Across kitchens from Tokyo to London, umami is having its moment. Menus now feature ingredients like miso, kombu, mushrooms, soy and aged cheese, with chefs using fermentation and modern seasoning to push the boundaries of taste. Bars are crafting umami cocktails using ingredients like seaweed, anchovy bitters and shiitake tinctures to create complex, layered experiences.But in India,... https://discovermsg.com/indias-umami-moment-why-its-time-for-chefs-to-lead-a-flavor-revolution.php