I’d like to be able to remove basa fish and garlic bread from my menus. They are both overrated and overused, and restaurants can afford to make much better dishes with much more exciting ingredients. Chef Manu Chandra, Executive Chef and Partner, Monkey Bar and The Fatty Bao.
Though I realise this will annoy a lot of north Indians, I wish we could remove paneer from our menus. It’s not south Indian and the only reason it’s present in our thalis is because Delhi people ask for it so often Arun Kumar, Executive Chef, Zambar restaurants
I would like our menus to be free of foie gras and yellow fin tuna as the former results in cruelty to animals and the latter is in danger of extinction. As chefs, we need to be mindful of our environment.
Ajay Chopra, Executive Chef, the Westin, Mumbai
I might be killed for saying this but I would love to be free from putting chicken on my menus. It’s tougher to cook than some other meats, it has no flavour of its own and just adapts to whatever seasoning you put it in; it’s a boring ingredient. Manish Mehrotra, Executive Chef, Indian Accent, The Manor.
The life of lokshahirs, Maharashtra’s fabled people’s poets, is at the centre of the National Award winning film Court. On the trail of one such Dalit bard, Sambhaji Bhagat, you come face to face with a rebel and his cause.