In a bold move that challenges traditional norms, a wave of innovative chefs and restaurateurs is reshaping the landscape of the food and restaurant industry. Breaking free from conventional recipes and dining experiences, these trailblazers are infusing creativity and diversity into every aspect of their establishments.
Embracing a fusion of global flavours, chefs are transcending cultural boundaries, offering patrons a sensory journey beyond traditional expectations. From unexpected ingredient pairings to avant-garde culinary techniques, these establishments are rewriting the rules of gastronomy.
Beyond the kitchen, there's a concerted effort to shatter stereotypes associated with the service industry. Restaurants are becoming incubators for inclusivity, championing diversity in staffing and fostering a welcoming atmosphere for both diners and employees.
Veering away from the elitist image often associated with fine dining, some establishments are adopting casual and communal dining formats. The emphasis is on creating an accessible and relaxed environment, challenging the notion that exceptional food must come with a hefty price tag.
This culinary rebellion isn't just about taste; it's a socio-cultural movement. By defying established norms, these pioneers are sending a powerful message that celebrates individuality, challenges preconceived notions, and invites everyone to savour the rich tapestry of flavours that the culinary world has to offer.
In this gastronomic revolution, breaking convention isn't just about the food on the plate; it's about breaking down barriers and opening up a world of possibilities for both creators and consumers alike.
Ranchi's dining establishments are rewriting the narrative on elitism. Moving away from the notions. Ranchi's chefs and restaurateurs are carving a path that celebrates individuality, inviting locals and visitors alike to explore the diverse and rich tapestry of flavors that define the region's evolving food scene.
Recipe of the week:
Korean Sticky Chicken
Chicken boneless 150gms, Flour 300 gms, Salt & pepper to taste, Dry oregano 2 gms, Brown sugar 5 gms, Lime juice 5 ml, Chicken stock power 2 gms, Aromat powder 2 gms, Corn starch 200 gms, Paprika 10 gms, Soy sauce 50 ml, Garlic powder 4 gms, Onion powder 4 gms, Butter 100 gms, Honey 25 gms, GOCHUCHANG 25 gms, Sweet chilli sauce 50 gms, Neutral oil for frying 500 ml, Sesame seeds 10 gms, Spring onions sliced 10 gms and Cheese sauce 60 ml.
Marinate the chicken strips with soy sauce & spices for 3-4 hours then mix flour & corn starch and season with all the dry spices. Using butter, sugar, sweet chilli, GOCHUCHANG & honey prepare a sticky Korean glaze. Heat the oil in thick bottom pan. Coat the chicken pieces in seasoned flour. Drain off the excess & deep fry to golden brown colour. Immediately toss in the sticky sauce and coat properly adjust the seasoning. Pair with cheese sauce and garnish with sesame seeds & spring onions to break the stereotype.
The writer is an acclaimed International Executive Chef/ Food Consultant.
