The Times of India: September 2015

by Saria Dy

"I have been researching salts for three years, trying to pair different salts with different cuisines," says Rathod, sous chef at Radisson Blu Hotel GRT and probably the only self-styled selmelier in India. His inspiration is American food writer and entrepreneur Mark Bitterman, who coined the word 'selmelier'. According to him, the selmelier is to salt what the sommelier is to wine, "providing information and expertise that helps diners, chefs, and retailers get the best results from their food, restaurants, and stores".

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