Beyond the Star — India, a Culinary Continent, and the Limits of Measuring Taste If the Michelin star began as an act of classification, and matured into a global language of culinary excellence, its encounter with India feels less like an arrival and more like a reckoning. India is often described as a country, sometimesContinue reading “A Star on The plate-Part IV”
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A Star on the Plate-Part II
The Star Travels — Globalisation, Translation, and Cultural Friction When the Michelin star left France, it did not merely cross borders; it crossed cultural grammars. Within France and much of Western Europe, Michelin’s judgments unfolded inside a shared culinary imagination. The idea of a restaurant as a distinct public institution, the figure of the chef asContinue reading “A Star on the Plate-Part II”
A Star on the Plate-Part I
From Tyres to Tables A Question That Refused to Be Small It began, as many serious inquiries do, with a child’s excitement. My nine-year-old grandson had gone out to dinner with his parents in Manhattan. The meal, by all accounts, was memorable. But what animated him afterwards was not merely the food. It was theContinue reading “A Star on the Plate-Part I”
Discovering Dominican Cuisine in Punta Cana
An Invitation to Taste Punta Cana may be best known for its ethereal natural beauty—long belts of powdered white sand and the shimmering interplay of Atlantic and Caribbean waters creating a shifting tapestry of emerald and turquoise—but its culinary landscape offers discoveries of a gentler, more intimate kind. Alongside its vibrant beverages and relaxed islandContinue reading “Discovering Dominican Cuisine in Punta Cana”
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