Getting dirty

Updated On: 18 June, 2019 05:57 AM IST | Mumbai | Suman Mahfuz Quazi

First in mid-day: As he returns after a five-month sabbatical with his first solo project in Lower Parel that serves casual, comfort food, chef Boo Kim recalls his journey in Mumbai

Listen to this article :

Korean chicken bao. Pics/Ashish Raje

Imagine a lamb shoulder that's been slow-cooked for 24 hours after sitting in an exotic spice rub for a long time, or a confit duck leg served on a bed of delicate cauliflower mash along with microgreens. It's hard to picture these images easily because, frankly, the dishes are too much. A juicy Lucy burger, on the other hand, might take less effort.

Mac and cheese roll