CLEAN EATING
Healthy eating without the use of additives, preservatives, salt or sugar is indeed possible, all without compromising on taste too. By Priyanka Elhence
What if the future of fine dining lay in breaking down the ‘castes and classes of dining’, where it wasn’t defined by the traditional boundaries and trappings of fine or mass dining; but rather, the focus lay on the overall dining experience while showcasing the natural goodness of finely-curated, top-quality ingredients, all without the use of any preservatives, pre-mixes, artificial ingredients and excess salt or sugar?
Miso and caviar are used instead of salt for umami notes; the natural sweetness of ingredients provide the required sweet notes; and using seasonal produce from an informal network of friends and family suppliers in Europe and other parts of the world, ensure that only the best produce makes it on to your plate, while completely eliminating the use of middlemen and questionable quality sources.