RADHIKA DHARIWAL Owner of Delhi-based cocktail bar, PCO, and private member’s club and restaurant, A Ta Maison (ATM).
She is also a children’s book author.

For the past few years, Ramen has come of age across the world. From Hong Kong to New York, tucked away hole-in-the wall restaurants have been creating fresh and innovative twists on the signature dish - a bowl of piping hot noodle soup. For instance, Australian Chef Sam Miller of Silvereye is taking the traditional deep, dark broth with slick black garlic oil, scallions and bean sprouts for crunch, and replacing the tender caramelized pork belly with ox tongue and smoked eel to heighten the intensity of the dish and to add a fresh dimension to the savory broth. Chef Luke Reyes from LA has recently started serving a very popular vegan ramen with roasted squash, braised black kale and charred garlic sauce with gluten-free noodles. And, at his recently opened Momosan Ramen on Lexington Avenue in New York City, Iron Chef Morimoto has created a version of Ramen noodles, using Sun noodles, that do not become “Nobiru”, or soft and soggy, as they marinate in the broth. So, despite David Chang’s (of Momofuku Noodle bar fame) declaration that “Ramen is Dead”, it seems that the ramen is much more than a passing trend. Instead, it sure seems as though this dish, with its slurpy goodness, the warm, brothy bounce of the noodles, and of course the toppings and trimmings to boot, is very much here to stay.

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