“Chris Muscarella would like to dispense with the preciousness around food and let people who dine together do what they want to do. For most of us, that is not golf clapping at the chef’s subtly magnificent use of kohlrabi foam, or arranging our whimsical wine glasses for the best Instagram angle. We’re there to enjoy each others’ company. The food, he says, should be a backdrop to the communal dining experience.
As Ricky Roma says in Glenngarry Glen Ross, “Great meals fade in reflection. Everything else gains.”
“I gradually, bit by bit, took on a little bit more responsibility and landed a couple Head Chef positions, and Sous Chef positions. I went from working in a vegetarian restaurant in London to going and working in a castle cooking exclusively game meats.”
Most chefs have strange life stories—it’s why we like them so much. Angus has also managed to leave restaurant kitchens and become a peripatetic chef and surfer, with quite a set up in Costa Rica.
“What are American misconceptions about Indian cuisine?
The biggest misconception is the term “curry.” Everything is not a curry and there is nothing that is a ready-made curry. This is a term used by the British. Curry is brought about by marrying a number of spices together to make a sauce or gravy base. It takes hours. If more Americans and diners worldwide were able to taste and understand the role of properly treated spice in Indian cuisine, I think they would quickly grow to appreciate true Indian food.”
Chef D’Rozario is a gentleman, a sweetheart, and one of the few Michelin-starred Indian chefs in the world. He’s going to be teaching a class with us at Kitchensurfing on Off-Menu Indian food—exploring the spices and flavor profiles of a few regions—this Thursday in Gowanus, Brooklyn at our HQ (there will also be wine). If you’d like to join us as my guest, I’m happy to invite two tumblr peeps. Just message me through tumblr or drop a line at hello@kitchensurfing.