'It's a lifetime opportunity to cook for the most high-profile table of India. It's a matter of honour for me.'
A traditional pahadi preparation, it uses a Garhwali spice called jakhiya, also called wild mustard or dog mustard, that gives a special kick.
The life of a chef in the kitchen, as late Anthony Bourdain saw it, had a glory to it. The kitchen gently moves forward in the culinary world, tightly packed, yes, but with leaders un-despotic.
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