India’s culinary calendar has been chock-a-block with visiting chefs. Mexican restaurant Xico in Mumbai saw renowned chef and author Scott Linquist introduce a contemporary version of Mexican food. “Xico uses more than 30 different varieties of chilies and techniques such as nixtamal and mole that are not common in any other cuisines. Indians will find it comforting and familiar when they experience flavours and ingredients that most have never seen before,” explains Linquist. Three Michelin-starred chef Mike Bagale (former executive chef of Alinea, one of the world’s most feted restaurant) made pit stops at fine-dining restaurant Masque for a limited edition 12-course menu. KOKO’s collaboration with Chef Michael Paul of Chotto Matte, London, led to the launch of an exclusive menu dedicated to Nikkei cuisine (fusion of Peruvian and Japanese cuisine). It’s an exciting trend that sees no sign of abating.

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