Pushpesh Pant On Food
I enjoy the Turkish menu at Eau De Monsoon, Le Meridien, Delhi. Try the patlican basti — eggplant cooked with tomato, garlic and onion; hungkar begendi — roast lamb with eggplant mash; and sekerpare with mascarpon and raspberry coulis. Their avant garde Indian menu designed by a Bangladeshi chef from London, blends inter-regional fusion with the western palate. It may be an indication of how our cuisine could evolve. I liked the king prawns infused with kaffir lime and pineapple, the jalebi caramellita gelato and chocolate thandai.
Pant is a Professor of Diplomatic Studies, JNU, and a Cookbook Author