Quotes About Cuisine

The Caprese salad perfectly represents the colors of the Italian flag. While I am not so sure that the colors of the flag stem from the cuisine, there is no denying that those colors do evoke a typical Italian plate.

I always whip up chicken cutlets or something. Or I make chicken parm and pasta, or something like that.

Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.

In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These days, French cooking, through the influence of 'grande cuisine,' has become a bit lighter. And we are beginning to discover the original flavors of our produce.

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

I don't want to live in a world without the diner and the coffee shop and the mom and pop places, the ethnic restaurants.

Restaurants in Chicago are seldom disappointing.

There's some really disgusting places out there who just throw some lentil together and think that just because you don't eat meat, you're gonna eat this slop.

My favorite dish is tandoori chicken.

When a dish works, it works for everyone, whether you're Asian, European, African, American or anybody else.

Rajma chawal is my all-time favorite dish.

I enjoy cooking, but stick to modern dishes.

I love making dishes that my mother used to make.

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

Dining should be a delightful and a beautiful experience.

I am a complete foodie and I love experimenting with my food.

When we show up in a city, we ask, 'Where's the best restaurant? What's the best beer?' You start doing that, and you get exposed to a lot of great stuff.

I abstain from trying Punjabi cuisine because it is extra oily.

All in all Hyderabad is a beautiful city. I think I have fallen in love with it.

While growing up in Scotland, which has a large Indian population, I would end up eating a lot of Indian dishes. So, it is familiar to me.

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to convey to them a cuisine that is made from the heart.

We don't do spaghetti and Bolognese sauce together in Italy. That is technically wrong because when you lift up the spaghetti the sauce will just run down. The way to do it is to use pasta like fettuccine or tagliatelle so the sauce sticks to it.

It's just about asking why. We as cooks historically have been very, very technically proficient but not technically informed as to why we do what we do. Modernist cuisine is about that knowledge.