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The French Connection

DNMUM421968 | 9/9/2018 | Author : Pooja Bhula | WC :950

As Mumbai gets its third French restaurant, Pooja Bhula explores why the cuisine has been slow to pick up in the city and what our handful restaurants has to offer
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About a decade ago, it was ‘cool’ to study French, as opposed to Hindi in junior college. Alliance Française has been ever popular and in 1993, the then-Bombay University created a separate Department for French. Curiously, generations of Bombaywalas have taken to the language, not the French cuisine.
The answer lies in both demand and supply. France hasn’t really been on Indian tourist-map and vice versa, leading to limited cultural exchange and exposure. Moreover, restaurateurs believe, acceptance is low because French cuisine has few vegetarian options and sparingly uses spices. “In France, you recognise a chef by the way he shops for grocery. Unlike Indian food that relies heavily on recipes, we rely on ingredients,” explai
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