Exclusive Interview | Chef Rajesh Roy, Executive Chef at Le Meridien, Gurgaon
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Read MoreIn order to become a good chef, one needs to understand the taste buds of their guests and needs to play with the creativity while curating.
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THE FEATURE
Ingredient-first
philosophy
Chef Smriti Iyer trained to design buildings. She ended up designing meals — and an argument for what Indian ingredients can become.
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Perspectives
