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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.<\/p>\n
As a chef, \u201ccooking traditional food today is about respect, not replication. I\u2019m not trying to freeze it in time. It\u2019s 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.\u00a0<\/p>\n
“If we don\u2019t evolve it, it risks being forgotten. But if we over-modernise it, we lose its identity, so, balance is key.\u201d<\/p>\n
What\u2019s one thing he wishes more people knew about Sindhi cooking? \u201cThat it\u2019s not just \u2018refugee food\u2019 or \u2018home food\u2019,\u201d he said. Instead, \u201cIt\u2019s a fully realised, sophisticated cuisine with technique, depth, and identity.\u201d<\/p>\n
The Sindhi Supper Club by Chef Vicky Ratnani at Firangi Superstar runs from Apr 22 to 24. Dinner from 5.30pm onwards. More information can be found <\/em>here<\/em>.\u00a0<\/em><\/p>\n