Food should satisfy all the senses not merely your hunger,'' says Nimish Bhatia, a chef who is not afraid to experiment with or reinvent culinary tradition.
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“My dad wanted me to be a scientist like himself and in those days chefs were not considered the specialised, creative professionals they are today,” he adds.
In spite of specialising in European food, Nimish has made it his mission to promote and popularise contemporary Indian cuisine.
He goes on to explain, “I started researching the cuisine of Baluchistan when I opened a speciality restaurant. I discovered that the kebab originated there and people used to prepare it in advance and carry it to work, eating it cold with baked breads. It is …