Gone are the days of menus featuring only North Indian dishes like chicken Tikka Masala, butter chicken, and daal makhani. The capital’s diners are now embarking on a delicious journey along India’s vast coastline, experiencing a kaleidoscope of flavors unique to each region.
This shift reflects a growing interest in more regional Indian cuisine, as Chef-owner Rohit Sharma of the newly opened Tapori puts it. Diners are “explorers” seeking “bold flavors, aromatic spices,” and the inherent health benefits associated with Indian vegetarian options.
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