What fusion means
A fusion dish borrows one cuisine's technique or form and another's flavour: the ravioli is Italian in form and Chettinad in filling; the taco is Mexican in form and Malabar in what is inside it; the tiramisu is Italian in structure and Bangalore in its coffee. Good fusion respects both halves. Bad fusion is a gimmick — a name on a menu with neither half done properly.
Examples that work at Indian events
- Chettinad pepper-chicken ravioli — Chettinad seat makes the filling, Italian seat makes the pasta.
- Malabar prawn taco with a coconut and curry-leaf salsa — Kerala seat and Mexican seat.
- Bisi bele bath arancini — Karnataka seat and Italian seat.
- Ghee-roast chicken bao — coastal seat and pan-Asian seat.
- Galouti slider on a soft pav — Awadhi seat and Continental seat.
- Gulab jamun cheesecake and filter-coffee tiramisu — halwai and pastry chef.
- Rasam consommé with a paniyaram — Tamil seat and Continental seat.
How much fusion at a wedding
One counter of four small plates inside a larger reception, or a seven-course plated chef's table for an engagement of forty. Not a fusion buffet. The rest of the menu should be the originals, cooked by their own seats, so the fusion has something to be fusion of.
Why two chefs
A fusion dish built by one chef is a guess at one of its halves. Built by two specialists, each responsible for their half, it is two crafts in one bite — and it is the clearest demonstration of why this house is organised the way it is. See the fusion and chef's table page.