While the world knows Chef Hari Nayak as an ace chef, culinary consultant, and cookbook author, he is also someone who is championing the cause of Indian cuisine, one dish at a time. The affable Chef was in Bengaluru after a hiatus, to revamp the menu at  Alchemy.

The theme at Alchemy is more global than Indian and when we started it was all about my experience in the West. Bringing in more of a global approach in the dishes with an Indian flair. We stuck to that theme and redone the menu.

For example, butter boards are trending now so we made our own version with a Debeli butter and a Bloody Mary butter that we serve with Iyengar bakery buns. It’s a fresh hot bread with a potato filling and we also serve Nolen Gur butter. We also have a pav bhaji that we have put into pillow crackers, basically a little square disc made on high heat, so it pops up and creates a vacuum-like shell inside. We stuff the creamy bhaji in it. A restaurant like this does need a little bit of excitement for people to come back.

Read the full interview that first appeared in Money Control here: