The Camby’s Dushyant Singh on Why He’s Over “Boring Food”

Anuja Madar

For most, a “limited” pantry means a few spices, ketchup and perhaps a fancy mustard. For chef Dushyant Singh, it means condiments—and a lot of them. “I don’t cook at home,” he says, “but I have to have a chili sauce, a soy, a ponzu; a lot of Asian flavors.” This combination of international and …

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