Do you think the terms ‘au­then­tic’ and ‘fu­sion’ have been abused by food­ies as much as by chefs?

Friday - - Leisure -

Chef Rais: We be­lieve that there is noth­ing called ‘au­then­tic’ any more. This is mainly be­cause there are no writ­ten recipes that have been passed down from one gen­er­a­tion to the next. So what we know as au­then­tic is ba­si­cally an adap­ta­tion.

Also, it is not cor­rect to ex­pect restau­rants to serve au­then­tic food as they are a com­mer­cial set-up and are cater­ing to a clien­tele that is varied in na­ture. So, like ev­ery busi­ness, we try to cater to what our pa­trons want. And if a cus­tomer wants a dish to be al­tered to his spec­i­fi­ca­tion then we try to ed­u­cate them in a po­lite way about what the flavours and tex­tures of the dish are sup­posed to be. But, even af­ter that, if the diner is in­sis­tent then we go ahead and make those al­ter­ations. Af­ter all, the cus­tomer is king.

What we try to keep in mind, how­ever, is that we stay true to the cui­sine. So it is the word ‘fu­sion’ that we have a prob­lem with.

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