Rare sieved tuna with foie gras on wasabi pea mash with caviar jelly and tempura oysters is Chef Justin Dingle's speciality. Bandra's Olive Bar &amp; Kitchen's new chef has revamped the menu and plans to put his stamp on every dish that is served out of his kitchen. CS gives you a quick bite from the culinary expert himself: Mix-n-match I mix largely a collective of cuisines from the Modern and the New World. The Modern World cuisines include Mediterranean, French and Middle Eastern food, whereas the New World cuisine comprises Australian and Asian cooking and flavours. I enjoy mixing flavours. Rasta eating I just love it. It is one of the most appealing cultures found in Indonesia, China, Hong Kong, Thailand, Malaysia and so on. When I was working in Hong Kong, I would hit the streets after work. <img alt="" src="/imagedata/2009/nov/justin.jpg" border="3" /> It is amazing to see how a lane that's a freeway in the day takes the appearance of mini makeshift restaurants at night. Also, since there are no refrigerators or other storage options, the food has to be fresh and fab. Mumbai ka khana I like Mumbai's food culture too. Since I've spent long years in Hong Kong that has a seafood culture, Mumbai is not so different. The major difference comes in the form of ingredients used in the cooking. There's more diversity here with farm products and a host of spices that are native to India to choose from. u00a0 In Rajasthan and Delhi, the food prepared can be used for long periods, but in Mumbai the food is cooked for the moment. I only think that the city needs more chefs who think out-of-the-box. Food for thought I like eating at Trishna, Cafu00e9 Leopold and at times, in Oberoi. I love Trishna's food as it is well-balanced. u00a0 I dislike fusion cuisines where a salmon dish gets overpowered with the spices; it destroys the whole art of cooking. u00a0 I firmly believe that there has to be a balance in your food, the taste of the main ingredient has to come through.

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Rare sieved tuna with foie gras on wasabi pea mash with caviar jelly and tempura oysters is Chef Justin Dingle's speciality.

Dingle all the way

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Dingle all the way

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