It is said that wine is the pure reflection of its terroir. The same stands true for food, which is a product of its culture, geography and history. Food is a social thing as well as it is a very sensual pleasure. Food is not just assortment of ingredients; it is nazakat and love that brings grace and flavour on the table. No doubt cooking is a science. It’s just that chefs make it look like an art. A chef may tread softly on taste buds, but when it comes to methods of cooking, he or she does not mind shocking a’ few sensibilities out of their myths and misconceptions. The many thousands of cooking fires, observed by Babar when he came to invade India, are what give us the diversity of our culinary heritage. There are regional styles as well as community based styles.
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