On a map, they may be a whole continent apart, but on the dining table at this fusion restaurant, France and India makes a good alliance.
[Applause] would you like some escago with your roti prata no i didn’t think so but one fine dining restaurant in singapore claims that they know exactly how to create indian french fusion that works french indian cuisine now it may sound like a risky combo but kurdish restaurant who’s owned by a singaporean
Born entrepreneur nikhil krishnan opened its doors to adventurous foodies in november last year and in this clip we find out how they strike the perfect balance between these two cuisines Basically i don’t like the word fusion as such because i mean it it’s often put together with confusion because you kind of get like too much of this too much of that and whatever else i mean we can’t it’s really hard to define what we do because it’s something completely different
No longer fusion this type of cuisine is now called modern a term commonly used now in many restaurants and hotels to describe their innovative dishes And only the most daring of chefs was also challenged to create a menu for chris nikhill personally had hunted the right person for the job and that person was american chef matthew baker who was trained in traditional french cuisine and started working in restaurants since he was 16 years old
So this is where the magic happens yeah this is where it all happens yeah okay with all your experience um this you mentioned that this is the first time that you’re doing this type of cuisine so how do you strike the balance between you know the two it’s difficult but it’s
Also fun you get to get to play around a lot um pretty much i get to get to use indian spices or southeast or south asian spices and ingredients and kind of use them in my my way of cooking my style of cooking okay what’s the beauty of um
Playing around with indian spices well there’s no uh there’s no wrong i mean you can do whatever you want you can it’s kind of back to the way i grew up it’s all about flavor all about big powerful flavors and we try to maybe lean it down a
Little bit so it’s not so heavy like traditional indian food nikhil miya found the perfect man to create his dishes but even he admits that setting up a fine dining restaurant like this was a business risk it’s a tough place to actually open a restaurant i mean as you’ll know
There’s so many restaurants are open and closed constantly um singaporeans especially fusion yeah restaurants exactly and singapore is generally the much more in time and in tune with the hawker aspect of singapore so you know i think once the casinos and stuff open up then i think they’ll they’ll start to
Migrate towards this type of food as well so i think it’s a slow process um i don’t think it’s there just yet i think given a bit of time you know i think i think singaporeans will come around to it as well i think they already are
But what’s going to make this fusion restaurant stick around we’ve got absolutely stunning food you should try our food and we’ll be doing just that in the next clip [Applause]