How Chef Hari Nayak Seasons It

The chef talks about not diluting the flavors and displaying Indian meals globally /meals/uncover/how-chef-hari-nayak-spices-it-up-111668752462423.html 111668752462423 historical past The enjoyment of seeing a dish, well-known in its regional delicacies, on the menu of a restaurant removed from house is particular. That’s the pleasure I felt after I noticed Lobster Bezule on Sago Majjige Anna (bezuleh it’s …

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