Meet the food-preneurs who’re altering the capital’s restaurant panorama, completely on their very own phrases. It’s time to have the cake and eat it too.
FLAVOURS OF THE GRAM
Celebrating native produce, group eating and multi-layered flavours, chef Radhika Khandelwal has efficiently turned her two eating places Fig & Maple and Ivy & Bean into favorite eating spots with town’s younger and insatiable.
To her credit score, Khandelwal has additionally managed to strike a stability between whipping up dishes which can be fairly sufficient to be posted on Instagram, whereas packing within the punch with healthful flavours.
“The honest truth is that Instagram has become a really important part of a chef’s and consumer’s life. We’ve always been taught that food is first consumed with other senses and then tasted, but now it is first clicked and then consumed.”
She doesn’t take into account something mistaken with this development, as long as the meals is equally pleasing to the palette. “A little bit of theatrics for the gram is alright but I feel like honest, good food, if plated aesthetically will always be the real winner.”
Khandelwal is acknowledged as one of many younger flag-bearers of the altering culinary scene, which is altering in a quick and fluid method. “At this point in time, young India offers a very hands-on and active participation of chef-owners. This generation of chefs and restaurateurs is grappling to learn, offer and collaborate more and more, in order to create a very well-rounded F&B industry,” she shares, including, “Chefs are touring throughout nations, discovering new components inside India, and bringing again forgotten meals and grains. Above all, we’re all getting very aware of the place our meals is sourced from, and lots of cooks are making a aware effort to supply straight from the farmer or producer.