@paula @tiskaan @Meemoo @poopernova what is even meant by "real culinary" here anyway? not everything needs to be escoffier tier segregated, honestly, I rather like it when it isn't so that way it's both more amenable to home cooking and more interesting things can happen in the liminal space between home food and restaurant food. (not that it particularly matters for much of indian cuisine abroad anyway since a lot of it was either directly descended from mughal palace food or descended from the ritzy high class restaurant scene during the raj and immediately post independence)