9 top chefs pick dishes inspired by their travels

Hindustan Times | ByRupali Dean

Jun 14, 2020 02:31 AM IST

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How the exotic has found its way into dishes on the world’s most-celebrated menus

When you and I travel, it’s simply to explore and return with souvenirs and memories for ourselves. When chefs travel, their souvenirs tend to be shared with the rest of us. Because the savour of a new dish tends to stimulate the chef’s creative mind. Next thing you know, it’s on a menu somewhere.

Meet nine chefs whose wanderings around the world expanded their menus

Chef Garima Arora arrived early in Manilla to explore the local cuisine; (Inset) She picked up the dish of kinilaw from Philipines

Trekking Rwanda reminded chef Suvir Saran of Kerala and sowed the germ of the idea for a (inset) mutton ghee roast

Cooking with chefs in a resort in French Riviera inspired Kunal Kapur to introduce Kerala spiced duck tarts (inset)

From his trip to Mexico City chef Manish Mehrotra picked up the himachi ceviche and recreated it as (inset) Tadka Himachi at Indian Accent

Chef Akira Back ate Kabsa (inset) at an associate’s home in Riyadh and included it in his restaurant menu

Prateek Sadhu’s trip to Byron Bay, Australia, resulted in a taco-inspired (inset) rice pancake with a Kashmiri twist

A trip to Tel Aviv inspired chef Tanvir Kwatra to come up with different versions of (inset) hummus

From his frequent Malaysia trips chef Vinesh Johny came up with the recipe of (inset) Pandan & Coconut Ogura Tea Cake

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