Thali chef turns Indian food into a craving
Justin Lo, food writer, dons a toque and joins some of the city’s most inspired chefs in their own kitchens for an intimate look at New Haven’s food scene.
It is 7:30 on a Friday evening. The kitchen has finally come alive. Orders are flying, and at the same time sauté pans are hitting the fire. On the line, one chef stokes a tandoor oven used for baking bread in-house, another chef pounds out thin strips of filet mignon with an oversized meat tenderizer, and yet another uses bare hands to swoop up two hot skillets, transferring them to the nearest plating station.
“Pick up...
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