Today Katharine Shilcutt wrote about her first visit to Pondicheri, the new West Ave restaurant from Anita Jaisinghani, leading to an interesting conversation in the comments about Gulf Coast-Indian fusion, local ingredients and pricing. Wrote Doc Ricky:
Just mulling it over: shouldn't the use of local ingredients and a fusion with local techniques, make things, ah, cheaper? Isn't that one of the points of exhorting locavorism?
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Maybe not, Doc Ricky. Click the link to see Katharine's response. What do the rest of you think?
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