This was ironical in a country with so much biodiversity, where traditional cuisines had always centred around the local and the seasonal. However, chefs and restaurateurs firmly believed that no one paying hard-earned money to dine at their establishments would order homely “ghaas phoos”. Meanwhile, even within homes, people were giving up traditional ingredients for fashionable “imported” broccoli and asparagus — regardless of whether they came out of cans or farms in Chattarpur. Lettuce wilting from the Indian summer was fine as long as one could claim it was Caesar salad!
from The Times of India https://ift.tt/2EtQzoa
from The Times of India https://ift.tt/2EtQzoa
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