Rohit Ghai wants you to rethink everything you know about Indian food
From lamb shank biryani to rotisserie chicken with bone marrow sauce, the chef behind London’s Vatavaran is on a mission to show Indian food’s true depth – no shortcuts, no curry clichés. By Lauren Taylor
From lamb shank biryani to rotisserie chicken with bone marrow sauce, the chef behind London’s Vatavaran is on a mission to show Indian food’s true depth – no shortcuts, no curry clichés. By Lauren Taylor
