Journey through 12 cities, as a dozen chefs give you a taste of India
There’s appetising news for food lovers in town. Bengaluru Marriott Hotel is hosting Indian Culinary Route — a week-long food festival that will take you through 12 different cities of India, as 12 chefs present food from those regions. Each chef will set up a counter at M Café, and create three signature dishes of the region, each day.
The dinner buffet will bring Delhi’s chole bhaturey, Chandigarh’s tandoori murgh, Mussorie’s ghat ka paratha and jholi, Lucknow’s koh-e-Awadh, Ahmedabad’s adadiya pak, Pune’s kombdi vade, Jaipur’s ker sangri and laal maas among many other offerings from the North. Down South, Hyderabad’s kachche gosht ki biryani, Kochi’s attu konchu piralan, Bengaluru’s kempu mamsu, Chennai’s kari piratel and Goan mushroom and cashewnut xacuti are only few of the dishes that will be featured at the festival.
India is called a land of diversity for no casual reason and her food demography demonstrates it well, believes the JW Marriott chef Deepak Rana, who’s from Mussoorie. Talking about what he will present, he says, “I am going to represent the Garhwali cuisine of Uttarakhand. The food there is quite simple, and we use basic ingredients such as tomatoes and onions in our gravies, and we don’t use cashews or cream to thicken them.” Rana will also make the signature dish of JW Marriott Mussoorie – gath ka parantha – in addition to arbi ke pattey ke pakode (or patyod) and jangali khukadi ki meet.
Quite similar to Garhwali food, Maharastrian cuisine can also get spicy. However, the local delicacies of Pune are a fine balance of spicy and sweet, says sous chef Prashant Suryavanshi of Courtyard by Marriott, Pune. Suryavanshi lets us in on his menu. “For starters, I will make khekada bhaji. It is a crispier version of onion pakodas. In the main course, I will prepare kombdiche wade, a chicken curry served along with puris, made from rice, wheat and jowar,” he shares.
For vegetarians, Suryavanshi will cook pathvadaichi bhajji, which can be had both as a starter and as a main. For desserts there’s puran poli and shrikhand.
The prime reason behind flying down these chefs to the city is to be able to offer authentic taste. Chef Selester Fernandes tells us about his plans. “I will showcase famous Goan dishes such as the pork vindaloo, Goan prawn curry, xacuti, and chorizo pao in the most authentic way possible. However, there will be some lesser known dishes on the menu too, including vegetarian dishes such as rawa fry mushroom, paneer cafreal, rissois and for the mains, Goan Mushroom chilli fry, dal varan and Goan vegetarian curry.”
Rs.1,600++. September 7-13. At Whitefield.
— Barkha Kumari