Tandoori Sabzi Lasagna with Creamy Makhani and Mint Chutney Drizzle
Purists can move over classic pasta because Gen Z loves to innovate with their food and Suresh Babu N, executive chef at Clarks Exotica Convention Resort and Spa, says you can definitely do more. Babu wants you combine your love for Indian and Italian food to make Tandoori Sabzi Lasagna with Creamy Makhani and Mint Chutney Drizzle. 

Kodo Millet and Wakame Tortellini, Winter Squash and Olive Oil Emulsion 
Playing around with the abundance of millet available in the Himalayan region of Palampur, Arun Kumar, executive chef at Araiya Palampur wants you to innovate with the classic tortellini by making Kodo Millet and Wakame Tortellini, Winter Squash and Olive Oil Emulsion. He says you can make it with Kodo millet flour, Gluten-free flour, Blanched and puree beetroot, Soaked Wakame, Garlic-infused olive oil, Winter squash, Himalayan salt, White pepper, soy lecithin and water.

Illusione
If you like eating ravioli, then Chef Alessandro Piso, the Italian expert at Romano’s in JW Marriott Mumbai Sahar in Andheri says you should try making 'Illusione', his take on the classic butter sage ravioli.  Instead of the usual, this ravioli surprises you with a burst of flavours. a light pasta filled with the taste of tomato sauce, but with an unexpected crunch from pistachios.

Agnolotti a la Yellow House
Playing around with the conventional flavours of the lesser-known Agnolotti pasta dish from the Piedmont region in Italy, chef Tushar Malkani from The Yellow House in Anjuna in Goa, wants you to make Agnolotti a la Yellow House. With a mix of pumpkin, nuts, ricotta and more, he says you make a deliciously creamy dish, which gets elevated with the help of a sauce made from cream, parmesan cheese, chilli and unsalted butter.

Lemongrass and Ginger-Infused Chicken Tortellini with Coconut Curry Sauce
If you don’t want to combine Indian and Italian flavours, then Ashik Ali Saha, executive chef at Two Moons in Bengaluru, tells you that you can also combine it with Asian flavours very simply. Saha suggests making an aromantic and flavourful Lemongrass and Ginger-Infused Chicken Tortellini with Coconut Curry Sauce.