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In this issue

The Edible Revolution: In BlackBook's fine-dine special, read about how the F&B industry is dishing up new ways to engage the well-heeled Indian diner, creating an era of concept restaurants and experiential dining. POH's Avik Chatterjee discusses inventive dining formats; expat chefs talk about why they won't 'Indianise' food anymore; and restaurant czars Riyaaz Amlani, Manu Chandra and Zorawar Kalra give us insight into running a national food empire.

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