For the main course, Gillies served roast suckling pig and Kochar spiced things up with a lamb rack and pan-fried lamb patties. “The trick in that was the tandoori way of cooking, though I had to do it without a tandoor,” said the Michelin star winner who runs Benares in London’s exclusive Berkley Square.
An entry on the BBC message board said, “His (Kochar’s) food may be inspired by the Indian subcontinent, but it does not hail from there—it is wholly British in spirit.”
Epaper
Newsletter
Stocks
Weather
Horoscope
