FOUR FRIENDS PAY TRIBUTE: NEW BOOK ‘A TABLE FOR FOUR’ DOCUMENTS THE LEGENDS WHO BUILT DELHI’S CULINARY SCENE

Goa Khabar: Table for Four: Delhi’s Dining Legacy was launched on December 14, 2025, at Club de Palma, Bambolim, Goa, during a dinner gathering that brought together leading voices from India’s culinary and cultural landscape. The evening began with a formal unveiling led by acclaimed author and food critic Vir Sanghvi, followed by remarks from Sunil Kant Munjal, Ajay Shriram, and Nitan Kapoor. The launch ceremony concluded with a curated dinner hosted by Club de Palma, reflecting the spirit of warmth, memory, and shared experience at the heart of the book.

Table for Four: Delhi’s Dining Legacy is a first-of-its-kind anthology that chronicles 16 years of Delhi’s evolving food culture through the eyes of four friends connected through the Doon School Old Boys’ Society – Mr. Sunil Kant Munjal, Mr. Ajay Shriram, Mr. Nitan Kapoor, and the late Mr. Deepak Nirula. What began as a simple tradition of regular lunches morphed into a remarkable documentation of the city’s restaurants, trends, and culinary transformations.

The narrative blends reviews, experiences, with personal anecdotes, food history and culinary nuggets  to celebrate not only Delhi’s dining scene but also the spirit of camaraderie and continuity that defined this journey. The book is dedicated to Mr. Nirula, who pioneered India’s fast-food and restaurant revolution with multiple innovations throughout the 1980s and 1990s; in his passing in 2022, Delhi and the culinary world lost one of its tallest figures.

The anthology features 27 restaurant reviews featuring European, Indian, Asian, fusion, multi-cuisine and Latin American cuisine, select recipes, culinary anecdotes, conversations and essays involving some of India’s most respected chefs, restaurateurs, industry experts and food writers. Their perspectives add depth and dimension to the personal narrative woven by the authors. Together, these elements offer an engaging and layered portrait of how Delhi eats, evolves, and remembers.

The book also features interesting food factoids on Daulat ki Chaat, Mughal-era qahwa khanas, the impact of Partition on Delhi’s cuisines, Kwality’s ice cream legacy, the innovations that shaped Nirula’s, the rise of butter chicken, the expansion of Bikanervala, Delhi’s club culture, and more.