Vegetable peels as zest and preserves, foxtail millet for breakfast, balcony greens as salad and dosa overtaking the samosa and curry as India’s global food --- the future of the Indian platter is all set to roll out in 2022
🔴 Rinku Ghosh writes: The dance form also helps you feel the navarasas, enacting emotions through facial expressions and hand gestures, feeling something that you’ve not dared to in a long, long time.
Chef Priyam Chatterjee is opening a brasserie at Delhi’s Ambawatta Complex while Chef Amiel Guerin is bringing clean flavours with Indian ingredients to Bengaluru. Both chefs are working with Indo-French cuisine and marrying traditions rather than technique
