A Fresh Taste Of Home
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
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