Please take a look at our very own dosa lovingly held by the Worlds best chef. I last met this brilliant and down to earth charmer, Michelin starred Daniel Humm at the prestigious Worlds 50 best restaurant awards ceremony in Melbourne. His NYC restaurant Eleven Madison park (which I’ve dined in three times) was justifiably crowned “The world’s best restaurant 2017” As the jury chairperson of the Indian subcontinent (Worlds 50 best) I was thrilled he came to India and made seismic waves, cooking for The World series in Mumbai and Delhi and taking in the spices, cultures, sounds, sights, tastes of India. Since Im still in Spain on research, I could not meet him, but he sent me this email about his “tremendously inspirational” time here. Due to space constraint I can’t reproduce all he wrote. What about the dosa? “my experience with dosas in India was like nothing I’ve ever tasted” wrote the maestro “It was light, complex, almost crepe like, but with a sourness, and delicate nature to it. Of the two types I tried I tend to like the more chewy, less smooth option, but both were incredible”. The dosas themselves made him think…”to push our boundaries further, and look to other cultures for inspiration”. Forever learning and evolving. That’s what keeps him on the top. Looking forward to meeting you Daniel Humm in Bilbao, this June at The world’s 50 best awards 2018. India wishes you all the best!