At restaurants in Himachal Pradesh, Mumbai and Bengaluru, chefs are drawing on local ingredients, preservation techniques and culinary traditions to rethink what contemporary Indian food can be.
Experiences
At restaurants in Himachal Pradesh, Mumbai and Bengaluru, chefs are drawing on local ingredients, preservation techniques and culinary traditions to rethink what contemporary Indian food can be.
From playful reinvention to fire-led cooking, India’s fine-dining restaurants are taking increasingly individual approaches. (Photos: Papa's Bombay & Naar)
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