AMROD KI SABZI
"Right from August last year onwards we had started
planning on this Mughalai Food Festival" says Sandip Bhattacharjee, Master Chef, Indian cuisine, who had
orchestrated the same recently. (“Khalsa dastarukhwan", at Trident Hyderabad from 15 to 28 Jan
2015).
I had been to this food festival to sample the food. Some
of the distinctive features of this food festival are: the Mughalai cuisine was
not heavy; mughalai food offered to the guests encompasses cuisines from four
regions-Awadh, Rampur, Lucknow, Hyderabad. Thirdly, chef interaction with the
foodies has been very evident.
The 66 seater Kanak Restaurant, the Indian speciality
restaurant at Trident Hyderabad attracted the local foodies, importantly the
family crowd as well as the Corporates.
"This food festival gave us lot of confidence. It
has exceeded our own expectations. The feedback from the corporate clientele
has been very encouraging" says Acting
Executive Chef Manik Magotra.
Partnering Chef Alok and Chef Siraj Khan, Chef Sandip
Bhattacharjee(34) Dazzled the guests by giving a memorable experience on the
art of Indian gastronomy. Kanak is known for the presentation of the best of
authentic cuisine.
"Amrod ki Sabji" has been the biggest hit.
Recalls Chef Sandip:" I have been to a small restaurant in Bhopal in 2008.
It is here I tasted the amrod ki Sabzi.
I simply loved it. And in this food festival, we
discussed in detail how to present the same; finally we were able to upsell
this dish".
"We were a little adventurous to introduce Amrod ki
Sabzi" says Chef Manik with a chuckle, "now, the guests are asking
for the same".
Text and Pics. R Kesava Mallia in Hyderabad.
No comments:
Post a Comment