India, Feb. 16 -- The restaurant industry has long been a playground for seasoned professionals, but a new wave of young entrepreneurs is rewriting the rules. These are not just ambitious dreamers banking on Instagrammable decor and buzzy themes, they are deeply invested in the food itself. Menu planning, ingredient sourcing, and tastings are their daily bread, and their knowledge surpasses even some chefs I have met.

Take, for instance, Tusheeta Khanna and Anant Bali, the young duo behind Encanto, a newly opened Mexican restaurant in Gurgaon. Their passion for authenticity is evident, not just in the food, which is impressive, but in their understanding of every dish, its origins, and the nuances of each ingredient. Too often, I have se...