New Delhi, Jan. 9 -- If 2025 was about caviar and truffle, fine-dining menus are expected to get more adventurous this year with a spotlight on ingredients rooted in sustainability. India's top chefs will continue to draw inspiration from some of the most unique and rare produce indigenous to the culture, and at the same time demonstrate restraint and respect through their specialised cooking techniques. We asked chefs from across the country to share the ingredients they are looking forward to cooking with in this year.

AHMEDAKI LALOO, CHEF & FOUNDER, A'ORIGINS, SHILLONG

I'm super excited to cook with sohphlang, a crunchy winter tuber that is native to our Khasi and Jaintia hills of Meghalaya. It is more than just food. It's an emotion...