Food researcher Prerna Garg is introducing India’s unsung local food to people in big cities
“We have a small kitchen. So before an event, everything is spread out. Utensils, fresh ingredients and staff fill each room in my house, ”explains Garg. “But there is a method of madness. We are doing all fresh, so for a few chaotic and white nights, we carefully plan cooking times, the preparation of ingredients and coordination to serve more than a hundred people.”
In each dish, authenticity and the surprise element are not negotiable. “We like it when people say they could never have imagined the pumpkin or the guar (clusters of clusters) served in this way, or that they did not even know that these ingredients existed,” said Garg, smiling modestly.
