Source :NEWS18 NEWS
Last Updated:May 25, 2025, 18:23 IST
When two chefs from distinct cultures come together, a mezze journey unfolds, blending heritage and heart.
Enter the world of mezze, where every bite carries a history, and every plate is a conversation
In the evolving world of global cuisine, some chefs are storytellers—using food as their medium, memory as their muse, and heritage as their home. Enter the world of mezze, where every bite carries a history, and every plate is a conversation. Two chefs, from very different corners of the world, are shaping that conversation in equally evocative but contrasting ways.
For Chef Mohit Mishra of Marriott Hotel, Udaipur, mezze isn’t just a platter—it’s a dialogue between cultures. His Mewar Mezze Platter draws from the regal kitchens of Rajasthan and the warm, spice-laden soul of the Levant. “I have always tried to tell a story through my food,” he says, “and the Mewar Mezze Platter is one of those stories.” On this vibrant plate, Ker Sangri becomes falafel, bajra transforms into pillowy pita, and fiery Mathania chilli lends its spark to crisp lavash. Dips like Papad Pudina, Tadka Labneh, and Garlic Chutney Hummus aren’t just about flavour—they’re about shared identities.
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“These combinations go beyond fusion,” Chef Mohit emphasizes. “They open a conversation between ingredients, between traditions, and between emotions. For me, this platter is about connection. It speaks of where we come from and where we are going.” In his hands, mezze becomes more than a meal—it becomes a map of belonging.
On the other hand, Chef Ali Khayrallah, Executive Head Chef at Zima, takes a different path—one rooted not in reinterpretation, but in reverence. “At Zima, we don’t believe in reinventing tradition, we believe in reviving it,” he shares. To him, mezze is sacred—a living archive of Middle Eastern kitchens where mothers, grandmothers, and their ancestors passed down recipes over generations.
“What makes it ‘modern mezze’ for us isn’t the flavour, it’s the format, the setting,” says Chef Ali. “The way we invite a new generation to fall in love with tradition.” At Zima, the plates are refined, the ambiance sophisticated, but the flavours remain unapologetically true. “Reinvention isn’t always about change—sometimes, it’s about returning to what’s real, with clarity and pride.”
Together, these two culinary voices paint a fascinating picture of what mezze means today. One builds bridges between lands, the other reinforces the foundations of a storied heritage. But both agree on one thing—mezze isn’t just food. It’s memory. It’s identity. And above all, it’s a celebration of connection.
- First Published:
May 25, 2025, 18:23 IST
SOURCE : NEWS 18
