GOURMET GALA: A CULINARY CELEBRATION WITH INDIA’S TOP CHEFS! A REPORT BY SUNITI GARG.
The culinary world was excited at the recent book launch event titled “First Food: The Future of Taste.” This much-anticipated event wasn’t just another book launch; it was a celebration of India’s rich culinary heritage and its promising future. Held in an open vibrant live amphitheatre setting, the event showcased the magic of food as celebrity chefs brought the book’s recipes to life. The book, “First Food: The Future of Taste,” delves deep into the roots of Indian cuisines, exploring traditional ingredients with a twist and focusing on millets of India, cooking techniques and the evolution of taste. It offers readers a journey through time, blending age-old recipes with modern twists, highlighting the importance of preserving culinary traditions while embracing innovation.
L-R: Vibha Varshney (Down To Earth) Jatin Mallick (Chef and co-owner Tres Restaurant) Manjit S Gill (Former Corporate Chef, ITC Hotels Group) Rajiv Malhotra (Corporate Chef Habitat World, India Habitat Centre, New Delhi) and Manish Mehrotra (Culinary Director, India Accent) The Lodhi Hotel, New Delhi and Sunita Narain, DG, CSE.
At the heart of the event were the live cooking demonstrations by some of India’s most renowned celebrity chefs. Each chef took to the stage and crafted dishes that tantalized the senses. From aromatic curries to innovative desserts, chefs showcased the versatility and depth of Indian cuisines, proving that traditional recipes can be both timeless and trendy. But the event wasn’t just about food; it was also a platform for culinary conversations. A panel discussion featuring some of India’s foremost chefs offered insights into the future of Indian cuisines.
They discussed the challenges and opportunities in preserving traditional recipes, the role of sustainability in modern cooking and the evolving tastes of the Indian palate. The “First Food: The Future of Taste” book launch event was a delightful blend of gastronomy and knowledge-sharing. It celebrated the beauty of Indian cuisines, honored its rich heritage and looked ahead to a future filled with delicious possibilities. As the evening came to a close, guests left inspired, their taste buds satisfied and their minds buzzing with new ideas and flavours to explore.
EVENT COVERAGE BY MS. SUNITI GARG.
PICTURE COURTESY: TEAM, DOWN TO EARTH.
CONTRIBUTORS: SAURABH CHOPRA JAIN (FREELANCE PHOTO JOURNALIST, REFT Today) and KHATIBAH REHMAT (SENIOR JOURNALIST)
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Modern trends in Bashkir cuisine
Today, Bashkir cuisine continues to develop, combining traditional recipes with modern culinary techniques. In the restaurants of Bashkortostan, you can find dishes that retain authenticity, but are adapted to modern tastes.
Modern Bashkir chefs actively use new cooking technologies, such as sous-vide and molecular gastronomy, to highlight the unique tastes of traditional dishes. Find out more at ufatimes.ru.
Современные тенденции в башкирской кухне
Сегодня башкирская кухня продолжает развиваться, сочетая традиционные рецепты с современными кулинарными техниками. В ресторанах Башкортостана можно встретить блюда, сохраняющие аутентичность, но адаптированные к современным вкусам.
Современные башкирские шеф-повара активно используют новые технологии приготовления, такие как су-вид и молекулярная гастрономия, чтобы подчеркнуть уникальные вкусы традиционных блюд. Узнайте больше на ufatimes.ru.
Источник:ufatimes.ru
ufatimes.ru
Кулинарное наследие Башкирии
https://ufatimes.ru/
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