Summary:
From kimchi baby potatoes and Japanese okonomiyaki to chicken liver parfait and akhrot malai broccoli, small plate offerings come in varied cuisines. And chefs across the country are unleashing their creativity and curating menus with a leaning towards innovative small plates. Soft shell tacos with red chilli braised lamb to tangra chilli chicken, Bodega Cantina-Y-Bar, Kolkata, ensures its small plates cater to a wide array of taste buds. Petite portions of practically any dish that you can think of, termed as ‘small plates’, have made their way into restaurant menus, encompassing everything from hors d’oeuvres and appetisers to entrées. Chef Kinny explains, “Small plates are not only light on your stomach, but also on your wallet..