The drama of the ladle
The open, interactive kitchen became the norm in the west a while ago, but cuisines of the east, especially Indian, have been hesitant. The Frontier at ITDC’s Ashoka was a pioneer of sorts in India and this trend has since been adopted by most top end hotels. But in a major shot in the arm for the consumer, persistent queries have pushed the stoves and chullas out in to the open. “The open kitchen is in, where the kitchen is the restaurant and restaurant is the kitchen — everything is interactive and you can choose what you want to eat and how you want it,” says Vivek Bhatt, executive sous chef of Shangri-La Hotel, Delhi. “There has been a globalisation of food, and India too has become part of the process,” says Sandeep Kachroo, executive chef, Taj Westend, Bangalore, where all the three restaurants — Indian, Vietnamese and the coffee shop, have open kitchen.
“Display and open kitchens are rapidly gaining prominence, not only because they offer a way to express the concept of a restaurant, but they also attract guests’ interest towards the process of cooking, says Marcus Mathyssek, executive chef,
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