From Financialexpress · Mitali · · 1m 10s
Chef Ekaterina Alehina's 5-Course Menu
Chef Ekaterina Alehina blends Russian and Indian culinary traditions in a 5-course menu.
In brief
Chef Ekaterina Alehina blends Russian and Indian culinary traditions in a 5-course menu. Chef Ekaterina Alehina reinterprets Russian dishes like borscht and kasha using Indian ingredients for a fusion menu. Originally reported by Financialexpress.
Chef Ekaterina Alehina
Chef Ekaterina Alehina explores Russian cuisine through seasonality, sustainability and contemporary technique at Moscow’s Biologie.
Biologie Philosophy
Biologie uses local and seasonal produce to build dishes around ingredients rather than fixed recipes, connecting food to Russian identity.
Sustainability Focus
Sustainability at Biologie involves creating a community of people sharing values and education to connect guests with nature.
Fermentation Traditions
Fermentation and preservation techniques from Russian food culture share similarities with Indian traditions in spices and seasonal products.
Delhi Collaboration
Chef Alehina and Chef Shantanu Mehrotra present borscht, halibut and gingerbread to bridge Russian and Indian culinary roots.
Dish Interpretations
Borscht uses beetroot and modern techniques, halibut features pearl barley with seaweed, and gingerbread connects both cuisines.
Guest Experience
At Biologie, guests leave with a better understanding of Russian cuisine, a connection to nature, or a memorable meal.
What matters most
Chef Ekaterina Alehina reinterprets Russian dishes like borscht and kasha using Indian ingredients for a fusion menu.
