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	Chef Shashvat Dhandhania shares his unique cooking style that merges European umami flavours with texture and taste experimentations He runs a vegetarian modern restaurant-patisserie To Die For that offers dishes inspired by the cooking styles of Italy and France Published on 30th December 2022
	To die for has recently introduced a range of cocktails and a brand new menu To Die For’s new menu and cocktails channelise umami flavours and Ratatouille’s Anyone Can Cook philosophy Published on 30th September 2022
	Shashvat Dhandhania is the young Le Cordon Bleu graduate trying to change Kolkata's dining culture for the better How exactly is a millennial chef trying to create a new way of dining in Kolkata? To Die For’s Shashvat Dhandhania has the answer Published on 22nd November 2019
	Masterclass on Upcycle of Food    City chef  will show how to stop the wastage and reuse the leftover food    Published on 5th January 2019