A rare culinary journey experienced

Following the successful launches of their highly popular \'The Kingfisher Explocity Great Food Guide\' - 2012 edition, across the country, Explocity and Kingfisher, partnering with Reliance Tim

Published: 24th April 2012 09:55 AM  |   Last Updated: 16th May 2012 10:30 PM   |  A+A-

24rare01

(Express News Photo)

Following the successful launches of their highly popular 'The Kingfisher Explocity Great Food Guide' - 2012 edition, across the country, Explocity and Kingfisher, partnering with Reliance TimeOut Bookstore, have brought many cooking events to the city.

This live cooking event called "Culinary Journeys 2012", took place for the second time in the city.

This will be followed by one more such event on the 27th of April again in Mantri Sqaure and on the 6th, 13th and 20th of May this year, in Cunningham Road.

On the 20th, Chef Brijesh Kumar Sharma, head of Baluchi in Lalit Ashok, demonstrated his culinary skills, along with Chefs Subhadeep and Murtaza.

With three years of experience and with his forte being Indian cuisine, Garde Manger and also North West Frontier cuisine, Chef Brijesh gave a demo for three very simple and healthy recipes.

"Cooking is no more complicated.

You don't need oil, you don't need a microwave" said this young and vibrant Chef.

Even though much of the crowd in Mantri Mall that day wern't aware of such an event, minutes before it started, people of all ages started coming in.

The audience even had a chance to savour the three delicacies at the event, them being 'Cheese and spinach cigar', 'soya and bulgar wheat cold kathi' and 'watermelon surprise'.

He gave these healthy recipes out to the audience which excited the few foodies present there.

Apart from this, a lucky draw for a dinner for two at the signature Lalit restaurant took place.

Chef Brijesh gave out a healthy message by chosing fat free ingredients that could be readily available or made at home.

When asked, he said, "Bangalore is very health conscious.

People are crazy about juices here.

So, if I have to prepare a dish right away, I would create a juice out of fat free curd and celery that involved wealth out of waste." With his precision and innovation, he provided a delightful experience for everyone present there.

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