To celebrate the diversity of British food and enlighten Hyderabadis (and Indians) about the same, the British High Commission, in association with Taj Hotels is hosting the ‘Great British Food Festival in India’. For this purpose, British chef Rob Rees is travelling across the country, and made his stop in the city on Monday. A paid dinner was hosted at Taj Krishna, wherein exquisite delights from the land of Britishers were served.
British, a diverse cuisine
British cuisine can be defined as simple, effective and not too fancy. This campaign is not only to introduce people to the diversity of British cuisine, but also promote our products --- like smoked salmon, juices, cheese, among others. We want people to know that there is more to it than just sausages. From the crabs of Cromer, the Cotswold spring beers of the countryside to the artisan cheeses from the pastures we have an eclectic larder that can inspire the world.
Favourite British food
My favourite British food would be the English Custard. It is a signature dish and I enjoy the act of picking up the berries from a garden --- eat some and add some to the custard, and enjoy it over a glass of wine.
British food festival
For the dinner that was served on Monday evening, I used relevant to India --- like cinnamon, cloves and saffron. The menu comprised of Savor Tartar of Smoked Salmon with Coriander Biscuit dressed leaves with Sherry and Watercress dressing, Twice Baked Cheddar Cheese Souffle with a rich cream sauce, succulent Duck Leg Confit with herb mash and red onion jam and red wine and honey glaze, Sumer Pudding with Lemon Posset and Hot Stilton Fritter.
Love for Indian cuisine
Indian cuisine can never be too spicy for me, except a few times (laughs). I love the diversity of the cuisine and also appreciate the culture and heritage of this country. However, I particularly love the use of hands while eating food. Back home, we don’t do that, but I find it fascinating how Indians use their hands to eat food with great ease.