Summary:
“Though my professional training has been in Western kitchens, I love to cook Indian food because I am from here. I take Indian cuisine and use globally available ingredients,” says Nayak, elaborating that he does not subscribe to the notion that Indian food should always be authentic. Those Indian sensibilities are the core of his culinary experience and even as he decides on a cheesecake for dessert, the flavour is provided by our own Mysore pak. A second generation Indian in the West may cook Indian food differently, is that not authentic? A well-known proponent of Indian food in the US, Nayak has tweaked our country’s cuisine for Western sensibilities and delivered it to tables through his restaurants, recipes and packed meals..