In Mint Lounge, Melissa A Bell goes undercover to discover a world of secret chefs around the country who have set up home kitchens with speciality dishes on order for epicures on the move
When Heidi Shrager moved from New York to New Delhi last year, she was invariably homesick for the Big Apple. But in December, at a party in Sunder Nagar, she felt magically transported to the Upper West Side of Manhattan. “It was a Hanukkah party and they had the most amazing bagel, lox and cream cheese spread.”Shrager loves bagels—the ubiquitous breakfast food that can be found in every corner of New York. Initially, Shrager was very sceptical anyone could make the bagel taste like they do in New York and wasn’t sure the bagels at the party, made by Uni Vaid in her backyard bakery in Delhi, lived up to New York standards. But a month later, when she sampled Vaid’s bagels again, she realized how wrong she had been. “I felt like I could eat six in a row,” Shrager says. “They rank right up there with the best in New York.”
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