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While Rujuta said that we should be eating ‘ghar ka khana’, Sudha Murthy revealed that she enjoys eating food that makes her happy but keeps high-calorie food away from the dining table.

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Lee Jung-soo The chefs in attendance agreed that Asia’s fine dining landscape is rapidly changing. There is a growing preference for shorter, more impactful meals rather than long tasting courses.

For this guide: We focused on dining tables that could seat four to six people, though we also considered a few two-person options for small spaces, as well as large tables for up to 10 people.