Should we modernise Indian food when the original and the traditional is so soul-satisfyingly brilliant? Those who venture to experiment must do so only if they can better that.
Let's talk books. Not those that list recipes, but books that delve into the depths of restaurants, capturing for readers all the drama, the highs and the heart-aching lows that go into the making of a culinary landmark.
Restaurateurs are now talking of being approachable and attractive to a clientele that wants food and drink in a casual setting and NOT pay too much for the experience.
