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This dish is full of flavour and often served at lunchtime with rice and chapatis

For foodies, biryani is an emotion that one can relate to. This Independence Day, Marriott International has united the flavours and aromas of Biryani from regions across the country under a single menu - celebrating the emotions that come ...

Flavor. then, you have to consider, now, when we create new dishes, we create about 50 every year, we always take into account that palate. >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever going to take off the chef jacket? what is his plan? >> gabriella: what is your plan for later? >> arzak: for me nothing, i remain in san sebastian. >> anthony: i knew he was going to say this. >> arzak: i would like to die at this table. >> gabriella: he wants to die at this table. >> arzak: i like. >> anthony: not tonight. >> gabriella: soon, no! >> arzak...

Sweet pea. >> anthony: was it always like this, i mean his mother, his grandmother, was it always a menu that changed every day? what did you have to have on the menu? >> arzak: traditional food! >> gabriella: for example what dishes? >> arzak: prawns from huelva. then hake in the oven. and then they had either sirloin steak or chicken. the good thing about basque cuisine is that it's very general in taste. >> anthony: white tuna with green melon and a jack fruit sauce. >> arzak: my palate belongs to this country and with that, i can make things very modern, creative, but always with our flavo...

[ speaking spanish ] >> anthony: squid with walnut, ginger paste, psyllium sauce and black tomato. >> anthony: is he ever going to take off the chef jacket? what is his plan? [ speaking spanish ] >> anthony: i knew he was going to say this. >> gabriella: he wants to die at this table. >> arzak: i like. >> anthony: not tonight. >> gabriella: soon, no! >> arzak: no! >> gabriella: today no! [ speaking spanish ]