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Top chef Zahir Khan is 'excited' with the trend of progressive Indian cuisine

Zahir Khan is Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra).

, ET Bureau|
Updated: Oct 31, 2014, 03.58 PM IST
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Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra). 
Senior executive chef, Massive Restaurants (Made In Punjab & Masala Library By Jiggs Kalra). 
Mutton Seekh is a crowd favourite, but little do people know that the Galouti Kebab is a much better dish in terms of its robustness, taste and the effort which goes towards preparing it.

Raan is a food lover’s delight, but most people are deterred by the huge portion and are usually under the misconception that the meat will be tough and difficult to eat, which is not true. The cooking process ensures that the meat is tender and is a highly recommended dish for all those who enjoy eating meat.

Not another: Mixed vegetable preparation. I am not a huge fan of mixed vegetables. I’d be happy to see it go, but it’s one of the most popular dishes amongst Indian diners so it is prevalent across restaurant menus.

Love it: One trend that excites me is of Progressive Indian Cuisine, where the quintessential Indian food that we’ve grown up eating is reintroduced to diners using modern culinary techniques like molecular gastronomy and presentation styles, adding an avant-garde element to the dining experience.
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