Finally, food that thrives on local produce

At last, we are getting real food, sourced from our own environment

It is funny how food trends change every decade or so. In the ’70s, the nouvelle cuisine movement was at its height in Europe and chefs were throwing out their flour-thickened sauces and focusing on fresh flavours. In those days, the chef was supposed to go to the market every day, buy whatever was fresh and seasonal and then come back to the kitchen to find interesting ways of cooking the produce.

AnnaMaya, the restaurant at Delhi’s new Andaz hotel, is a European-style food hall with retail and dining

At AnnaMaya, local ingredients are used to create dishes with mass appeal, such as duck keema samosas

Masque, a hip new restaurant in Worli in Mumbai is the dream project of chef Prateek Sadhu who focuses on local produce

Soft-shell crab comes from an Indian fishing operation at Manu Chandra’s Toast & Tonic in Bengaluru