In Hyderabad, Palate by Design brings together architects and chefs

What happens when architecture plays a collaborating role and is not just a backdrop to the food? We’ve become accustomed to thinking of dining as an experience led by smell and taste, with spaces quietly receding into the background. However, spaces hold the power to shape one’s encounter with food.

When the two disciplines meet on equal terms, a carefully designed dialogue between the art of building and the art of cooking ensues. Located within the terraced acreage of Signature Estates in Hyderabad, is a private villa community, Palate by Design – curated by Nitya Reddy of Ramky Signature One Pvt. Ltd. – provides a convincing answer.

The first festival of its kind kicked off in January through a series of duos between chefs and designers, where spatial intention and culinary expression were developed side by side.

“With Palate by Design, the levels of fine dining, architecture and retail have risen with new energy. At the property, instead of large-scale developments, the focus has been on luxury and rarity,” says Reddy.

Spread over a massive area of ​​101 acres, Signature Estates offers its clients 93 villas, designed in creative alliance with New Delhi and Ludhiana-based legacy firm Habitat Architects. “Instead of imposing a dense vision on the land, the project listens to it,” says Zafar Chowdhury, CEO and co-founder of Habitat Architects. “The show villa, specifically, is not about display – it is about giving people an idea of ​​how life will unfold throughout the property.” The Development Club carries the DNA of new age thinking and is run by Sahir Chowdhury. “The design is focused on fluid circulation, and experiences that feel energizing without ever feeling crowded,” says Chaudhary. At this event, pop-ups embodied the dialogue between famous designers and famous kitchens. A look at four collaborations that shed light on this exchange.

Rooted modernity

Farah Agarwal, Chestnut Floor (Chennai) | Chef Manav Khanna, Bhang (Mumbai and Gurugram)

The juxtaposition of spices, intoxicating colors and ambience is heightened by the intersection between Farah Agarwal, lead designer at Chestnut Storeys in Chennai and Chef Manav Khanna of Gurugram and Mumbai-based BANNG. Agarwal envisions the pop-up as an intimate dining room, a mix of quiet luxury and thoughtful functionality. The designer considered homey to be the way to go – layered materials, textured wall finishes, warm woodwork, and plush furnishings to evoke a sense of familiarity. “The idea was to create a space that felt like a home, an intimate dining room of sorts, where guests would feel comfortable the moment they walked in,” Agarwal says.

With years of experience in international cuisines, Khanna’s approach fits seamlessly into this trend, as his team is guided by curiosity as they explore authentic Thai cuisine. “I wanted a space that was elegant without being precious, and functional without losing soul,” says Khanna. “The design translated that beautifully: simple and tasteful, with enough warmth and texture to reflect the way we cook.”

For the curious contemporary

Apoorva Shroff, Leith Design Studio (Mumbai) | Chef Ralph Prazeres, Brasa Prazeres (Goa)

At Lyth Design, Mumbai-based architect Apoorva Shroff views design as a reliable way to connect with people and their built context. This time, Shroff’s design direction draws inspiration from the Konkan region, inspired by Chef Ralph Prazeres’ sensitivity to blend traditional and bold contemporary flavours. The result is a space that reflects this delicate balance with rich Indian color, texture and artisanal warmth. “The sparkling mirrored entrance opens onto sculpted metal arches framing the courtyard – the heart of the restaurant. The experience then settles into a plush, carpeted lounge under a glowing wooden canopy, where sophistication reflects the spirit of the restaurant’s cuisine,” highlights Shroff.

“Shroff understood what we stand for at Prasa – the warmth of Goan hospitality – and created an environment that translated those feelings into a space where we felt like we belonged,” Prazeres recalls. In the heart of Panjim, Brasa Prazeres has done the essential things for its diners: bringing faded simplicity back to the table, where European cuisine is prepared with precision, a celebration of memory and craftsmanship on a plate.

Familiar echoes

Gauri Adappa, Design Company (Chennai) | Gauri Devdayal, The Table (Mumbai)

Time moves more slowly, as free time punctuates its existence within the space Gowri Adappa created for The Table. Partner and co-founder of Chennai-based A Design Co., Adappa’s practice is synonymous with creating spatial experiences that support local and indigenous material crafts. Her collaboration with restaurateur Gauri Devdayal of The Table in Mumbai paints a nostalgic picture of grounded warmth. “We presented furniture, art and décor that was mundane yet cohesive. We worked extensively with traditional and local materials and crafts, and reinterpreted them with a modern vocabulary that felt grounded and contemporary,” recalls Adaba.

“The space Adappa created for us perfectly complements the dining philosophy: it’s cozy yet carefully curated,” says Devidayal. Devidayal’s culinary destinations are celebrated for their elevated convenience, with advanced ingredient lists. As with food, good design also thrives on balance , she says: “When every element—from materiality to light—is taken into account, it quietly shapes how the dish is received, deepening the experience without distracting from it.”

Era of restraint

Abin Chaudhary, Abin Design Studio (Kolkata) | Chef Norsha Kapli, Izumi (Mumbai and Asagao, Goa)

Anyone familiar with Abin Chaudhuri’s Kolkata-based practice, Abin Design Studio, and its vast body of work knows the architect’s dedication to context. The studio’s reliance on collaboration, craftsmanship and public engagement takes tangible form, creating a place for Izumi. “This space is an expression of our design philosophy, derived from Japanese minimalism and the belief in restraint as a form of luxury,” says Chaudhuri. “Chef Norsha Kapli’s culinary philosophy is translated into a spatial language of calm materiality, manageable details, and measured proportions. Simplicity here is not an absence, but a carefully curated presence.”

Headed by Chef Nourish Kabli, and based in Mumbai and Asagao, Izumi’s culinary philosophy celebrates all that Japan stands for. At Izumi, Chef Kapli turns the rigor of her training sought in Japan, from sushi to ramen, into a menu that balances accessibility and authenticity. “It was a slow reveal, a multi-layered experience for visitors and the design was perfect for them! It was defined and defined in its central stone table, yet experimentally placed in the displays with glimpses of the foliage behind them,” Kapli explains.

The writer is a trained architect and design professional working in the fields of architecture, interiors and the built environment.