The Big F Awards Celebrates Culinary and Hospitality Excellence at its 13th Edition

A rigorous, independent evaluation process continues to define the credibility of The Big F Awards

New Delhi, 10th September: The 13th edition of The Big F Awards concluded at The Westin, Gurgaon, bringing together accomplished professionals, emerging talent and enterprising brands from across India’s culinary and hospitality landscape. More than a celebration of achievement, this year’s edition reaffirmed the platform’s core principle: recognition must be earned through a credible and rigorous evaluation process.

At the heart of The Big F Awards is a jury-led approach designed to place merit ahead of visibility, reputation or commercial scale. The awards follow a structured and independent evaluation process, with entries assessed through successive rounds of screening and scoring against defined parameters including originality, execution, consistency, quality and sectoral relevance. The framework is designed to ensure that every participant is assessed on the strength of their work, rather than their profile, popularity or market presence.

The jury for the 13th edition comprised Chef Nita Mehta, Chef Kunal Kapur, Chef Ashish Bhasin, Chef Sabyasachi Gorai, Pawan Soni, Diwan Gautam Anand, Sameer Bawa, Khurafati Nitin, Rocky Singh and Anirudh Singhal. Bringing together experience across cuisine, hospitality, media and business, the panel applied a common evaluation framework to assess the nominees and arrive at the final results.

Importantly, the process is built to create a level playing field. Commercial size, public visibility and geographical location do not determine recognition. The platform actively seeks to bring deserving work into consideration, including independent ventures, emerging professionals, newer businesses and establishments that may not always receive the same visibility as larger or more established names.

The awards also maintain a clear separation between participation and recognition. There are no nomination fees and no pay-to-participate mechanisms, reinforcing the principle that an award should be a result of merit rather than commercial participation. Winners are not disclosed in advance, with the final results remaining confidential until they are announced at the awards ceremony.

Speaking after the ceremony, Pawan Soni, Host & Jury member, The Big F Awards, said, “Thirteen editions have reinforced our belief that credibility cannot be created through a trophy or an announcement; it comes from the process behind it. This year, in the 6-month long process the jury evaluated nominations with the same discipline across categories, looking closely at the work, its consistency, execution and relevance. What stood out was the diversity of talent—from established names to smaller ventures and professionals receiving national recognition for the first time. That is precisely what we want The Big F Awards to stand for: a platform where deserving work has an opportunity to be recognised on merit, irrespective of visibility or scale.”

The 13th edition saw participation from independent ventures, established organisations, chefs, restaurateurs and emerging businesses across multiple regions and formats. The broad participation model reflects the awards’ continued effort to identify and recognise excellence beyond conventional industry circles.

The recipients included Megu, who won League of Legends Awards, followed by Nisaba in the Noteworthy Newcomer category. Inja received the Restaurant of the Year distinction, while Best Cocktail Bar, Cocktail Menu of the year and Best Debut Bar were presented to AaBbCc.concept. Further honours went to Porus Arora for Restaurateur of the Year and Sahil Sambhi for Nightlife Entrepreneur of the Year.

Highlights from the evening included Chef Manish Mehrotra, Chef Harpal Singh Sokhi, Rocky Singh, Rocky Mohan, Chef Manisha Bhasin, Zorawar Kalra, Sid Jalan amongst other dignitaries attending the presentation ceremony.

As The Big F Awards closes its 13th edition, its focus remains unchanged: to build recognition around work that stands up to scrutiny. The platform will continue to expand its outreach for the next edition, bringing a wider pool of professionals, establishments and businesses into a process where credibility, consistency and merit remain at the centre of recognition.

About The Big F Awards

The Big F Awards is a Delhi NCR-based platform recognising excellence across the food and hospitality industry through a rigorous and independent evaluation process. Founded on the belief that credible recognition must be rooted in process rather than perception, the awards follow a structured jury-led evaluation framework, with entries assessed against defined parameters. The platform maintains a zero nomination fee and no pay-to-participate policy, ensuring that recognition remains independent of commercial participation. Over 13 editions, The Big F Awards has sought to create a credible platform that recognises established as well as emerging talent based on the merit of their work.

Given below is the complete list of winners:

Given below is the complete list of winners:

The Big F Awards 2026 – Winners

• The League of Legend Award was presented to Megu at The Leela Palace Delhi.
• Habeeb ur Rehman Lifetime Achievement Award was presented to Sourish Bhattacharya.
• The Arvind Saraswat Young Chef Award was presented to Chef Priyansh Sakariya.

