Beyond the buffet and the curry house lies a world of precision, technique, and artistry. This section is dedicated to the progressive movement: the tasting menus, the molecular gastronomy, and the visionary chefs redefining what Indian food can be. We profile the industry leaders and the Green Star sustainablity pioneers who are turning traditional spice profiles into high art.
The First Three Stars: How Himanshu Saini Rewrote History
For decades, there was an invisible glass ceiling in the culinary world. Indian food could be “good,” “spicy,” or even “luxury,” but it was rarely […]
