Other dishes guests will get to taste include a more textural take on Lotus Root Chaat, a reimagined Dal Pakwan and a dessert of Sev Mithai that plays nostalgia against clean lightness. In addition, there are Lobster & Saffron Khichdi and Seared Hing Mirchi Scallops.
As a chef, “cooking traditional food today is about respect, not replication. I’m not trying to freeze it in time. It’s more of trying to understand its soul, and then expressing it in a way that makes sense today. That could mean refining its technique, adjusting presentation or rethinking the format. But, the core flavours, the intent and the emotion stay intact.
