Business News›News›India›From ‘raashan’ to artisanal: Embracing the diversity of Indian farmers’ sustainable ingredients
Synopsis
Chef Satish Arora launched his book Sweets and Bitters: Tales from a Chef’s Life in Kolkata, sharing anecdotes of his culinary journey. He discusses whipping up toothsome delights for VIPs and creating dishes that remain favorites in Mumbai’s Taj hotels. The book highlights the standardization of Indian and foreign favorites for desi palates during Arora’s heyday. Additionally, it touches on the depletion of diversity caused by the Green Revolution and the decrease in production of Dehradun basmati rice. The article also mentions the changing food philosophy in India, with a focus on celebrating diverse resources and reintroducing traditional produce.
Veteran chef Satish Arora launched his book Sweets and Bitters: Tales from a Chef’s Life, in Kolkata last week, replete with anecdotes of whipping up toothsome delights for VIPs and creating dishes that remain favourites in the Taj group’s Mumbai hotels. It’s clear from his book that helming hotel kitchens in the 20th century entailed not only standardising Indian favourites but also introducing foreign ones and tweaking them for desi palates,
BY
ET Bureau
5 mins read, Last Updated:
Jan 26, 2024, 10:27:00 PM IST
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Copyright for syndicated content belongs to the linked Source : The Economic Times of India – https://economictimes.indiatimes.com/news/india/from-raashan-to-artisanal-embracing-the-diversity-of-indian-farmers-sustainable-ingredients/articleshow/107174145.cms