Hardy native crops are making a comeback, not just in fields but also on the menus of India’s top restaurants.
For Thomas Zacharias, food is life. Growing up in Kerala, Zac, as he is known among friends and peers, spent hours with his grandmother cooking a bunch of traditional dishes.
“I always knew I wanted to be a chef,” he says. “I studied catering at Manipal and then went to New York to study the finer aspects of becoming a chef at The Culinary Institute of America.”
The result: Zac ended up moving away from his grandmother’s recipes and focusing on modern cuisine. At that time, for most Indians, modern cuisine meant European food. In fact, as the chef in-charge …
Jayadev Calamur is based in Pune and has over 14 years of journalism experience. His work has appeared in The Times of India, DNA, Mumbai Mirror and The Free Press Journal. He primarily writes on sustainable living, the environment and healthcare. When he isn't writing news, he attempts to write fiction, doodle and go on runs with his wife and dog. His hobbies include collecting graphic novels by independent writers.
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