Rushina Munshaw Ghildiyal

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Rushina Munshaw Ghildiyal

09/06/2026

From devouring Outlook Traveler (especially the food editios) over the years to writing for it landmard 25th edition! I'm a big one for milestones. And I really loved doing this Op-Ed piece on the evolved perception around Indian ingredients for Outlook Traveler's 25th anniversary special edition. (Thank you for having me be part of it !

It's amazing how native Indian ingredients have grown from marginalised to menu-defining in the last 25 years, and I'm eager to see how it evolves... This is a topic very close to my heart, and I confess I did try to pack a bit too much into the column - I had so much to say (as usual), but the team was kind enough to give me space. I hope you enjoy reading it.

(Issue is on the stands, but not going to be online for a bit. Im also not sharing pics of the article yet, because I highly recommend getting yourself a copy. The whole issue made for a fantastic read and brought back the joy of losing myself in a magazine...)

25/05/2026

Just popping in to say Hello!

Headed home tomorrow after a very productive 10 days of traveling for the EAST and NORTH EAST round tables for GFTR.I've got so much I want to share, I don't know where to start! Will share more once I've had a chance to process!

Pic - A happy me eating food clicked by ❤️

24/05/2026

MUMBAI meets KOLKATA.

In the whirlwind that has been the last few months, I also had the pleasure to join and in Mumbai and Delhi for the launch of KOLKATA. This is book 2 in the first round of the Heirloom Project series that I had the pleasure and privilege of working on in multiple roles; series editor, editor of Mumbai book and writer in both Mumbai and Kolkata.

Was waiting for Kolkata to become available to share this post!

Both books are now available on USA and India as well as the Heirloom Cities website.

MUMBAI - https://amzn.in/d/02akXZYE
KOLKATA - https://amzn.in/d/08qPDBRz

16/05/2026

When Aman took this picture to put on his stories, I protested - why do you want to put such a messy picture up. It's not at all, insta-friendly!

But this morning as I looked for something good to pist, it popped up. I realized this was the best day in ages. The picture is far from perfect... but in those almost scraped clean bartans, there is deep satisfaction. It meant putting aside a few deadlines, and that today would be a rush packing, and a few hours of cooking (mutton keema needs love) on a crazy hot day, amidst chaos (house is being painted).

But yesterday, the kitchen and dining room were done, my son is home, my daughter leaves for her first internship soon, and we are off on a work trip. Life is lifing at such a crazy pace! But I am a mom. With a fundamental belief that my world is where it should be when my family eats well. Last night, they did. There is no greater achievement than messy bartans and satisfied loved ones at the end of a meal cooked with love. ❤️

11/05/2026

Ever since the launch of Godrej Food Trends Report 2026, I’m seeing so many conversations resonating with the theme and the top trends. It's very gratifying !

Over the years, the Godrej Food Trends Report has evolved into a trusted compass to navigate India’s evolving culinary landscape, with each edition's theme exploring a new dimension of our culinary identity. We began by celebrating diversity with the Atlas of Food in 2023. We explored Provenance in 2024. We studied Seasons in 2025. The 2026 edition adds the next chapter in this journey. Turning its focus to stories, it recognises that the true value of food lies in the narratives that shape every bite.

This has been reaffirmed constantly by global validation and local transformations I have witnessed this past year. Reaffirming my belief tha Indian Culinary culture has never been just about the food on the plate, but about the stories we tell.

Welcome to 2026, the year of Stories (perhaps my favorite!) Storytelling, humanity’s original art form, is now the dominant force influencing modern media. It goes beyond simple facts to create empathy, trigger memory, and inspire action. Every aspect of this edition is driven by a narrative that influences both eating habits and perceptions. And finally, there are stories. Every culinary experience will now come with a narrative that satisfies the soul as much as the palate. Swipe on to read through top trends for 2026 ..

As we synthesized this year’s insights, two distinct conversations emerged. The first is a shift toward hyper-local authenticity and regional specificity, driven by GI-tagging and a renewed pride in provenance. The second is a strengthening of intent, as we move from mindless consumption toward strategic mindfulness — asking why we eat, not just what.

With the next edition -GFTR 2027, we enter our milestone 10th year. To ensure we capture the diversity of our F&B landscape, we will be traveling across India, meeting individuals and organizati driving evolution by convening closed-door round tables. If you feel you fit the description or see an opportunity for us to visit your region, do leave a comment or DM me, I wpuld love to connect!

