Word: murtabak
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...never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...