I am Bengali but the dishes I cook best are from other parts of India. There are only a few Bengali dishes that I can reproduce per specification - most stray too far from standard to be considered authentic. But my sambar and curd rice will meet pretty exacting standards because I learned from the best. Reading this story about the national origin of chefs in Italian restaurants made me wonder if my South Indian dishes will fail the test because I am from a different part of India. I want to believe my effort to learn and execute well should matter more than where I am from. That should be standard any cook should be held to professional or not. Did they truly immerse themselves in the culture and learn how to get it right. Can they tell the difference between the prefect dish and one that is only trying to be. But there is a question whether those changes, so far subtle, are happening as a conscious effort to be creative, or simply foreign chefs reverting to the flavors they kn...
Heartcrossings
crossings as in traversals, contradictions, counterpoints of the heart though often not..