Chef Neel Kajale of Dhamaka

Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger

Spiced Chicken, Chicken Mousseline, Red Pepper Makhni, Cilantro Flowers | Chef Sathish Subramaniyam of Indienne

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves | Chef Margaret Pak of Thattu

White Korma Sauce, Samosa-Spiced Potatoes, Tandoori Onions, Imli Chutney, Mozzarella, Parmesan, Peas, Mint Chutney | Chef Miles Shorey of Pijja Palace

Red and Golden Beets, Butternut Squash, Edible Flowers Fireside Fall Mix | Chef Vijay Kumar of Semma

Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs | Chef Jackie Carnesi of Nura

Black Lentils, Mung Beans, Chiles, Onion-Lime Relish | Chef Eric Valdez of Dhamaka

Niman Ranch Iberian Duroc, Saag, Coconut Grits, Pistachio Dukkah, Fenugreek Confit Shallots, Mint | Chef Jackie Carnesi of Nura

Goat Neck, Saffron, Basmati Rice | Chef Chintan Pandya of Dhamaka

California Grape Chutney and Sour Cream | Chef Sahil Sethi of Bar Goa

Fried Chicken Wings, Kashmiri Chile and Yogurt Sauce, Cilantro | Chef Manish Patel of Tava Indian Kitchen

Tamarind-Date Chutney and Cilantro Mint | Chef Dave Hadley of Samosa Shop

Chef Tajahi Cooke of Freedom Street Social

Grape Achar, Grape Chutney, Spiced Cashews, Kashmiri Chili Oil, and Grape Peel Papdi | Chef Eric Valdez of Dhamaka

Mango and Cream Cheese | Chef Chintan Pandya of Rahi

Coconut Rice Pudding with Mango-Lemon Dipping Sauce | Pastry Chef Gustavo Tzoc of Junoon