Thanks for your input Nitin. Much appreciated. If you could help me out with: 1. What material should one use for overhead cabinets & for base cabinets? Anywhere I can look online for colour combinations? 2. What company shelves/ pantry etc to use? Intend using SS. Have heard of Hettich, etc, but which of them is value for money? 3. What chimney would you suggest? Ducted or ductless?? Any recommendations for vendors ? 4. How effective are graphite sinks or are steel ones better? 5. Flooring - glossy to match with dining room as this is an open kitchen or matt finish ceramic tiles? Wud prefer something that dries faster with less mess. Thanks a ton.

Hi Geeta, If you are referring to wooden partition, then I would suggest you go with BWR (Boiling Water Resistant) or BWP (Boiling Water Proof) plywood or fibre cement boards. BWP is costlier compared to BWR and not necessary for residential kitchens.

Ankita, What are your deciding criteria. Stainless Steel, FRP, Quartz, Granite are some of the options. SS is used most commonly. Thanks Nitin.Cornerstone Designs.

Madam Your options are ok.... From dimensions point, few things to take care: Your Existing platform depth, you need minimum 21 inches depth for Modular one... New Hood/hob will need 60*60 cm space.... From there you can finalize your sink position/size.... Sink size usually are from 380mm to 600mm, check your window size first!! Since you are removing the old door, plan wall shelves parellel to base cabinets (below existing countertop) Wire basket's are usually from 300 mm to 600 mm size, , based on your lengths it can be further discussed... On the other side there is an RCC shelves which you may have to remove for proper look......