Let's Dish
DesignSTL|January/February 2021
"Food Raconteur” Ashok Nageshwaran wants to tell you a story.
AMY BURGER

THE TERM “FUSION,” as it relates to the culinary arts, is often misinterpreted, says Chef Ashok Nageshwaran. For the India-born Nageshwaran, fusion calls for far more than simply throwing together a meal inspired by diverse cultures.

“There has to be a bit of science in there,” he says. “You have to understand the history of [the dishes]. What are the similarities? What flavors go together?”

Through his catering and events company, Food Raconteur, Nageshwaran and his team create one-of-a-kind dining experiences for groups of all sizes. Each dish is a thoughtful marriage of cultural cuisines.

“It’s not one-menu-fits-all. We try to understand the profile of the host and the guests,” says Nageshwaran. “Are they global travelers, or locals who don’t want too much adventure? Will it be too spicy? ”

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