Latest from bukhara

Spectator by Seema Goswami: Get vocal for local

Many people who travel abroad take in the sights, buy souvenirs, but stop short of trying the food. It’s a waste and a shame

When British chef Heston Blumenthal visited Delhi recently, he went to Bukhara just to eat the naan, dal and kebabs that the restaurant is known for. (Instagram/@spectatorseema)
Updated on Jul 21, 2023 05:24 PM IST

Plate tectonics: A Wknd interview with restaurateur Niyati Rao

Ekaa, just 14 months old, has made it onto the extended list of Asia’s 50 Best Restaurants. The dream is to create new Indian classics, says the 28-year-old.

‘Decades ago, someone came up with the idea of frying little puris and filling them up with spicy water. That’s how we got pani puri. I don’t want to give the world a new version of pani puri but maybe create something that a century from now could be perceived in the same way,’ says Rao. (HT Archives)
Updated on Aug 11, 2023 08:57 PM IST
ByKarishma Upadhyay
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