Travel Diary: Chefs Cortney Burns and Manisha Bhasin in India
Women Chefs in India
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Travel Diary: Chefs Cortney Burns and Manisha Bhasin in India

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Sandeep Patwal

The co-chef of San Francisco's Bar Tartine and the senior executive chef of ITC Hotels team up to explore the restaurants and markets of Delhi and one extraordinary farm in Rajasthan.

Cortney Burns in Old Delhi

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Founded in the 17th century, this walled city was once an enclave of wealthy noblemen, but today it’s a pandemonium of merchants, shop owners, traders, vendors, and rickshaw drivers. The neighborhood of Chandni Chowk is a maze of spindly streets packed with food vendors hawking addictive dishes that reflect the city’s multifaceted culinary heritage. “There’s a science to Indian cuisines, but also a soul,” said Burns over a milk-based dessert called rasmalai, “because the science emerged through the experimentation of cooks over hundreds, if not thousands of years. They didn’t do it for the bells and whistles or to create a new trend.”

Women Chefs in India

Travel Diary: Chefs Cortney Burns and Manisha Bhasin in India

Cortney Burns in Old Delhi

Founded in the 17th century, this walled city was once an enclave of wealthy noblemen, but today it’s a pandemonium of merchants, shop owners, traders, vendors, and rickshaw drivers. The neighborhood of Chandni Chowk is a maze of spindly streets packed with food vendors hawking addictive dishes that reflect the city’s multifaceted culinary heritage. “There’s a science to Indian cuisines, but also a soul,” said Burns over a milk-based dessert called rasmalai, “because the science emerged through the experimentation of cooks over hundreds, if not thousands of years. They didn’t do it for the bells and whistles or to create a new trend.”

Sandeep Patwal
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