The yummiest Kachori's are sold in the back lanes of Khari Baoli. A small eatery in Khajuraho served the the best dry-mango pickle I have tasted, and some of the nicest meals I have had were served in tiny, family-run eateries in Kyoto...
Good food is often underrated, and very often served far from the world of frenzied reviews, tik-tok videos and reels. It often reminds me of Joshua Bell, one of the finest musicians in the world of western classical music, who once went busking as an experiment. At the busy entrance of a metro station in Washington, he played his violin for nearly an hour - six classical pieces from Bach, Massenet, Schubert and Ponce. Hardly anybody noticed, and even fewer stopped by to listen. From the people who did not recognise him he got about $20 in change. The very next night, he played at a fancy music concert where each ticket cost about $100!
Food and music was on my mind when I read this nice piece on Chef Thomas Zacharias. A chef for over 15 years, after training abroad and serving in leading restaurants, decided to travel the forgotten corners of the world to seek out ingredients, techniques, food traditions, folklores, stories and food recipes, from farmers and indigenous communities.
What are some of the perspective-shifting foods he's discovered? Young sweet-potato leaves in Meghalaya, Atam (sour-fruit) from Goa, Thaavu (wild fern) from Chalakudy river basin in Kerala, and fire-ant chutney in Jharkhand!
Thankfully for us, this chef's discoveries are being presented online: The Locavore - a platform for spotting sustainable food practices around India!
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REFERENCES & LINKS
* Seth, Udbhav (2024): 'My trips taught me more than cookbooks ever did', Indian Express Eye, 7 Jan., 2024, URL - https://indianexpress.com/article/express-sunday-eye/chef-thomas-zacharias-indigenous-ingredients-9098402/
* The Locavore - https://thelocavore.in/
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