Chef Mayank Istwal opens up about his experience of hosting Deepika Padukone-Ranveer Singh at his Musaafer restaurant in NYC: ‘We made a special cake for her birthday’

Chef Mayank Istwal hosted Deepika Padukone and family (Photo: Mayank Istwal)

Chef Mayank, who personally attended to the Bajirao Mastani actors, recalled how their food choices were quite straightforward. “They loved what we suggested in the chef’s tasting menu, and had no allergies,” he said.

Giving us an insight into the dishes that they were served, chef Mayank said that it included Achappam, Tuna Masala Papad, Lychee Ceviche, Mithu’s Coriander Shrimp, Tandoori Lamb Chops, Nihari Birria Tacos, Butter Chicken Experience, Lamb Chop Biryani, their signature Dal Musaafer, Mishti Doi, Gulab, and Ras Malai.

“They really appreciated all the dishes, but the standouts were the Lychee Ceviche (a favourite of both the actors), Tuna Papad, Tandoori Lamb Chops, Coriander Shrimp, and the Butter Chicken Experience — where we serve the traditional red butter chicken alongside my invention: the green butter chicken made with tomatillos and serrano chillies.”

Tandoori Lamb Chops was on the special menu (Photo: Mayank Istwal)

“They also enjoyed the desserts. We made a special cake for Deepika to celebrate her belated 40th birthday, and the feedback was overwhelmingly positive—they raved about the innovative twists on classics,” said chef Mayank.

Tracing chef Mayank’s journey

Belonging to Uttarakhand’s Dehradun, chef Mayank’s career began as a kitchen management trainee at the luxury boutique Devigarh Hotel in Udaipur, where he later became Kitchen Executive.

“I was chosen by famed Australian restaurateur and culinary entrepreneur Chef Luke Mangan to run his fine dining restaurant “Salt Grill” aboard cruise lines,” he said.

During his formative years in India, chef Mayank “invented healthy spice blends” by combining his knowledge of Ayurveda and seasonal spices. This knowledge led him to the United States, where he joined Musaafer when it was first launched in Houston.

“To create a carefully curated and truly authentic menu, I embarked on a 100-day journey across India’s 29 states. I discovered hundreds of new recipes, which I combined with contemporary elements to take Musaafer’s diners on a luxurious and delicious culinary expedition within its meticulously decorated spaces. My quest for research is never-ending, so I also undertook a two-month exploratory culinary visit to Mexico City to discover traditions in my new neighbouring country further,” he recollected.

Mayank Istwal (Photo: PR Handout)

As a food historian, he has also travelled to many countries, including Australia, New Zealand, Italy, French Polynesia, Peru, Indonesia, Singapore, Thailand, Nepal, South Pacific island countries, Turkey, Central Africa, the UAE, West Africa, and Mexico.

Michelin-certified ventures

Musaafer NYC, opened in August 2025, is their new restaurant, building on the success of the original location in Houston, Texas. Now, he divides his time between both Musaafer Houston and NYC locations as culinary director and corporate executive chef.

Interestingly, Musaafer Houston earned Michelin stars two years in a row in 2024 and 2025, respectively. “This achievement feels incredibly rewarding—it’s a testament to the team’s hard work, innovation, and dedication to authentic Indian cuisine with a modern twist. It came about through years of refining our menu, sourcing the finest ingredients, and creating memorable dining experiences that blend tradition with creativity,” said chef Mayank.

Why are so many Michelin-starred restaurants in New York City? He said NYC is the “greatest gastronomic city in the world in terms of diversity in restaurant choices and offerings”.

“Unfortunately, we don’t have the Michelin Guide in India yet, but if it comes, I believe many restaurants would earn stars. India is the most diverse country in the world, with a mind-blowing array of cuisines and sub-cuisines. To have something similar, it would take introducing the Michelin Guide to evaluate and recognise Indian establishments, along with continued innovation from chefs to elevate traditional flavours globally,” said chef Mayank.

A glimpse of Musaafer (Photo: PR Handout)

Dealing with challenges of the job and looking ahead

Chef Mayank lives by the philosophy that if you’re passionate, the sky’s the limit. “The only downside is that when the entire world is celebrating festivals, holidays, or enjoying weekends, we’re working to give them an unforgettable experience. This often means being away from family on those crucial days. My way of dealing with it is always to carve out a little time with my family when possible, so they feel my presence during special occasions, festivals, or holidays,” he said.

And what’s keeping his hands full? “I’m focused on expanding Musaafer’s presence, exploring new spice blends, and perhaps launching pop-ups or collaborations in other cities to share Indian culinary heritage with more people,” he said.