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Moonshine Food Ventures partners up with Chef Anahita Dhondy for their new Experiential Gourmet Diner

Tuesday, January 18, 2022, 17:32 Hrs  [IST]
HBI Staff | Hyderabad

After the successful opening of three restaurants in Gurugram, food and beverage entrepreneur Vishal Anand is all set to bring in another exciting experiential restaurant. Moonshine Food Ventures (MFVL) partners with one of the leading female chefs in India, Anahita Dhondy as the brand chef for their upcoming restaurant Glasshouse at newly opened Worldmark in Gurugram.

MFVL is known for bringing passion to the platter with their modern twist and newness to each brand. “We intend to create a strong portfolio of experiential and iconic restaurants with a mix of diverse and landmark concepts. Steady growth is what I truly believe in and would want MFVL to be recognized as one of the key organizations committed to bring in the best of places to have a wholesome dining experience” quotes the founder Vishal Anand. Glasshouse is a 150 seater restaurant inspired by a Greenhouse, located on the top floor with abstract glass enfolding the space from all sides. 

Chef Anahita Dhondy is an alumini of Institute of Hotel Management Auragabad (IHM-A) and Le Cordon Bleu; Chef Anahita began her formal kitchen training with Taj group of hotels post which she joined the chain of concept restaurant SodaBottleOpenerWala, as Chef Manager. Chef Anahita is a well-known for her traditional Parsi food curation which was loved by everyone, promoting the rich cuisine of India’s Zoroastrian community. Additionally, Chef Anahita also works towards the promotion and revival of lost recipes and regional ingredients which can be clearly noticed in her brand new Book, The Parsi Kitchen.  

On her recent association with Moonshine Food Ventures, Chef Anahita shares “I have always been inclined towards sustainable and transparent food practices with Vishal’s future facing approach to the culinary world I am overjoyed to be able to join the journey of glasshouse to bring to our guests our version of global cuisines.”

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