Tempura young pepper leaf, raw peanut milk confit, peppercorn caramel — terms such as zero-waste cooking and repurposing ingredients remain mere words until you sit down to a meal that lives up to these concepts in its entirety.
At a recent dinner hosted at Araku Cafe, Bengaluru, Chef Matt Orlando teamed up with Chef Rahul Sharma and presented an entire four-course meal with produce they gathered from the Araku Valley in Andhra Pradesh.
