About The Restaurant
The idea of To Die For was born in 2006, when Chef Shashvat was not even a teenager, and was eventually started as a passion project in 2016. It was a kitchen that turned into a bakery, then a cafe and then a restaurant in 2017. It started in the by lanes of Hazra and has grown to become a restaurant in the heart of Ballygunge. We’re now finally at Park Street, where Chef Shashvat dreamt of having a restaurant as a child.
To Die For is a restaurant looking to push the boundaries with the style of food and interactive experiences it looks to provide. The experiences include ‘Feast and Flix’, ‘Art on a Plate’ and ‘Pasta Party’.
To Die For has previously been awarded the Best Vegetarian Restaurant by The Times Food Awards, The Telegraph Food Awards, and has also received a special mention by Gout de France.
Ambience
The ambience at To Die For is meant to keep the focus on the food. Thus, the visual elements have been kept minimalistic so that the plate can be busy and be heard. As the name is an exclamatory statement, the ‘I’ is has been used to mimic an exclamation mark. It has also been made to look like a cut from a knife, to reflect the conflict of a chef to gauge the audience and perfect the plate of food.
The space and the colours used through all mediums are neutral and natural. The art pieces: the visual depiction of ‘To Die For’, the broken plates, and the reference to Ratatouille’s ‘Anyone Can Cook’, provide insight on what we strive to do.
SHASHVAT DHANDHANIA
Chef and Owner
Prior to To Die For, he worked in different parts of the industry, in the kitchen and service. He worked at his college dining hall. He did internships at Smoke House Deli, Kolkata, and the Table, Bombay. He also trained at Michelin-starred restaurants like Trishna, London, and Junoon, New York. He also spent time at Janice Wong’s Sweet Factory in Singapore. He opened To Die For in 2016. He is now also operating a catering company called Forage, where they provide an array of cuisines and services.