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Eschewing meat

Can meatless menus transcend mock meat and salads to enter the culinary mainstream and be accepted as easily as your mod-European bistro or American steakhouse? BT Weekend looks at players trying to change mindsets to elevate vegetarian cuisine to gastronomic levels
Saturday, May 31, 2014 - 06:00

GASTRONOMIC VEGETARIANArtichoke's Chef Shen, who goes vegetarian once a week, is a deft hand at plating up gastronomic meatless dishes such as his deep-fried organic baby corn with herbs and aromatics in a pool of savoury avocado and Turkish-style eggplant with onion jam, pine nuts and smoked tomato sauce (above). - PHOTOS: ARTICHOKE

THE demand for healthier eating and greener food has grown by leaps and bounds in the last few years, with more requests for it by the day, say restaurateurs who are proponents of the trend. "It's been a sea change since I started with the idea of 'conscious dining' six years ago. Today I'm

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