This is a general question to the readers to think and discuss why there aren't many Indian chefs pursuing the field of food writing whereas international chefs are releasing best sellers almost every year.
Also if any change can be brought about by understanding the factors which are acting as barriers and obstacles for Indian chefs to pursue food writing alongside their primary careers. when we think of Indian chefs who have released books, there may be many, but only few come to mind, such as, Sanjeev Kapoor, Vikas Khanna, Madhur Jaffery etc. Again what I wish to know is that why is the awareness level low in India as far as our own chefs are concerned?
with such advancements happening in this field, why is it that many chefs find food writing a challenge?