The book is practically all about food. The Hajis ran a successful restaurant in India before it got burnt down during a mob attack, killing Hassan Haji's mother in the process. Grief-stricken, the entire family moved to London, where they continued to mourn their loss. When Hassan was discovered to have a "thing" going on with his cousin, the family yet again, was on the move. They drove through Europe till the car broke down in Lumiere, a small countryside, in France. There they settled down opposite a 2-Michelin star restaurant ran by a sharp and snobbish woman - Gertrude Mallory. Mallory displayed a sense of xenophobia towards the Hajis, especially when they decided to convert their mansion into an Indian restaurant. The garish decor and loud Hindi music did not sit well with the refined taste of the French lady. To check out her competition, Mallory decided to eat at the Hajis' restaurant and upon that first bite into Hassan's fish curry, okra, crispy liver dish, she knew instantly that Hassan was a bornt chef. Fearful that the restaurant would be a threat, Mallory began plotting to have the restaurant shut down. During one confrontation with Hassan's father (Abhas), a shove from Mallory caused Hassan to suffer burns at the stove. Mallory began to seek forgiveness from the family and begged Abhas to let Hassan be her apprentice. She succeeded after a hunger strike. For the next two decades, Hassan became a rising star in the culinary world and finally set up his own restaurant in Paris, where he went on to clinch the prestigious and rare 3-Michelin star status.
What enticed me most about this book is the way the author described the food and wine so, I don't know, knowledgeably. I loved the part where he named the features of all the different oysters, with the best being (lurida) from Puget sound in America, much to the annoyance of Mallory who believed the best oysters were from Britanny.
In Paris, Hassan befriended Paul Verdun, a top chef, who worked diligently to preserve the classic French cuisine, when molecular dining was all the rage. Verdun later committed suicide as he was in debt and his restaurant was flailing. Hassan fell into depression as he could see his future in Verdun's. Something then snapped in him and he decided to do away with all the fanciful and elaborate cooking style and to return to the true essence of the ingredients used in his dishes. This idea was what eventually won him his 3rd star.
It's not a very "mind-blowing" story but I liked that it's simple, detailed and well-researched. Would give it a 4/5 rating.
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