Spectator by Seema Goswami: Rage bait on a plate

Seema Goswami criticizes chefs for overusing smoking, foaming, and flowering techniques that don't improve food.

She argues that smoking premium ingredients like chutoro tuna masks their natural flavor.

Goswami condemns excessive saucing that hides ingredients' taste and texture.

She gives examples of avocado being misused in dishes like bhel puri, tandoori kebab, and dal.