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
