for the rest of my life. That’s why the flavours feel timeless and instinctively comforting. The phrase is also a responsibility: if you carry a tag like that, you have to honour it with consistency.
As someone building three successful brands at just 25, what is the biggest misconception people have about creating truly artisanal dining experiences in India?
One big misconception is that ambience and theatrics define an artisanal restaurant. They help, but only to a point. The heart of everything is the food. If your food is exceptional, you earn loyalty for years. Another misconception is that good food alone is enough. In reality, service can matter even more—thoughtful, intuitive service elevates the entire dining experience and gives you an edge that design can’t.
With more Indians seeking purity, storytelling and real flavours, how do you see the future of artisanal vegetarian cuisine evolving—and where do you want to take it next?
India is one of the world’s largest vegetarian markets, and the spending power of vegetarians has never been higher. They want purity, storytelling and honest flavour—but for years, premium vegetarian dining options were limited. That’s changing fast. The future of artisanal vegetarian cuisine in India is incredibly bright, and I want to keep building spaces that prove how rich, global and exciting vegetarian food can be.