World chefs: Gaggan Anand's progressive Indian cuisine

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By Amy Sawitta Lefevre

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Today the youth and their following seem to have lost their taste for classic aromas and flavours, regardless of what food they are eating. The criterion for determining if something is good seems to be based on the strange concoctions, blends, and fusions that are so proudly stirred-up by the chef. Thank you, I will stick to the true classic tastes and aromas that do not rely on my imagination!

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