At Naks in the East Village, bites of beef tartare on crisped beef fat are ferried to your table on a cow horn. The post-plate era of fine dining is in full swing. Chefs at influential restaurants ...

For 31-year-old Anandita Kothari, founder of Plate and Peonie, it is her dining table. Here, the echoes of laughter reverberate long after everyone has left. At the centre of it all lies her ...