The article explores the innovative adaptation of Chinese-Indian cuisine by Mumbai's fine-dining chefs. By blending traditional techniques with local and Southeast Asian influences, these chefs are redefining Chindian food, offering gourmet experiences with unique dishes and flavors.
Toshihide Takase, a passionate culinary enthusiast, has achieved the impressive feat of breeding Burgundy snails in Japan. Despite numerous challenges, his innovative approach and dedication have reshaped the culinary landscape.
