Of Molecular Meals and Wine Dreams

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abhijitsaha-1.gifSommelier India speaks to Chef Abhijit Saha of Caperberry and Fava. Chef Saha (pictured, left) has stirred up a culinary blitzkrieg at India’s IT hub, Bangalore. Unlike his contemporaries who dreamt of ruling the kitchen one day, chef Abhijit Saha didn’t have anything like that in mind.


“I went to boarding school and had no clue about working in the kitchen during my childhood. It was only after I joined Hotel Management in Delhi and scored the highest marks in food production in my very first year that I gradually became interested in cooking,” says Chef Saha who has literally changed Bangalore’s gastronomic scene by setting up the molecular gastronomy-inspired restaurant Caperberry and a Mediterranean bistro, Fava.
Read the full story in Issue 1, February-March 2014. To subscribe, click here.
Caperberry.gifUntil then, bring in the New Year with a sumptuous five-course dinner prepared by Chef Saha and paired with fine wines supplied by The Wine Park, at Caperberry Restaurant & Tapas Lounge, pictured, left.
Cost of dinner and wines: Rs 4,750 all inclusive for one person; Rs 9,250 all inclusive for a couple.
Address: 48/1 Ground Floor, The Estate Building, 121 Dickenson Road, MG Road, Bangalore.
For reservations, call: 080 25594567, +91 9845177162

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