Food is like Fashion & Music. This is the trend and growth that has arrived in India.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spices.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spices.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India.
Food is like Fashion & Music. This is the trend and growth that has arrived in India.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spices.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spices.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India.
