Forest on a plate
How an Indian chef is giving Indian food a new identity, one local ingredient at a time.
Is a plate a sum of all its parts? Is a meal about the means or the end? With food getting intensely personal, to turn the familiar into the foreign takes courage and foresight. When you walk into 32 year old Chef Abhishek Gupta's kitchen hidden behind wide doors at the Elitaire business lounge at The Leela Ambience, Gurugram, the first thing that strikes you is the method in the madness. An entire wall is divided into squares scored
