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| AMUSE BOUCHE! |
| A truffle cappuccino as amuse bouche in a European restaurant is fine but when you are served a blue cheese and basil kulcha as amuse bouche at an Indian restaurant, you just have to sit up and take notice. What’s the big deal about the tiny little bite, all frilly and fancy? Turns out, lots. We turned to chefs Shaun Kenworthy, Sharad Dewan and Sujan Mukherjee to help decode the drama of amuse bouche for t2 |
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Amuse bouche created by chefs Sujan Mukherjee at Taj Bengal, Sharad Dewan at The Park and Shaun Kenworthy Pictures by Rashbehari Das
AMUSE BOUCHE! |
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