I first met Shubham when he was working at Wasabi by Morimoto at the Taj Mahal Hotel in Delhi. I had the privilege to be dining with Marryam H Reshii who was, shall we say, ‘researching,’ for the Times of India Food Awards. Needless to say, all those elements combined to ensure that we had…
India, An Epicurean’s Delight – mostly.
‘’You can’t eat a mango politely, not if you really want to savour it.’’ This was one of my first lessons in Indian cuisine, from my host, a culinary guru as we sat slurping and sucking as mango juice ran down our arms and landed on the table. I had arrived in India for a…