The South Asian Life & Times - SALT   
  Fall / Winter 2014          
   

 

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 Contents
 Fall 2014

 

 Editor's Note

 Wildlife & Adventure
 Pench Tiger Reserve

 Baghvan Lodge

   

 Feature
 
Congress - The Way
 Forward

 Dr Shashi Tharoor

 Manish Tewari

 Art
 Rashid Rana
 A New Vision

 Environment
 Vandana Shiva
 Combating GMOs

 Lifestyle Feature
 '3 Cities, 3 Chefs'

 Chef Manish
 Mehrotra

 Chef Vivek Singh

 Chef Vikram Sunderam

 

 People
 Richard Rahul Verma

 Kailash Satyarthi 

 Malala Yousafzai

 Sangeeta Bhatia



 
Heritage
 UN Asia-Pacific
 Heritage Awards

 Health
 Rising Tide of Thyroid Conditions &   Diabetes

  Book Reviews
 Children of the
 Revolution

 Q & A - Feroze Dada

  Alim-ud-Din: A Straight
 Bat

 In Memoriam
 Khushwant Singh

  BKS Iyengar

  Suchitra Sen

 

 

 

 

 

 

 

 

 

 


 

 

 

 

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Food
Three Countries, Three Chefs

Indian cuisine, as served by the best of chefs, has taken a quantum leap forward. Food is now more sophisticated, more dominated by elegant presentation and innovation.  Restaurants are no longer kitsch luxe. Chefs are moving away from traditional recipes and experimenting with unorthodox ingredients, obsessive about their quality and source.  Proof of what they offer is in the numbers that congregate to their tables/restaurants.

SALT features three top Indian chefs - in three countries UK, USA, and India. They have taken their cities by storm, and left committed gastronomes wondering what next?

SALT has very thoughtfully and judiciously selected Chef Manish Mehrotra in Delhi (India), Chef Vivek Singh in London (UK), and Chef Vikram Sunderam in Washington DC (USA) as the very best among the best.  They have, individually, put together a 3-course festive menu for our readers, along with a recipe of their choice, and revealed their favourite spices, oils, and chefs.


Chef
Manish Mehrotra


Chef Vivek Singh


Chef Vikram Sunderam

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