ABOUT

From the art deco neighbourhood, the cane chairs, bright sunlight to the curated playlists, everything in the casual chic space helmed by Colombian-born, French-trained Chef Pablo Naranjo Agular transports you to paris. The menu is eclectic cafe-style fare with a few comforting favourites for good measure. Le 15 Cafe is a favourite amongst writers, creative professionals and travellers, your time here will often lead to interesting conversations.

With an emphasis on quality, sophisticated simplicity, and attention to detail, Le15 is now synonymous with happiness – both the little joys of everyday, and the bigger celebrations that life offers.

cafe---pooja's-image

Chef Pooja Dhingra, spent four years in Switzerland at the Cesar Ritz College of Hospitality before moving to Paris to train in Patisserie at Le Cordon Bleu. She fell in love with the city and it’s rich traditions in culinary arts and dreamt of bringing a small piece of it back home to India. This dream turned to reality in 2010 when the first patisserie opened. As an entrepreneur and businesswoman, her work has been selected by Forbes ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list and for the INK Fellow 2017 program. She has authored 2 books, The Big Book of Treats and The Wholesome Kitchen and is already working on the next!

cafe---pablo's-image

Chef Pablo Naranjo Agular has spent over a decade in Paris where he studied at Le Cordon Bleu and honed his skills in the kitchen, while working in some of the most prestigious restaurants of the French capital. His unique perspective on food, passion and respect for produce and delicate mix of ingredients developed over time working in the company of different Michelin starred chefs. His half-Colombian and half Hungarian heritage and love for travel made him choose the unconventional path of moving to India to collaborate with his friend Chef Pooja Dhingra to open Le 15 Cafe. Here he has had the opportunity to explore Indian gastronomy and find ways to integrate it into his contemporary European style of cooking.