Karna Gandhi.
A life around
the table.
Founder of Dibba. Food, hospitality, and an ongoing exploration of culture through the kitchen.
Explore the food
More than
what’s on
the plate.
Food has a way of carrying people with it. Family recipes. A familiar spice. The meal someone packed because they wanted you to be fed and looked after.
Dibba’s starting point is the tiffin. The idea of a meal carried with care into someone else’s day. Indian roots give the food its foundation. Curiosity gives it somewhere to go.
Karna Gandhi brings approximately 18 years of experience in food and beverage to Dibba. His work across hospitality has shaped an interest in the whole experience: what arrives on the plate, how people are welcomed, and what makes them want to stay at the table.
“Flavors fight.
I make them kiss.”
That is the playful side of Dibba. The connection between naan and nachos. The possibility of paneer tikka inside an empanada. Familiar food meeting a different technique, texture, or tradition.
Behind the experimentation is a serious respect for food and the people it feeds. Culture should remain part of the experience as it evolves. Good hospitality should make people feel welcome.
Indian roots.
A world of possibility.
A good meal can start with a memory and end somewhere completely new. There is room for both at this table.
Bring the
whole story.
Dibba is Karna’s culinary venture within Riddhi Kosha. Here, food, culture, and hospitality lead the conversation.
A dinner can be intimate. A pop up can be playful. A collaboration can take the food in a direction that neither person would have found alone. The starting point is understanding the people, the occasion, and the experience they want to create.
Menus and experiences begin as ideas, then become specific through conversation. Dates, ingredients, dietary needs, and scope are agreed directly.
Let’s talk about your tableThere is a story
at every table.
Let’s see what belongs at your table.