Know about the new age Indian food - Times of India - native dishes from restaurants in murcia spain

Move from North, South, Mulai-here's a handy entry to new Indian food classification
Modern Indian cuisine has always been served in large portions, spices, delicious and rich aromas.
From time to time, new chefs try to re-invent the way we cook our food and shift our attention from tradition to new and innovative.
The challenge is not knowing everything about traditional Indian cuisine and being open to modern tastes.
Modern India is such an attempt.
Read thick duck khurchan cornetto, tuna bhel ceviche and gajar halwa crumble! Sounds fancy?
This is not done for the top modernist chef Manish Mehrotra.
This kind of food has attracted everyone's attention in New Delhi and is one of the most talked about food in New York.
According to Mehrotra, it evokes nostalgia and also allows you to enjoy the traditional taste of the 21st century style.
Try some peanut butter tikkis sunflower Malays! Post-
This is the technology of modern India.
Yes, there is a "method" for this madness, which fascinates people around the world about traditional Indian recipes.
Chef Himanshu Seni, Veenu Ravindran, Paritosh Sharma and Sherine John were stolen after what they called"
Modern Indian storm in Dubai.
While global cooking techniques are being emphasized around the world, Saini talks about making delicious food using traditional cooking methods.
Spain's iconic restaurant, Mugaritz, for example, is using the technique of making the famous Agra pitas to make "edible fossils" in the kitchen with tomatoes and other vegetables and fruits ".
It's not just the chefs who shake up after the event. modern wonders.
You also have a microbiology, florist and industrial craftsman to give you an extra feel!
So after enjoying the braised lamb chops of aam papad chutney and espresso rosogollas
Modern art is on the plate.
Progressive Indians love eternal favorites such as onions, chutney and achaar, and Indian diners also want their food to evolve.
Keep the taste and feel of the food, just hand them over to the exciting new dining form or spirit --
You won.
To be exact, in a kitchen similar to a science lab, progressive Indian food is rustled and emits liquid nitrogen smoke!
With lamb chops and smoked whiskey and spherical yogurt (liquid or semi-
Solid food, shaped like cubes, using seaweed sodium and calcium chloride)
Hot mango sauce in Bangkok-
Chef Gaggan Anand's creation is an interesting experiment of taste and ingredients.
Anand described his dishes as his attempt to "implement social reforms or new free ideas" through food ".
In the old Irani cafe setting, local Indian Parsi food, haleem puffs with Chai, butter chicken sam with shikanji or South Indian and Gujarat flavors
Food writer Sourish Bhattacharya sees this as an era of local Indian cuisine.
It's basically an experimental regional dish that looks creative but retains its core flavor.
Anda Shami is like vada pao, rawa fried fish, popular Sindhi dishes, Bangladeshi dishes --
Armenian cuisine or Jain vegetarian cuisine make a fuss-
Little attention has been paid to pottery or premium cutlery, which is his delicious bet this season.
Chuan heir is a new way to dine with the option of choosing the old family recipe, recreating the restaurant menu, or getting your family dishes and your name on the menu.
More and more shops are avoiding fancy preparations and looking for simple traditional family recipes to decorate their food choices.
It's not a royal kitchen special, it's a simple dish like the late Devi Prasad Kejriwal's egg toast with butter, chili and cheese, mishra'sattu bharta paranthas lamb with the quirky gosht Jia dhansak Hawa and aunt Nina of the hundred senses, bean flowers, jalalli's home!