Kamal Mouzawak: Make Food Not War

Recently published in my Salty Magazine Vol 4. Make Food Not War, a slogan I first heard at the MAD Food Symposium in Copenhagen from Kamal Mouzawak of Lebanon. A fascinating speaker whose inspiring message is about bringing people together on a common ground of humanity and ethics using food as a weapon. Passionate, with definite…

Eneko Atxa: Seeds of Change at Azurmendi, Spain

This Spring I planted some Basque tear pea seeds from Azurmendi restaurant in Spain. Not all the plants did well but the ones that did reminded me of my recent visit to Azurmendi tucked away in the Basque countryside around Bilbao. The seeds, packed in a tiny jute sack, serve as the calling card of…

San Sebastian Gastronomika 2017

As a regular attendee of the San Sebastián Gastronomika, I was thrilled to be invited to the 2017 congress as a delegate. I was tapped to present Indian chefs on stage as India was the invited country and I had the privilege to felicitate chef Michel Bras as he received the Tribute Award for 2017….

Spring Travel: Part 1

Chef’s Play Date in San Francisco at Benu and In Situ at SFMOMA Several culinary creatives banded together in San Francisco to play with the notion of art and food at two recent food events, one of them appropriately held at the SFMOMA. It appears to be a growing trend around the world for chefs…

René Redzepi, Noma: Finger in the Wind

The recent opening of Noma in its new location in Copenhagen has for the most part ended speculation about Rene Redzepi’s highly anticipated project. Food publications, social media, and digital forums are inundated with images and details of each dish presented right down to the nanosecond; some rare seafood obtained from the pristine waters of…