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Home cooked delight

IF YOU are a regular visitor to The Oberoi's Kandahar restaurant, you can definitely make out that the culinary delights here now bear an all-new taste, all-new fragrance and all-new layout. The reason for all this novelty is a new admission to its kitchen crew. This new admission is a young chef Gautam Chaudhary. Quite a regular face on Star Plus and Good Morning India gastronomic programme and several other television shows, Gautam's expertise lies in Mughlai and authentic Indian curries, though he keeps making innovation in these for reasons of variety.

Promises he, "Less of fats, nuts, ghee and spices is what I am particular about. My idea of good food is best possible flavour and least possible fat." And there is something more. He has initiated a separation section here called Ghar Ka Khana at this lobby level restaurant, which serves food from the North, frontiers and streets of Delhi.

"I believe that when a dish is cooked, it should not be loaded with so much of extra stuff that it loses its original taste. My blend retains the original taste of the dish. My opinion of an original flavour is, you blindfold the person who is eating a dish cooked by you, don't tell him what you have served him and still he can make out by taste and flavour."

Time for a reality check on this welcome new addition.

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