Indian Cuisines

• In the Coastal category, the Jury Award went to sana-di-ge, while the Popular Award went to The Malabar Coast.
• In the North Indian category, the Jury Award went to Gulati Restaurant, while the Popular Award went to Karigari by Chef Harpal Singh Sokhi.
• In the Modern Indian category, the Jury Award went to Avartana (ITC Maurya), while the Popular Award went to Anardana.
• In the South Indian category, the Jury Award went to HOSA, while the Popular Award went to Dakshin (Sheraton Delhi).
• In the Other Indian Regional Cuisines category, the Jury Award went to Royal Afghan (ITC Grand Bharat), while the Popular Award went to Yeti – The Himalayan Kitchen.

World Cuisine

• The All-Day Dining in a 5-Star Hotel Jury Award went to Tamra (Shangri-La Eros New Delhi), while the Popular Award went to Seasonal Tastes (The Westin).
• The BBQ & Grills Jury Award went to The Pit Smoked & Grilled, while the Popular Award went to TGIFRIDAYS.
• The Café (With Alcohol) Jury Award went to OLLY – Olive’s All Day Café & Bar, while the Popular Award went to Cafe Delhi Heights.
• The Café (Without Alcohol) Jury Award went to Theos, while the Popular Award went to DIGGIN.
• The Chinese Jury Award went to Shang Palace (Shangri-La Eros New Delhi), while the Popular Award went to China Garden.
• The European Cuisine Jury Award went to Latango, while the Popular Award went to United Coffee House.
• The Japanese/Korean Jury Award went to Hahn’s Kitchen, while the Popular Award went to Kofuku.
• The Pan Asian Jury Award went to Yum Yum Cha, while the Popular Award went to YouMee.
• The Thai/Vietnamese and Other World Cuisine Jury Award went to Soy Neung Roi (Radisson Delhi Airport), while the Popular Award went to Mamagoto.

The Big F Awards Special

• The Bakery/Patisserie Jury Award went to L’Opera, while the Popular Award went to The Big Chill Cakery. 
• The Best Butter Chicken Jury Award went to Kalanji, while the Popular Award went to Havemore Restaurant.
• The Home Baker Jury Award went to Dessert Art (Deepali Mahajan), while the Popular Award went to Glaze N Gourmet (Deeksha Ahuja).
• The Home Chef Jury Award went to A Southside Story (Rekha Rigo) and Aman-E-Mithaas (Puplee Bedi), while the Popular Award went to Saffron by Archie (Archana Dhawan).
• The Delivery Only Outlets Jury Award went to Noshi – Yum Asian Delivery, while the Popular Award went to Louis Burger.
• The Pizzeria Jury Award went to Pizzeria Da Susy, while the Popular Award went to Tossin Pizza.
• The Terrace/Outdoor Dining Jury Award went to AARAMgarh, while the Popular Award went to Swan.
• The Best In-House PR/Agency Jury Award went to Pawan Hora (Wishbox Studio), while the Popular Award went to Vibhuti Sood.
• The Bar Team of the Year Jury Award went to Prateek Gusain (Kimikrai: Umami House), while the Popular Award went to Sandesh Tamang (Sidecar).
• The Noteworthy Newcomer of the Year Jury Award went to Nisaba, while the Popular Award went to Tan Yan.
• The Restaurant of the Year Jury Award went to INJA, while the Popular Award went to Japonico.
• The Restaurateur of the Year Jury Award went to Porus Arora, while the Popular Award went to Vikrant Batra.
• The Nightlife Entrepreneur of the Year Jury Award went to Sahil Sambhi, while the Popular Award went to Dinesh Arora.

Nightlife

• The Cocktail Bar Jury Award went to Aabbcc.concept, while the Popular Award went to Vietnam.
• The Cocktail Menu of the Year Jury Award went to Aabbcc.concept, while the Popular Award went to Farzi Café.
• The Debut Bar Jury Award went to Aabbcc.concept, while the Popular Award went to She’s Here.
• The Micro Brewery Jury Award went to Fort City Brewing, while the Popular Award went to Beerlin.
• The Place for Gigs Jury Award went to Diablo, while the Popular Award went to Chica.
• The Pub/Bar Jury Award went to Rick’s (Taj Mahal, New Delhi), while the Popular Award went to Japonico.
• The Rooftop Bar Jury Award went to HauzKhas Social, while the Popular Award went to Molecule.
• The Theme Restaurant/Bar/Pub Jury Award went to Nadoo, while the Popular Award went to Sly Granny.
• The Night Clubs Jury Award went to Thanks & Beyond, while the Popular Award went to Story Club & Lounge (The Westin)

₹11,111 for a meal. And that’s before taxes and beverages. Now that’s a number designed to raise an eyebrow.

