Dosa, coconut chutney and a wondrously good ghee-infused masala-coated chicken offering make for a memorable trinity.
Growing up in Udupi in south India, celebrated chef Hari Nayak says a love of food ran through his veins from his childhood – a familial trait he probably shares with his grandfather, who once ran a restaurant in Udupi.
“My grandfather was a restaurateur. My father did not continue that business, but growing up I would hear a lot of stories about how my father grew up in this restaurant world and the amazing Udupi food they served,” says Hari, a humble, eloquent man.
