What do you con­sider a fine-din­ing ex­pe­ri­ence and how does it dif­fer from restau­rant to restau­rant?

Friday - - Leisure -

two com­pletely dif­fer­ent cuisines in the name of fu­sion. I re­mem­ber an Ital­ian restau­rant in In­dia that used In­dian spices in its risotto. To me that is an ab­so­lute no-no. Peo­ple tend to ex­per­i­ment with flavours with­out much thought and that, to me, is abus­ing the food. Chef Rais: The dif­fer­ence lies in the over­all ex­pe­ri­ence it­self. Fine din­ing is all about at­ten­tion to de­tail, with­out com­pro­mis­ing on the taste. For ex­am­ple, as a chef of an in­ter­na­tional restau­rant that prom­ises a mem­o­rable ex­pe­ri­ence to its clients, I would first en­sure that the food at The Oberoi tastes good then it should look at­trac­tive as well. So, the dish go­ing out from the kitchen will have a bal­ance of colour, won’t be overly gar­nished and will look el­e­gant.

The ac­com­pa­ni­ments served along­side the main will give the client a glimpse of the cui­sine it­self and there will be a sub­tle play with tex­tures and tem­per­a­tures so that each dish then be­comes a com­plete ex­pe­ri­ence. The ser­vice in the restau­rant also mat­ters a great deal. The staff should know the food well enough to guide the client and ad­vise on what to or­der.

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