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Masque in Mumbai uses Kalari cheese from Kashmir in its Kalari, Rice Pancake. ‘This is a dish of the Bakharwals, a nomadic tribe with roots in the Valley. We get our Kalari from them, via a friend-cum-trader in Srinagar,’ says chef-partner Prateek Sadhu.

Fork in the road: How restaurant R&D is changing what gets on to your plate

Hindustan Times | By Krutika Behrawala
UPDATED ON JAN 13, 2019 10:20 AM IST
Ingredient consultants, sourcing coordinators, supply chains that reach into the Western Ghats — Indian restaurants are intensifying R&D in an attempt to stand out.
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