Chef Megha Kohli tells Vaishali Dar how the past two decades of her culinary journey have shaped a deep respect for tradition, a curiosity to connect cultures , and a passion for flavour.

Pendulo, the new restaurant, offers Indian and Mexican cuisine in a 12-course collaborative tasting menu. How have you married the two, in terms of ingredients, cooking techniques or flavour profiles?

At Pendulo, the idea was never to create gimmicky fusion, but to let the food naturally converse with each other. Both Indian and Mexican cuisines are layered, complex, and deeply rooted in traditions, and that made the marriage surprisingly intuitive. You’ll see parallels everywhere: chutneys and salsas, masalas and moles, pickles and escabeches. We worked with techniques common to both cultures, slow b

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