cuisine

“New American” signifies the cuisine is influenced by all the cultures that are present in New York City right now.

Its prevalence in Southeast Asian cuisine inspired Hill-Maini, who once worked as a chef, to investigate the spore-bearing organisms behind the dish and figure out how the fungus that creates it could be embraced worldwide.

For the last seven years, Kammerer has been working with koji mold, or Aspergillus oryzae, which is widely used in Japanese cuisine to ferment soybeans and make things like soy sauce and miso.

Within the States, in particular, the cuisine has garnered an erroneous reputation for solely consisting of just curries or meals saturated with oil.

Sarkar — who grew up in India and later, found himself in an array of prestigious kitchens across London and Dubai — has been at the forefront of pioneering modern Indian cuisine for the past 20-plus years.