Page 14 - Masala Lite Issue 166 October 2024

CHEF HARI NAYAK
Chef and Owner, Jhol

In Thailand, we would be excited to do a
collaboration menu with the curryhouse,
Charmgang. We believe that both
our styles of cuisine have so much in CHEF SANKET HOSKOTE
common, and it will be a very interesting Executive Chef, Jharokha by Indus
menu, drawing inspiration and similarities
between coastal Indian and Thailand’s
respective food cultures! One restaurant that we would love to
collaborate with in Thailand is Gaa.
From India, we’d pick Chef Thomas Known for its contemporary take on Indian
Zacharias, the chef and founder of The cuisine using local Thai ingredients, Gaa’s
Locavore. He has been an inspiration, and philosophy resonates with our approach at
has contributed to bringing India’s regional Jharokha by Indus. A collaboration with
cuisine and produce to the limelight. Gaa would highlight the synergy between
Chef Thomas was with the The Bombay Indian and Thai culinary traditions,

Canteen for a very long time, which is one offering a unique cross-cultural dining
of our favourite restaurants in India. experience.
As for an Indian restaurant or chef we’d
CHEF BHARATH most like to partner with, we would love to collaborate with Chef Varun Totlani
SHRIDHAR BHAT from Masque in Mumbai. His progressive approach to Indian cuisine, with a focus
Executive Chef, NILA on foraging and sustainability, aligns with our vision of taking Indian food to new
heights. The collaboration would allow us to explore India’s rich culinary diversity
I would love to partner with my friends while creating dishes that are both rooted in tradition and modern innovation.
from different Indian restaurants in
Thailand such as Punjab Grill, Charcoal, PRIYA THAKRAL
Jhol, Jharokha by Indus, Haoma, and Teacher and Counsellor
Tambu so that we can showcase the
best of Indian cuisine at one event, and I think a collaboration between Vaso
give our guests an amazing experience, and Jhol could produce a cool culinary
breaking any myths and general biases experience. Both, in my experience, are
they may have about Indian cuisine. big on flavour and innovation and might

From India, I would jump at the chance offer some new and exciting fusion
to collaborate with restaurants like dishes. It would be a mash-up with the
HOSA in Goa, and Avartana in ITC Royal potential to take my taste buds for a
Bengal, Kolkata. I would also love to well-seasoned ride. I personally have
collaborate with the famed Chef Rego, never had Indian-Spanish fusion food
who brought the amazing Goan food before, and it certainly sounds like a
into the limelight. delicious prospect from where I’m
standing. Elaichi churros, anyone?

MASAL A LITE ISSUE 166 - OCTOBER 2024