Melbourne chef Mischa Tropp spent the first year of the pandemic in India, where he was developing a range of curry pastes. After an up and down year, he made it back to Australia in February and he's now launched Elsie's Butter Chicken, focusing on one key dish done very, very well. We talk about the immense variety of Indian food and the passion and culture that drives it and I can't help but share my joyful obsession with uttapam, a south Indian fermented pancake that should be the Australian cafe's next sourdough.
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