Anahita N. Dhondy

Forbes Asia's ‘30 under 30’ and an expert at French pastries and cuisine


An alumnus of the prestigious Le Cordon Bleu, London, Anahita N. Dhondy, is a celebrated Parsi chef who has gained recognition and popularity in the food industry both in India and abroad. She is the executive chef cum partner at the famed SodaBottleOpenerWala restaurant in Mumbai, where she introduced new, innovative dishes while still staying true to her roots and incorporating traditional Parsi flavors into her creations. It soon grew into a popular chain, with 9 locations in 4 cities across India.

Anahita started cooking from the age of 10 and knew from a young age that she would wear the chef’s hat one day. She pursued her culinary dream by enrolling into IHM-Aurangabad which she passed with honors in Culinary Arts. She got trained at Taj properties, the BBC at JW Marriott and went on to acquire a Grande Diplome from Le Cordon Bleu, London. 

She continues to be very active within the Indian culinary scene and has spent the last decade taking her culinary heritage to ambitious new heights.

Anahita has spoken on the platform of TEDx & has been featured in Hindustan Times, Indian Express & more.

She has worked on an all-women cooking TV show aired on Living Foodz called ‘Femme Foodies’. 

Awards and Accomplishments

Awards and Accomplishments

Anahita  has won several awards, including the ‘Young Chef India award’ & the ‘Times Food Award’.

She was featured in the Forbes 30 under 30 list  & also won the ‘Indian of the Year’ title in the hospitality sector.  

Her book ‘The Parsi Kitchen’ which was released in 2022 is a warm and whimsical memoir about how she embraced the cuisine that she grew up with. 

Today, Anahita Dhondy is internationally recognized for her advocacy work regarding Parsi culinary heritage, especially her efforts to revive lost recipes and champion traditional ingredients, like millets, that are sustainable, low-cost, and highly nutritious. She’s also active on social media, where she uses her influence to advocate for sustainable food practices and using local and seasonal ingredients. 

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