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At Kol, Santiago Lastra Brings Mexican Food to London Using Only British Ingredients

Nidhi Pandey -
Santiago Lastra, Mexican Chef & Co-Owner, Kol, grew up wanting to be a mathematician. He went to Maths Olympiads as a teenager. "It's not...
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Inside Celele: Where Jaime Rodríguez Puts Colombia’s Forgotten Ingredients on the World’s Best Tables

Nidhi Pandey -
In Cartagena's Getsemaní neighborhood, chef Jaime Rodríguez spent two and a half years walking through jungles and fish markets before he opened Celele.  Today Celele...
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Em Sherif, Beirut: The Self-Taught Mother Who Built Lebanon’s Most Loved Restaurant Without a Recipe Book

Dakshta Bhambi -
Unlike many successful chefs who attend culinary institutes, Mireille Hayek has no training from culinary schools. She also has no prior kitchen experience, as...
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At Rosetta, Mexico City, Elena Reygadas “Cooks” Two Countries at Once & That’s the Point

Nidhi Pandey -
In case you get a chance (which, btw, you should find a way to make it happen anyhow) to walk into Rosetta, you’ll see...
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Bomras, India: The Kachin Chef Who Carried Burma to Goa in a Banana Leaf

Dakshta Bhambi -
The restaurant is called Bomras, the chef's name. Not an alternate form of the name, not even a play on it, but his nickname...
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Inside L’Arpège, Paris, where Alain Passard Said a Turnip was an Apple

Nidhi Pandey -
So, there was this incident that happened in a small kitchen on Rue de Varenne in Paris. One day in 2004, Alain Passard picked up...
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Tawlet, Beirut: The Farmers’ Kitchen That Turned Lebanon’s Divisions Into a Shared Table

Dakshta Bhambi -
Born into a farming family, Kamal Mouzawak learned early on that food is not decoration. Food is the purest form of a community's culture....
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How Kadeau Made Bornholm’s Landscape, Seasons, and Traditions Its Culinary Identity

Nidhi Pandey -
Kadeau Copenhagen won its third Michelin star this year, and the reason? Michelin inspectors said it was because of “the poetry of the cuisine...
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No Cutlery, No Compromise: How Peshawri Built a Four-Decade Tradition Out of Clay, Fire, and Restraint

Dakshta Bhambi -
At Peshawri, the first thing that you receive is an apron. They don't provide cutlery at all. No matter how much you ask, you...
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Kinoya: The Supper Club That Outgrew a Living Room and Landed at Harrods 

Dakshta Bhambi -
Opening a restaurant wasn't Neha Misra's plan. She started cooking ramen in her apartment in Dubai for her friends, then for the friends of...
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