Interviews

Rohan D'Souza on koji-aged butter and Goa's pastry awakening

The consulting pastry chef talks single-origin Indian cacao, working with hyper-local fats, and why Goa is finally producing pastry that can stand on a Bangalore menu.

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.

the chefs arena test