Why are chefs at Amarata, the Oberoi’s contemporary coastal restaurant shying away from the soul of Indian cooking?
By Anoothi Vishal
What is the future of Indian food in India? This is a question that is often debated by chefs, restaurateurs and foodies. And clearly, looking at the spate of big launches in the last two years, one would have to acknowledge that while a wealth of regional and community cuisines lies unexplored, it is what is now known as “contemporary Indian dining” that is taking centrestage.
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