Here’s an interesting read that I came across. It says, eateries and fine dine restaurants with regional specialist cuisines are becoming increasingly popular in large cities. I have always believed that in India, one man’s tradition is another man’s modernity – appams are exotic special foods in my rajasthani household but grandma’s traditional cuisine in my malyaali neighbour’s home.
Another interesting point Aalok Wadhwa the author of the piece makes is that with depreciation of the Rupee, imported ingredients and expats chefs have gotten more expensive! Come to think of it, it would be easier to get a Bengali chef to Gurgaon than someone who knows Moroccan cuisine. The insight is, for the upmarket discerning patrons in Gurgaon, Bengali food is as exotic as Moroccan! What do you think?
For full article click here