But at RAGA, Chef Gaggan Anand’s first restaurant in India, you soon realise that this is not just another expensive tasting menu where you leave wondering where the next meal is coming from. This is a 22 course experience, and by the time you reach the end, you certainly won’t be looking for something else to eat.

Unstated luxury

The first impression is understated luxury. With an extra high ceiling and the kitchen spread across two floors, RAGA is as much a showcase of precision and craftsmanship as it is a restaurant.

There is a stunning open kitchen with some of the finest equipment, handcrafted Japanese crockery, Schott Zwiesel glasses and a kitchen and service team whose strength actually exceeds the restaurant’s seating capacity of just 32 guests.

A chef curated PDR is also expected to open soon, promising an even more personalised experience.

But the real theatre begins when the food arrives.

Gaggan’s cooking is not about simply making familiar Indian flavours taste better. It is about making you question what you are eating, how it was made and sometimes even what you thought you knew about it.

There is a cucumber preparation cut so impossibly thin that it almost disappears into a delicate gel that tastes remarkably like mint chutney. Another creation looks like something entirely unfamiliar, only to explode on the palate with the unmistakable flavour of Indian murmure.

There is nahari. Kashmiri tabak maaz. Modern chaat. Each appears in a form you may never have imagined.

And then comes the brain pepper fry. Except, given its flavour, texture and presentation, many diners may not guess that this apparently indulgent dish is actually vegetarian.

And yes, there is literally a course where you are expected to lick the plate.

That says something about the restaurant. RAGA isn’t afraid to have fun.

Yet it is the techniques, precision and presentation that make you understand why Gaggan Anand has consistently been regarded among the world’s finest chefs. Every course has a purpose. Every texture is considered. Every element has been thought through.

Even something as familiar as chicken wings gets a Gaggan treatment. A small rope is attached to the end so you can pick them up without getting your hands dirty.

Or take the very Indian matar. Even the peas have been painstakingly peeled, with the outer skin removed so that you get to the sweeter layer inside. It is an almost obsessive level of detailing, and this is precisely where you understand why RAGA needs such a large kitchen and service team for just 32 diners.

It is these little details that make the experience memorable.

RAGA is more than Gaggan

The name itself is a portmanteau.

RA comes from Rydo Anton, who is spearheading the restaurant in India, while GA stands for Gaggan Anand, the chef mentor whose vision shapes RAGA.

Joining them is Zorawar Kalra, one of the most influential names in Indian hospitality, whose concepts over the years have played an important role in shaping the contemporary Indian restaurant landscape.

Together, they have created something that feels less like an overseas chef opening a restaurant in India and more like a homecoming.

And perhaps that is what makes RAGA particularly exciting.

India’s restaurant scene has never had it this good. From Nisaba to Indian Accent and Comorin, and now RAGA, Indian cuisine is being interpreted with imagination, confidence and a global sensibility.

Will you get a reservation?

Absolutely not easily.

At least not in the initial months.

With just 32 seats and the curiosity surrounding Gaggan’s first Indian restaurant, reservations are bound to be fiercely sought after.

But the bigger question is whether RAGA will survive beyond the initial excitement.

My answer is yes. And not just survive. I believe it will flourish.

RAGA has the potential to become a destination restaurant for luxury travellers coming to India, particularly those who have experienced Gaggan’s restaurants overseas and faced months of waiting for a table.

And perhaps its biggest contribution will be inspiring more chefs and restaurateurs to think bigger about what Indian food can be.

At ₹11,111 plus taxes and beverages, RAGA certainly isn’t an everyday meal.

But then, this isn’t an everyday restaurant either.

Every course is a revelation. Every plate tells a story. And the experience is worth having at least once.

Address: RAGA, 21A, Janpath Road, Connaught Place, next to Le Meridien, Delhi

Reservations: ragabygaggan.com