With an overwhelming drive for adventure, Dayananda Meitei is an explorer in his own right who lives in pursuit of answers to his curiosities. Having formerly donned multiple hats as a journalist, writer, and communications professional, Meitei gained extensive exposure in higher education during his time at The Times of India, DNA, and the Indian Institute of Technology (IIT) Gandhinagar.
Meitei believes in a slow and organic design approach, while his deep interest in nature and plants is reflected in his collection of succulents and other greens. He brings an intellectual and interactive approach to various global issues, articulating his perspectives in an engaging manner. A native of Manipur, Meitei continues to explore the intersections between design, nature, and human connection.

As a design educator, Kabyashree has offered courses and guest lectures on various topics, including design processes, service design, design management, system design, and user-centered design at institutions such as NID, IIM Kozhikode, CEPT, Ahmedabad University, Anant University, and UID.

Mehar Khurana is a designer whose practice spans exhibitions, experiences, research, and graphic design. A generalist and artist at heart, she brings an intuitive, poetic lens to her work. She delights in shaping thoughtful, research-led experiences that balance strategy with creativity, and is especially drawn to projects that invite reflection and participation with the intent to create resonance.

Mehar’s interests flow through research, visual ethnography, psychology, and the art of noticing—of slowing down. She holds a degree in Exhibition Design from the National Institute of Design, Ahmedabad. Beyond work, Mehar paints, writes, ruminates, and experiments across analog mediums, often simultaneously, pursuing ideas, stories, places, and conversations that linger.

Divyansh Lawania is a chef and culinary thinker committed to advancing indigenous Indian cuisines and ingredients. With over seven years of experience across the F&B landscape, he works at the intersection of tradition and innovation, aiming to bring fresh, hygienic, and flavour-forward food to larger audiences without losing cultural depth.

Divyansh’s journey spans co-founding a regional Indian takeaway rooted in hyperlocal ingredients and global techniques, as well as leading consultancy projects across the country that reimagine restaurant models for contemporary needs. His work focuses on spotlighting overlooked grains, spices, and cooking practices while building sustainable kitchen systems grounded in ethical sourcing, waste reduction, and skill development.

Paul Samuel is a seasoned music professional with over two decades of experience, having undertaken diverse roles as a singer-songwriter, frontman, session guitar player, artist manager, music festival curator, and event programmer across multiple venues in Delhi.

He has been associated with reputed organisations such as The Piano Man and IPRS, and has collaborated extensively with leading music brands and prominent venues in New Delhi.

Driven by a clear vision to see independent artists thrive in India, he is committed to fostering an event ecosystem that recognises, honours, and fairly rewards all contributors to its success.

Known for a keen eye for detail, he excels at devising effective solutions in challenging scenarios and delivering high-quality outcomes.