“LuxeBook is a chronicle of how India perceives, shapes, and redefines luxury in its own voice.” Chef Niyati Rao’s work at her restaurant Ekaa has broken new ground, redefining the dining experience with inspiration drawn from her extensive travels and culinary journeys. Trained at the Taj Group of Hotels (IHCL), she honed her skills at Mumbai’s finest restaurants—The Zodiac Grill, Wasabi by Morimoto, and A Reverie— before a transformative stint at Noma in Copenhagen, hailed as the World’s Best Restaurant. Returning to Mumbai in 2020, she channelled those insights into creating Ekaa—a restaurant inspired by people, cultures, and ingredients, shaped by seasons, childhood memories, and her team’s shared journeys. KMC and Bombay Daak followed soon after. “Luxury is all about thoughtfulness—the detail, intention, and craft that elevates an experience. It’s less about excess and more about meaning,” she reflects. That philosophy defines Ekaa, where sustainability, responsibility, and authenticity form the core of her vision. Her innovative approach has earned her the No. 5 spot on Culinary Culture Co.’s FoodSuperstars: India’s Top 30 Chefs 2024. Off the pass, Chef Rao treasures heirloom sarees from her mother and grandmother—“not just garments, but stories and experiences woven in fabric.” She draws inspiration from Tokyo’s precision and artistry, Munich’s balance of tradition and modernity, and evenings spent cooking with her partner Sagar, cats nearby, unwinding with Korean barley tea—“soothing, earthy, sometimes cold with lots of ice.” Her mantra: “Listen deeply, stay curious, and always respect the people you work with. Authenticity is your greatest strength.” | 35 “Luxury is an emotion which can be felt but never fully described. Anything crafted with time-honoured skills, a sustainable ethos and steeped in mindfulness.” At just 34, fourth-generation entrepreneur Palak Shah is reimagining Indian textiles for the global luxury stage. As founder and CEO of Ekaya Banaras, she transforms centuries-old Banarasi craftsmanship into contemporary, high-end handlooms that resonate with discerning audiences worldwide. With a Business Management degree from King’s College London, an MBA in Entrepreneurship from Babson College, and an executive education from Harvard Business School, Shah blends academic rigour with a deep-rooted passion for India’s textile heritage. Since joining her family’s 130-year-old textile business in 2012 under her father Bharat Shah’s mentorship, she has led Ekaya’s growth through innovative retail strategies, creative collaborations with designers like Masaba Gupta, Abraham & Thakore, and international brands such as Missoni and Ferragamo. She is also behind Thaan, India’s first textile gallery that was launched in 2017 as a creative and technical fountainhead, designed to showcase the endless possibilities of Banarasi silk. Shah’s commitment to elevating Indian textiles has earned her a place in Forbes 30 Under 30 Asia (2019) and Forbes 30 Under 30 India (2020), recognising her as both an innovator and a preserver of heritage. Her vision is to see the saree and other traditional textiles achieve iconic status globally, on par with symbols like Japan’s kimono. | 34 Niyati Rao Head Chef & Partner, Ekaa, KMC, and Bombay Daak Palak Shah Founder and CEO, Ekaya Banaras
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