A Fresh Taste Of Home

Hindustan Times ST (Mumbai) - Brunch - - VARIETY - By Priya Bala

As restau­rants serve ever more ho­mogenised food, a hand­ful of chefs delve into the trea­sures of In­dian culi­nary tra­di­tions to bring us healthy, de­li­cious, lo­cal food

MATT PRESTON, the Vi­rat Kohli of food TV, if you will, was asked when he was in Ban­ga­lore for a MasterChef Aus­tralia jam­boree: Best meal in In­dia? “I had a great meal at Toast & Tonic re­cently,” he said. “I love it when chefs do some­thing dif­fer­ent.”

High praise, yes, but ap­plause isn’t what the prodi­giously tal­ented chef-part­ner of Toast & Tonic is aim­ing for.

Chef Manu Chan­dra’s painstak­ingly wrought menu re­volves to the great­est ex­tent around lo­cal

Photo: NITHIN SAGI

Chef Manu Chan­dra’s menu at Toast & Tonic re­volves largely around lo­cal in­gre­di­ents

From their menu: wild green pie

Young jack­fruit tostada A dish named Ex­pres­sions ofJag­gery

Smoked Cochin mack­eral on toast

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