Grazia: I remember an interview where you said you’ve gotten your second Michelin at Gaa because of consistency. How do you maintain that consistency?
Garima Arora: Repetition helps. We have one menu, and we’re making sure that consistency starts from our producers and suppliers – getting the same quality of ingredients every time, and prepping them the same way. There is a daily tasting to make sure what goes out on the table is the same. It’s almost choreographed – like a dress rehearsal which is repeated till we get it right.
G: You’re a part of an array of chefs who are trying to take the essence of Indian food to the modern diner. Where are we in that journey today?
هذه القصة مأخوذة من طبعة April 2024 من Grazia India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة April 2024 من Grazia India.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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