The chef’s focus on presentation comes naturally. Kumar said: “I am an artist. Advice from a culinary instructor in his native India also explains his plating: “First you eat with your eyes, then your nose, then your mouth,” recalls Kumar as he was taught. Lessons continue at Kismet, where even basics like lamb chops are decked out with golden diced potatoes flavored with fried carom seeds, whose aromas are similar to thyme, along with ginger and chili.
https://www.washingtonpost.com/food/2021/12/24/kismet-modern-indian-restaurant-review/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle Kismet Modern Indian restaurant review: Adding an artful touch to Alexandria
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