Just in time for Lunar New Year, we caught up with Parind Vora, executive chef and owner of Austin-based French and New American restaurant, Braise. Chef Parind, who was born in India and whose menu features big flavors and bold presentations, is inspired by the local food of his extensive domestic and international travels, including the Carribbean, Belize, and Austria. Influenced by his mastery of Indian spices through growing up in an Indian household, Chef Parind offers Vietnamese spring rolls at Braise with a modern twist of veal sweetbreads, pistachios, scallop mousse, and roasted red pepper coulis. Read on for a Q&A with the chef and his classic spring rolls recipe with pairing suggestions.
Photo courtesy of Bread & Butter Public Relations
