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