Look closely at the menu. It’s the boys from Bihar and Bhopal, Amritsar and Asansol who are playing around with memory and flavours at India’s most stylish diners.
A hush descends on the table as the chef brings out the dessert. It’s been a meal of some distinction.
Posted in Chefs, Cuisines, Restaurants 
Tags: Amritsar, Apple Chips, Asansol, Bhopal, Bihar, Coal Miner, Dohi, French Pastry, Goat Cheese, Govind, Mehrauli, Morsels, Pastry Chef, Pastry Chefs, Patisserie, Sleeping On The Floor, Small Coal, Wasabi, Wilds, World Gourmet Summit 
1 Comment »It always surprises foreigners to know that India doesn’t have a tradition of making cheese. We have yoghurt and we have paneer, fresh cottage cheese made by splitting milk and then straining it through a fine muslin cloth in traditional homes, but other than that, zilch.
Posted in Fusion Food Tags: Amul, Cottage Cheese, Feta, Flander, Flavours, Goat Cheese, Gurgaon, Hinduism, India Cuisine, Indian Cooking, Injunctions, Italian Cheese, Italian Style, Muslin Cloth, New Beginnings, North India, Pizzas, Ripe Tomatoes, Southern India, Zilch Comments Off
