FROM THE ITC GARDENIA,BENGALURU

LEARNINGS FROM THE PARSI FOOD FESTIVAL

                                    

"Parsi Diaspora was not the target clientele; it has been an occasion to contribute back to the Bengaluru foodies, by showcasing, at the same time, creating awareness on the Parsi food" says Zubin Songadwala, General Manager

ITC Gardenia, Bengaluru while disclosing the genesis of the Parsi food festival orchestrated in Cubbon Pavilion Restaurant (12 to 21 Sep 2014).

"ITC cherrypicks the specific, heritage cuisine which would have lost otherwise forever; we promote select cuisine. By pitching this food festival I am introducing the Parsi heritage to the food lovers in the city".

"While I was in ITC Sonar Bangla Kolkata, we had the Parsi Food Festival thrice. Before that ITC Maurya had a ten day food festival. Chef Parvez Patel has been the main inspiration behind  all these food festivals" says Zubin, himself, a Parsi.

"In Kolkata, it has been a great hit; because there are many things which are common in Bengalis and Parsis. Fish is considered to be very auspicious both by the Parsis and the Bengalis. Also non veg items are very predominant on the wedding day, for both".

"I know Chef Parvez for the last eleven years. In his restaurant in Mumbai, he sells food at a very lesser price; honest pricing, I will say. The second thing I like in him is his humility" informs Zubin.

"In our hotel, it is for the first time, we have promoted a Parsi food festival. The guests have really appreciated the table floral arrangement, the floral decor at the entrance as well as the quality of the food" says Cyril, The Manager, Cubbon Pavilion Restaurant.

"The food lovers really enjoyed the Parsi food", says Adwiti Bisaria, Manager of this restaurant, "the food festival has been a great success".

Explains Sous Chef A K Madhav Nambiar, ITC Gardenia: “The Parsi cuisine has a balance of Indian spices; they do not go overboard with Masalas. Desserts are very tasty, though they have very limited choices. They are very heavy egg eaters, they also eat chicken, mutton and fish aplenty. No flavour is extreme. Limited number of dishes; but very delicious food indeed”.

Amit Debnath (Captain at this Restaurant) adds: Chef Parvez Patel explained very clearly on the Parsi food to the team. I came to know that potatoes are very predominant in Parsi food. Also gained knowledge on Dhansak Dal as well the Brown Rice used in Parsi cuisine".

The learnings have been many from the Parsi food festival. ITC Gardenia team as well the foodies who tasted the food are grateful to Chef Parvez Patel, with gratitude.

TEXT AND PICS: R KESAVA MALLIA in Bengaluru