Snow white meets earthy brown in this, the most delicious of crustacea. Quick to cook but time-consuming to eat, the sweet flavour is worthy reward for the effort. Clarissa Hyman gets cracking...
The chef heading up Baluchi, in The Lalit London, for the past five years says his menu – perhaps appropriate to this former school building – is a tribute to ‘memories and food habits’ from his childhood in Kerala.
Raised in Athens, the Pied à Terre executive chef draws on his heritage of 'very tasty' flavours – especially of his mother's homeland, Kefalonia – and explains how contemporary Greek cooking has raised the stakes
Cover Interview
