India, Feb. 6 -- In Italy, tenderloin tartare is a fixture on restaurant menus. But as more diners lean towards vegetable-forward, local, and organic eating, chefs are reimagining classics through a fresher lens.

For Chef Simone Cipriani, this shift sparked the idea of a tartare that appeals to everyone - one that delivers a "meaty" texture and a generous bite, without relying on meat.

HT met Chef Cipriani at Shangri-La Eros, New Delhi, where he is currently bringing the bold, comforting flavours of Italy to the table. Born in Livorno in central Italy, Cipriani grew up in a family of restaurateurs. Between 2004 and 2010, he trained at celebrated Michelin-starred kitchens, including the two-star Arnolfo in Colle di Val d'Elsa and Castel ...