You have been a part of the food world for more than 2 decades. How do you see the shift from an underrated career to one of the most promising in recent time?
Well now it is actually close to 30 years, I started my first restaurant in 1993. The shift has been immense; when I opened my first restaurant no one could understand why should anyone go to a restaurant outside a 5-star hotel and that too Italian? In the last 25 years, I have seen international food evolve, wine drinking evolve, and recently and most importantly regional Indian food came into prominence. To be precise, I could write a book about it, that how chefs were treated like domestic help when I started out and today, it is highly respectable, very glamorous and well-paid job.
Your velvety Kadhai Chawal had been one of the most talked-about preparations. How do you relate to authentic Indian food?
この記事は TMM の March 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は TMM の March 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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