🇮🇳 India
4h ago
Warming up to cold plates
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On a hot summer afternoon, an icy plate arrives in the elegant, light-filled space of Bar Sama in Bengaluru. It’s not a scoop of gelato or a frosty kulfi, but something far more unexpected: a scallop and cold noodle sao nam. Centred around soft noodles in a coconutty broth with pickled ginger, tobiko pearls and a delicate scallop granita, which Chef and Partner Vichita Kumar gently mixes up before serving, the preparation takes everyone by surprise — it is slightly spicy, a little acidic and ove
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