Panfusine

  I've often been asked why I chose  into food blogging with a niche idea of redesigning and tweaking Indian dishes instead of plunging full fledged into classic recipes that I had grown up with. I had serendipitous stumble upon the best possible answer I'll probably ever get, thanks to Chef Marcus Samuelsson's new memoir 'Yes Chef'. There was one paragraph that practically leaped out of the book searing itself into my mind : "  Who lied? Who started the lie that France had the greatest food in the world? That question ran through my head every time I bit into something new and that changed my notions of what “good food” is. Then that question was replaced by a second: Who’s going to make the people realize that food dismissed as “ethnic” by the fine-dining world could be produced at the same level as their sacred bouillabaisses and veloutes" - Marcus Samuelsson, Yes, Chef! I could not ask for a better validation beyond this paragraph. In time, I...