Our Story | Mishta
From Gujarat to Hillsborough
Chef Parthiv Buch grew up in Gujarat watching his mother and grandmother transform humble ingredients into something profound — food as memory, as community, as devotion. He carried that inheritance across an ocean, through fifteen years in pharmaceuticals, and back to India for formal training in regional culinary traditions, before opening Mishta: the restaurant he always meant to build.
Five Farms. One Kitchen.
Mishta partners with five local Hillsborough farms to source pasture-raised chicken, grass-fed lamb and goat, and wild-caught seafood. Spices are flown directly from India; paneer and stocks are made in-house every day.
The Lost Recipes of the Riyasat
Riyasat — the royal courts of India — gave rise to dishes too intricate for the everyday kitchen, nearly forgotten over centuries. Mishta revives them: from Old Delhi's cream-laced Aslam Bhai's Chicken to the coastal briny depth of a proper crab sukka.
