For an issue that is all about celebrating fearlessness, it seemed apt that we asked four gifted chefs from across the country to show us what a truly daring dish looks like—one that is unabashed not only in its flavours, but also in its connection to childhood memories and traditions. A hefty sprinkle of nostalgia, after all, is what makes food so delicious. But don’t mistake that for the lack of newness, for these recipes—from a murabba made from seasonal Bengaluru grapes to a creamy risotto with hyperlocal greens as the star—are every bit unique and push the boundaries of what contemporary Indian food can be. All we’ll say is…dig in!
TAIYABA ALI
Consultant chef and food writer, Bengaluru
“While growing up in Lucknow, I heard this saying a lot from the family elders—if one could sustain themselves on a simple meal like chutney-roti, one was ready to get through
