“I am currently experimenting more with Indian flowers such as marigold and rose. Apart from that, I also feel that ‘fresh, fast, and casual’ as a phenomenon is here to stay, or as I call it—freezer-free quick service. What concerns me, on the other hand, at least in India, is the whole fad of molecular gastronomy.”
CHEF RANVEER BRAR Former Masterchef India Judge, Chef, Travel Show Host, Food Columnist, and Food Stylist
“The latestinnovation at CGH Earth is a raw food offering, where ordinary ingredients are turned into gourmet dishes by a judicious combination of vegetables, fruits, dry fruits, nuts, herbs, and a few select spices. It is served fresh to prevent oxidation and the loss of vitamins and minerals, trace elements, and amino acids.”
CHEF JOSE VARKEY Head Chef,…
