The following recipes are from some of the most talented and creative chefs I have met recently—the celebrated chefs at the Double Crown Restaurant in New York, executive chef Brad Farmerie and pastry chef Ryan Butler—and the bartender, Brian, whose inspiration comes from the colonial days of the old British Empire.
I call them the knights of the Double Crown with tremendous respect. Their focus is British Indo-Asian cuisine with exotic ingredients that were brought back to England from the empire.
