LETTER FROM THE EDITOR-IN-CHIEF

Think organic. The purity principle behind recipe construction in the Age of the Pandemic is eating healthy and eating fresh. The reinvention of traditional recipes and methods using garden to kitchen ingredients are delighting cosmopolitan palates as people search for alternatives that can be trusted. And ‘conscience dining’ is the spice of life. Ram Swaroop Kundra, head chef at Amanbagh uses organically sourced ingredients across all restaurants at the hotel, including the poultry that is custom-reared in a free range setting. On the other hand, Executive chef at Andaz Delhi, Vikram Ganpule, offers a unique experience at the hotel’s restaurant Annamaya, where even the standard breakfast buffet offers organic options, and artisanal produce is also available for sale.