BlackBook — India's Luxury Insider - June 2014
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Haute cuisine is not going out of fashion anytime soon, but authentic food experiences are coming in the limelight — where food isn\'t magically transformed into an unrecognisable foam, but remains true to its origins and roots. Restaurants are no longer cookhouses that serve to intimidate the diner and obfuscate the menu. Instead, chef’s today are recalibrating their skills to appeal to the well-travelled Indian diner who seeks home-styled, comfort food served with a twist and presented beautifully. Look no further than Manish Mehrotra, Corporate Chef — Luxury Dining Division, Old World Hospitality, celebrated menu that pairs dishes like seared prawns with churan ka karela with Champagne. It’s simple, inventive and evolved cooking. Exactly what fine dining should be.
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