kudampuli fish curry—these are just some of the newest additions to restaurant menus across India. With the easing of lockdown restrictions and eateries finally opening up, people are aching to step out for a meal but without compromising on their immunity.
So the new menus focus on ingredients that offer a balance of taste and health on a platter. There has been a conscious move towards Ayurvedic principles, age-old wisdom and slow cooking styles.These new menus are not a deviation from the culinary ethos of the restaurants, but an extension of it.
For instance at Kappa Chakka Kandhari, in Bengaluru and Chennai, the focus has always been on mother’s cooking in Kerala, made using single-origin, locally-sourced ingredients.