A host of gastronomically and creatively stimulating events are lined up in the run up to Asia’s 50 Best Restaurants Awards to be held in Singapore in February 2014. The round table hosted by Indian Accent in the open-air lawns of The Manor in Delhi on November 24 offered a peek into the food fiesta that lies ahead.
Award-winning chefs, distinguished restaurateurs, hoteliers and passionate gourmands got together to brainstorm and savour a special 10-course menu created by three of Asia’s best chefs—Indian Accent’s Manish Mehrotra, Gaggan Anand (from Bangkok) and Dharshan Munidasa (from Colombo).
Rashmi Uday Singh, academy chair, India, Central Asia & Subcontinent for World’s and Asia’s 50 Best Restaurants, moderated a lively discussion on current culinary trends and a vast range of topics, including innovation and tradition in food preparation, need to document and archive Indian recipes and the growing presence of Indian food on the list, which provided ample food for thought.
The highlights of the day included Mehrotra’s Churan ka Karela balanced with puffed quinoa and bitter crisp; Anand’s Chowpatti year 2050—a modern papri chaat made of yoghurt spheres with date chutney gell, savoury crisps and chutney air; and a taste of the sea with Munidasa’s signature dish No Name Sashimi that was composed of sea bream, sesame and soy sauce.
Singh well summed up the mood, “And to think this is just a preview of our final event in Singapore, where this experience will only be magnified, many times over.”