This attractive, intriguing edible member of the thistle family is a harbinger of summer and, as Emma Baker discovers, it reveals its flavoursome secrets layer by layer.
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
