India, June 30 -- What does the way most Indians eat our food have in common with the West's great Michelin starred restaurants?

And we started doing it thousands of years before the West had any restaurants at all, let alone a Michelin guide. Also read | The Taste by Vir Sanghvi: Why Indian chefs hide their recipes

If you have been to a fancy western restaurant or even to one serving that kind of food in India, you will have noticed that the food comes out from the kitchen already plated. The main component of the dish (usually a protein) will be surrounded with a few smears of sauces and one or two side elements (say, a stalk of asparagus or a mushroom).

The chef will tell you that he has worked hard on creating the perfect combinati...