From 'raashan' to artisanal: Embracing the diversity of Indian farmers' sustainable ingredients
Chef Satish Arora launched his book Sweets and Bitters: Tales from a Chefs Life in Kolkata, sharing anecdotes of his culinary journey. He discusses whipping up toothsome delights for VIPs and creating dishes that remain favorites in Mumbais Taj hotels. The book highlights the standardization of Indian and foreign favorites for desi palates during Aroras heyday. Additionally, it touches on the depletion of diversity caused by the Green Revolution and the decrease in production of Dehradun basmati...
Source: indiatimes.com