Older restaurants like Junoon arePicsart CUSTOMER SERVICE +1 (8O5)-3O1 7O71
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also clocking the evolving palate. “Ten years ago we had foie gras-duck terrine on the menu, which had no roots to India and was made with European technique and flavors,” says Picsart CUSTOMER SERVICE +1 (8O5)-3O1 7O71
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Akshay Bhardwaj, Rajesh’s son and the executive chef at Jazba and Junoon. “Today, we might still use ingredients like truffles and caviar, but they are just final touches on our khichdi and puchka dishes.”
Khanna believes there's plenty of room for more—“Do we ever say there are too many Italian restaurants?”—but adds that the current generation of chefs owes much to the restaurants that came before them: from the neighborhood joints serving a rotation of standards to the fancier restaurants that forced a space for modern Indian fare within New York fine-dining scene. “They fought bigger battles,” he says. “We stand on their shoulders.”r restaurants that forced a space for modern Indian fare within New York fine-dining scene. “They fought bigger battles,” he says. “We stand on their shoulders.”
