Biting into the fried, gooey batter of the doughnut shaped gulab jamun, the lighter-than-air pistachio cream enveloping the palate, as the tantalising mix of warm Old Monk rum and sugar syrup burns gently down the throat, Walter Allwyn was well into the middle of Chef Thomas Zacharia’s culinary creation. If there ever was a place better than heaven, Allwyn was there, because he had not just eaten a world-renowned dish by a master of modern Indian cuisine, he had also helped him make it. This was not just a midsummer night’s dream. It was a four-month-long internship at Zacharia’s restaurant, Bombay Canteen.
So inspired is Allwyn by Zacharia’s innovative style that he plans to go back to learn all he can of Indian cuisine.