|Parinde mein Parinda|
|Murgh Zameen doz|
So how do the chefs know what it tasted like in that era?,‘We allow ourselves more springiness once we get into the kitchen’, shares Ravitej. ‘Usually we have no choice: The lack of specificity makes reproducing these dishes more of an instinctive process, but we manage keeping in account exactly what we learnt during our research’, adds Osama. ‘ We worked very hard doing lots and lots of trials, at a certain point you have to just let go of precision and see what happens’, shares Ravitej ‘If it turned out to be like what we tried and learnt , well, then we knew we had done something right’, smiles Osama. The recipes are centuries old, but the desire of eating is timeless. All in all I can see the impulse to painstakingly reproduce centuries-old dishes as a trendy one, the home cook’s outcome to a chef’s garden of bequest produce!