Heena Patel, a James Beard-nominated chef, aims to expand diners' perceptions of Indian cuisine through her restaurant, Besharam in San Francisco. She emphasizes that there's more to Indian food than popular staples like naan and butter chicken. Patel encourages patrons to step outside their comfort zones and try underrated dishes such as khichdi, a comforting mix of rice and lentils, and enhance meals by layering flavors with chutneys and various textures. By highlighting renowned Gujarati dishes, she aspires to elevate cultural appreciation of this vibrant culinary tradition.
"Just as my guests step outside their comfort zones, I do the same with them, trusting they'll embrace my menu with an open mind. That's how I hope to put Gujarati food on the map."
"Indian food isn't just about individual dishes; it's about building each bite with different flavors. A curry or dal on its own is just one part of the experience."
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