Thinly sliced, spicy, and crispy — we are staring at a plateful of potato kuchi chips that got polished off in no time. Over plates of mutton chinthamani where diced, mutton fidget along with chopped red chillies, and kalan milagu perattal that sets your taste buds on fire, Chef Saravanan Thangarasu talks about curating a locavore menu alongside global cuisines …
