Sometimes, a meal is much more than just food on a plate. It’s a reflection of the person who made it — their emotions, their passion, their very soul. This is exactly what I felt when I met Shashvat Dhandania, the gentle yet spirited chef and owner behind To Die For, a beautiful Italian restaurant nestled in the heart of Calcutta. I first stepped into To Die For when I was still in school. Even then, the restaurant felt special. Its decor was simple but elegant — minimalistic yet warm. But what truly caught my attention was Shashvat himself. He was always there — smiling, approachable, making pasta with his own hands, personally serving guests. Despite being the owner and driving force behind the restaurant, he never lost the humble charm of a person who genuinely loves what he does. What amazed me even more was learning that Shashvat started cooking when he was only seven years old. His passion was clear from the start, especially for making pasta — a craft he has perfected over the years.
To Die For is an Italian restaurant, and Shashvat’s love for authentic Italian cooking is the heart of the place. Born and raised in Calcutta, Shashvat had the privilege of studying at the prestigious The Doon School, and later pursued History and Finance at Tufts University in Boston. But even as he walked the halls of these renowned institutions, his heart stayed with food. He trained at the famous Le Cordon Bleu in London, gaining experience at celebrated kitchens like Trishna in London, Junoon in New York, as well as culinary ventures in Singapore and Calcutta’s Smokehouse Deli. But through all this, his approach remained deeply personal and heartfelt. In 2016, at just 21 years old, he opened To Die For with just five carefully crafted dishes on the menu. Every dish was made to perfection — simple, precise, and full of love. During our conversation, one thing Shashvat said stayed with me: “How you feel when you cook shows in your food. When you cook with love or the desire to feed people, it shows in the food. It always tastes better." That truth resonated deeply with me. It made me realise that food is not just about ingredients or technique — it is a reflection of the cook’s state of mind and heart. Shashvat puts his whole self into every dish, and that’s why To Die For feels like more than a restaurant. It feels like a warm embrace, a quiet moment of happiness on a plate. Much of his inspiration comes from his grandmother, who remains the biggest influence in his life. Even today, he lovingly recalls her wisdom and the way she taught him to cook with love and respect. He carries forward her legacy by making his own pickles and papads at home — a beautiful nod to tradition amidst modern flavours. Now, Shashvat dreams of keeping authentic Marwari cuisine alive, and hopefully sharing a food culture that many know only superficially soon. His passion and dedication make it clear that whatever he touches turns special. Shashvat Dhandania is a busy man, but he is never too busy to greet guests with kindness, to check on a dish, or to add a personal touch. His chivalry and warmth make the experience at To Die For truly memorable. For me, meeting Shashvat was more than an interview. It was a lesson in following your passion with sincerity and heart. He shows us that when you cook with love, honesty, and presence, the food becomes a gift — a story told without words. And truly, both the man and his food are… To Die For.