India, Sept. 11 -- When a pastry chef trained in Parisian kitchens enters an Indian specialty coffee roastery and bakery, the result is an exciting blend of culinary techniques that brings out the best of both cuisines. At its best, food transcends all boundaries-forging connections that are as emotional as sensory. Recently, a growing trend of collaborations between international tastemakers and India's top chefs is creating just that. From rotating residencies at Alta Vida in Ritz Carlton (Pune)-which has hosted Balinese chef Ray Adriansyah of Nusantara, to an upcoming dining experience featuring chef Vicky Cheng of Wing, Hong Kong and chef Varun Totlani of Masque-these partnerships go beyond novelty, signalling a shift in how Indian di...