Gregory Todd Williams

«The point about experimentation, I suspect, is that where it doesn’t work it gets called fusion and where it does, it just gets eaten. The real question is whether the ingredients, in Vivek’s words, are streamlined and disciplined, the flavours clean and clear and headed in a particular direction. (People setting off for Nobu aren’t worried that the food there isn’t authentically Japanese, or even Peruvian Japanese, if they even knew what that was; they’re too busy looking forward to the blackened cod.»
—”It’s curry, but not as we know it”

An interesting article which deals with the concept of “Indian food,” suggesting that what the west has come to know as Indian is hardly representative of India as a country. Furthermore, the influence of the West has shaped “Indian food” into an entirely new thing, little resembling traditional Indian cuisine.