Over the last decade, even as Indians began to eat out (and ordering in) with greater frequency than before, one of the most striking developments has been the foothold that regional Indian food has gained over a very monolithic idea of what constitutes Indian food. Over the next year, Indian food professionals believe, the engagement with the country’s rich food heritage will only get deeper, exploring aspects that have, until now, been overlooked or marginalised. Shilpa Sharma who, along with Punam Singh, runs Mustard, says, “Such explorations are a way of breaking stereotypes about cuisines. Another factor, according to Sharma, is a rediscovery by chefs and consumers, alike, of the unique properties of Indian ingredients. Rajdev works with us and this is how this dish is made back in his home town in Bihar.

Source: Indian Express December 31, 2019 00:45 UTC