New Delhi: It was an evening bustling with sprightly banters, the eclectic crowd of all ages of adults with a “taste,” connoisseurs of “molecular gastronomy,” and the aroma of coffee pervaded the air as the audience awaited the launch of the international paperback edition of ‘The Bloomsbury Handbook Of Indian Cuisine’ here. Setting the tone of the evening, Sourish Bhattacharyya, one of the editors of this book (along with Taylor Sen and Helen Saberi), proclaimed the culinary discourse dedicated to food influencers. The speakers on the occasion comprised Samir Bawa, Kavita Devgan, Anubhav Sapra, Pawan Soni and Sneha Saikia—the eminent personalities in their domains that are founded on food
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