2 min read.Updated: 27 May 2011, 08:02 PM ISTAmrita Roy
Lounge Loves | The master of spices
To author a cookbook of “Indian food" and list only half a dozen ways to cook chicken and nearly four times as many recipes for seafood—and resolutely leave out butter chicken and chicken tikka—isn’t the feat of an ordinary chef. But Hemant Oberoi, whose first book The Masala Art is just out, knows a thing or two about risks. The corporate chef, luxury division, Taj Hotels Resorts and Palaces, says he has always trusted his instincts. He launched the first contemporary Japanese restaurant in India, refused to tone down the spice quotient of Indian food while taking it from hot to haute or dilute the authenticity of regional cuisines despite fancy makeovers.