24 July 2015 – Travel+Leisure
The first of Alex Leonard’s special seven-course tasting menu as visiting chef at The Table, one of Mumbai’s most elegant restaurants, offered three vegetable-based bites. There was a glossy chunk of honeydew topped with parsley verde, a purple leaf of radicchio cradling black sesame seeds dusted with sour raw mango powder, and in the middle there was a narrow knuckle of leek, blanched and pan-seared and topped with a dab of malai, essentially a cream made by skimming layers of fat from boiling whole milk. (more…)