New Delhi, Sep 9 He revived Awadhi cuisine in the US through two restaurants he set up in Boston and Cambridge in Massachusetts; served as an advisor to a Saudi Arabian prince who heads a hospitality chain in the kingdom; and tickled the taste buds of foodies in countries as diverse as Kuwait, the Seychelles and Kenya - and is now charting a new course popularising Vedic cuisine, the ingredients of which "have been used for centuries" and "is the way of the future."
"Vedic food interests me as the ingredients used in it have been used for centuries in our culture and are hence time-tested. It promotes food items like regional fruits and vegetables, roots, herbs, teas and legumes, wild seafood and many more," Chef Sunil Soni, who currently serves as an advisor to a slew of Indian hospitality majors, told in an interview.
It is the way forward as "the food chain across the world is contaminated," he added.
"There are a lot of issues with the edible items including pesticide use, antibiotics, genetically modified crops, and water contamination. This has resulted in all kinds of animal food and crops getting contaminated. All those issues have led to
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