With its vibrant flavours and vivid colours ranging from pale salmon pink to brilliant red, English rhubarb brings a much-needed dose of excitement to the kitchen after the dull days of winter with recipes by Linda Tubby
The chef heading up Baluchi, in The Lalit London, for the past five years says his menu – perhaps appropriate to this former school building – is a tribute to ‘memories and food habits’ from his childhood in Kerala.
Raised in Athens, the Pied à Terre executive chef draws on his heritage of 'very tasty' flavours – especially of his mother's homeland, Kefalonia – and explains how contemporary Greek cooking has raised the stakes
Cover Interview
