Why you should drop your culinary crutches3 min read 15 Jun 2012, 10:30 PM IST
Why you should drop your culinary crutches
Two years ago, Olive Beach, a restaurant in Bangalore, made a special tasting menu for a group called The Bangalore Black Tie, of which I am a member. Typically, these are off-menu dishes that the chef specially crafts for the group, paired with wine. Each member pays a fixed price. What was unusual about this meal was that the chef, Manu Chandra, had made it vegetarian. Not just that, he had used Indian ingredients such as drumstick, jackfruit, lotus stem, and even bathua, a local green, if memory serves me right. That’s the thing: memory; food memory; the thing I obsess about.
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