HINDUSTAAN
16 Nov 2023
Not only our black pepper but many other spices are also enhancing the taste of foreign food. It is used prominently in Chinese, Indonesian, Italian and Thai food. In such a situation, only Indians can explain the importance and identity of Indian spices better.
Not only our black pepper but many other spices are also enhancing the taste of foreign
food. It is used prominently in Chinese, Indonesian, Italian and Thai food. In such a
situation, only Indians can explain the importance and identity of Indian spices better.
The youth coming out of cities like Meerut are giving a new identity to the country in this
region across the world. Young chef Rishabh Gupta, who was recently selected as the
chief chef of a French fusion restaurant in New York, is giving foreigners a new taste by
using Indian spices in foreign food.
According to Rishabh, an expert on local spices, the fragrance of our spices had
reached abroad centuries ago, after which the flavor of Indian spices started being felt
in foreign countries too. The British even called black pepper black gold. Today black
pepper is used more in Italian, Chinese and Thai dishes than in Indian cuisine. Chef
Rishabh Gupta, resident of Tirupati Heights Roorkee Road, Meerut, is doing new
experiments in this field by connecting with food experts from hotels and restaurants in
the country and abroad. Rishabh said that Indian food is included in the delicious
cuisine of the world because of its spices. We have been using different types of spices
and oils in food for centuries to make food tasty and healthy.
Wayne is engaged in culinary training in New York. Rishabh started his culinary journey
at the renowned ITC Welcomgroup Graduate School of Hotel Administration, affiliated
with Manipal University of Higher Education in Manipal, Karnataka.