A talented, confident new generation of Indian chefs is pushing the boundaries of Indian cuisine, presenting modern interpretations rooted in tradition to audiences across the globe. Tejas Sovani (pictured, left) who staged at Noma, Copenhagen is one of the growing tribe of young chefs who expand their experience at world-renowned restaurants and carry their learnings forward to develop a new way of looking at their own cuisines. Spice Lab Tokyo, conceived by Priya and Sunandan Kapur as a confluence of high-end seasonal Japanese ingredients, Indian cuisine and cooking techniques is a brand-new project, just a year old, located in the heart of the upscale Ginza district of Tokyo. A one-of-a-kind restaurant, the distinctive cuisine is the result of a collaboration between Executive Chef Tejas Sovani, Corporate Chef Ravitej Nath, Consulting Chef Hidemasa Yamamoto and Chef de Cuisine Akira Himukai. The menus at Spice Lab Tokyo are unusual compositions, curated around eleven themes: Temple – an offering; Season – dictated by seasonality; Street – referencing India’s vibrant and extensive range of street foods; Coastline – the long sweeps of Indian coastline that influence cuisine; Contemporary – modern Indian, a reflection of the chef’s travels; Preservation – ancient traditions of pickling and fermentation; Ayurveda – the principles of balance; Home – the comfort foods from home kitchens; Royal – inspired by princely states; Village – forgotten cooking techniques and Festival — referencing India’s many celebrations.
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