Kosher Cuisine

Contemporary Kosher Cuisine

Many good routines in recent years, brought in new and refreshing elements into the local cuisine in general and the Kosher cuisine in particular:

The emphasis on excellent quality of raw materials and their original tastes, the seasonal region adapted cooking, the ethnic cooking that came in as a storm to restaurant kitchens, and habitual change of diners nutrition, enabled the development of recipes that do not require accommodations of any kind to laws of Kosher food.

There seems to be some considerate reduction and even avoidance from use of Kosher substitutes such as vegetated cream and margarine.
There is an increase of use of Ethnic style cuisine, which its raw elements and way of cooking, suits the Kosher cuisine immensely.

Ingredients such as Coconut Milk, Soy, Tofu, Sweet Chilly and more, alongside dishes such as Sushi, Noodles, Curry dishes and their likes, originated from Asian cuisine, and were successfully dissolved into Kosher menus.
Olive oil tool the place of butter, and deserts based on fresh fruit and local ingredients, received their place of honor.

All these take place in my culinary creation.
I'm thrilled to be part of the ever more evolving modern Israeli cuisine, uniquely combining the old and new, the locally and globally.