I find this shift very interesting. Globally, wherever Indians travel or dine, there is a growing curiosity about food. At our restaurant, many guests are eager to experiment with Italian cuisine, even if they don’t yet have in-depth knowledge of it. That’s where our role as chefs becomes important—to guide them, suggest dishes, and explain flavour combinations.
Indian food culture itself is vast. Its spices, aromas, herbs, and techniques are complex yet delicate, often elaborate and time-consuming. You can’t cook butter chicken in ten minutes, for instance.
Recently, a guest asked for Alfredo pasta, which they had heard about. Alfredo, however, isn’t a traditional Italian classic. Instead, I suggested cacio e pepe—a simple, authentic Italian dish made with just three ingredients: pecorino cheese, black pepper, and hot water.
The skill lies in precision—the balance of grated cheese, water, and constant whisking to form a smooth paste. Once combined with freshly cooked pasta, it becomes cacio e pepe. When I served it, the guest said it was far better than Alfredo. That’s how chefs create awareness—by introducing people to the authentic roots of food.
Dining and Cooking