08/05/2026

"Mumbai: A Journey Through Its Kitchens
Streets and Stories By Rushina Munshaw
Ghildiyal and Bhavya Pansari with Nandini
Thirani is a 2026 James Beard Media Award
Notable Nominee. For exceptional graphic
design & photography."

20+ years writing on food. I never dreamt I'd
see this one day!

Shekhar and I were at dinner on Wednesday, when messaged. Date night was sidelined as my phone began pinging. It hasn't stopped since. Then called yesterday. Her questions took me back to diary entry from 2011...

"MY MUMBAI
Woke up with brain in overdrive. Can't stop thinking of the Matsyagandha Mahotsav. How have I grown up in Mumbai, and only now discovered its seafood! Those fried Mandelis, shark curry, crabs stuffed with green masalla, Surmai, BAMBOO CHE BOMBIL! Beautiful Koli women and all kinds of people feasting! I'm amazed how food crosses all the invisible lines, like nothing else can. And God did it hit me! This food language all its own that Mumbai has! Aromas, flavours, tastes, in one huge, crazy messy, beautiful melting pot! So thankful food-writing found me. Sooo many ideas for articles! Mumbai, especially its home kitchens, is where it's all waiting!

That paragraph inspired the TOC for MUMBAI.

~ that 's camera makes you taste with your eyes
~ that Nandini Thirani and stitched into something beautifully tangible.
~that (most importantly), germinated into a mad idea Sri nurtured with her vision and passion to take Indian cuisine to a global platform...

MUMBAI weaves together history, dining out, markets, seafood culture, nightlife, through expert inputs from Mohsina Maam, essays by , , .men and me and glimpses into the kitchens of , Nafisa & , Saher Khazada RTI and

From a stray note to MUMBAI.. We weren't chasing awards. Reaching here is because Mumbai the city inspires!

~ From this Mumbai mulgi, forever and always. 💛
(With special thanks to for the name)

04/05/2026

What a month April was!

Between the back-and-forth to Delhi prepping for the Tasting India: Culinary Conversations ‘feastival’, it was incredible to see CHUTNEY find its way into two of Delhi’s hottest restaurants - Nisaba and Nadoo.

Early in the month, I was thrilled to learn that Chef Manish Mehrotra had already bought a copy for the shelf at Nisaba when I visited to try it out. When your book makes it there… IYKYK!

Later, I finally handed Shri Bala her contributor’s copy — a real full-circle moment. Not just for her inputs in the book, but for years of generously sharing her deep knowledge of South Indian cuisine.

Finally, having both of them as primary speakers on, The Menu Manifesto panel was an absolute treat and the perfect conclusion. Chef Manish spoke about the decline of “theatrical” dining in favour of hyper-regional, honest experiences. Shri Bala made the case for provenance and cultural memory as the true definers of culinary value today and even called out CHUTNEY as an example to take inspiration from.

April, you’ve been good to us.

02/05/2026

Yesterday, we took the new Dehradun highway home via the Panipat road. Our driver decided to stop at .official dhaba, which, according to him, was famous for parathas. Which was obviously true since th place was packed! We had yo go through three endless rooms full of people eating to finally find a table. The first thing I spotted were the pickles.

Panchranga, which Panipat is famous for. This one was the real deal. Full of beautiful vegetables that still held crunch - carrots, lotus stem, mango, lime, chilies, caronda - all bright and vibrant and fresh. Not squishy, mushy, vinegar smothered like in the little packets you get everywhere. This looked alive, probably made locally. The lemon pickle alongside was what really got me drooling, though! Also, beautiful, bright, and fresh, with large, lovely lemons that looked clean, not muddy or gross like packaged pickles get. I had a little pickle party on my plate while we waited for our order!

By then, I was really looking forward to the chutneys! What would they bring?

The parathas came and lived up to the hype, huge tandoori aloo pyaz parathas with generous gobs of white butter melting into them. Then came disappointment. The gobi samosa arrived looking really good, but the dhaniya and imli chutneys with tgem were little sachets. It was such a letdown!

The dhaniya one, especially! With all its emulsifiers and shelf stabilizers and other things added, it was the complete antithesis of its freshly made counterpart!

After the Provenance Pincoded discussion at Tasting India just a couple of days earlier, I couldn't help questioning. When local scales, what is actually happening? Are we saving the pickle, the craft, and the community that makes it? Or are we packaging up the idea of a dhaniya pudina chutney stripped of all its beauty and flavour till all that us left is something that can be stabilised, shipped, and sent all over.

Here, the story had been rendered down to nothing but a label? A false selling point for something that was SO FAR AWAY from the real thing!

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