[ad_1] At Bandra Born, the dishes on the menu have quirky names Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live […]
Continue Reading
[ad_1] At Bandra Born, the dishes on the menu have quirky names Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live […]
Continue Reading
[ad_1] At Bandra Born, the dishes on the menu have quirky names Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live […]
Continue Reading
[ad_1] In Chef Rahul Rana’s kitchen, overlooked vegetables like turnip, bottle gourd, and ridge gourd get to fulfil their lifelong dream of playing the lead character in a meal. “There is a perception that Indian food is limited. We want to change that by showcasing the endless possibilities that Indian food can offer,” says Rahul, who […]
Continue Reading
[ad_1] In Chef Rahul Rana’s kitchen, overlooked vegetables like turnip, bottle gourd, and ridge gourd get to fulfil their lifelong dream of playing the lead character in a meal. “There is a perception that Indian food is limited. We want to change that by showcasing the endless possibilities that Indian food can offer,” says Rahul, who […]
Continue Reading