Interviews
Aanya Mehta on Reinventing Awadhi for the Tasting-Menu Generation
The chef on her grandmother's spice cabinet, the politics of authenticity, and why "modern Indian" still carries baggage.
By Pia Banerjee26 April 2026 3 views
TCA: What was the first dish that made you take Awadhi cuisine seriously?
Aanya: A galouti kebab my dadi made when I was nine — she'd trimmed the fat off goat shoulder for two hours...
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