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Taste

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Deepa Shridhar's avatar
Deepa Shridhar
Nov 09, 2021
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I remember in 2013 working at a restaurant and I was creating a dish for the menu; a green curry rabbit liver mousse. I wanted to serve it with Vethel- a fermented rice and tapioca chip from South India. There were two notes: I needed to tone down the bold flavors in the mousse and we would serve it with bread. The consensus was the general public could…

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