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