When Watermelon gets a face
As chefs get creative, what you get on your platter are dishes that besides being sumptuous are virtually the pieces of ‘art’, finds out N Anuranjani
The visuals of an artistically carved out pumpkin with a burning earthen lamp inside and that of a watermelon with eyes made of black berries and nose made of tomato cherry, are enough to tantalise the taste buds of those passing buy. The aroma of cocoa powder, neatly placed creams, eggs, jars of olive oil and balsamic vinegar, set the mood for the delicious evening. The essence of basil invigorates the air.
I am at Dilli Haat, where the Indian Federation of Culinary Associations is celebrating the International Chef’s Day and Gourmet Specialty Week. Various chefs from all across the capital, equipped with their gourmet expertise, are present to teach people Italian and Mediterranean kitchen skills.
On the very first day of the appetising week, Chef Suman Sharma of Tonino Restaurant opens the session with an Italian salad appetisers called Insalata rucola con pomodoro, avocet arancia e pinoli. Consisting of cherry tomatoes, avocado, orange, pine nuts, light green avocados and a garnish of pine nuts, the salad is eye-pleasing and lush with green rocket leaves. Sharma adds olive oil to it, explaining, that it contains medicinal value.
Too tempted to resist, I quickly pick up my tasting bowl and dig a spoonful. Though the rocket leaves are bitter, honey and orange juice have done their bit just perfectly, creating the right balance and colour. Bread crumbs make the salad taste crunchier as well.
Sharma now dishes out another Italian delicacy, Farotto con verdure out of faro grains. It has zucchini, mushroom, beans, cheese parmesan, cheese pecorino, butter and dry white wine and tastes heavenly.
The real show stealer Tirami-su — a popular Italian dessert — comes at the end of Sharma’s session. Served with espresso dipped cookies, this pudding is just apt for eating after a sumptuous meal. Made of egg whites, cheese, creams and soft dough, it tastes exactly like vanilla ice cream but is not too cold. When finished with the session, Sharma says, “The most challenging part of cooking is to make the food look good before one can eat it. The look and taste should compliment each other.”
All game for the next culinary exercise, I now turn to Chef Ashu Chugh from Saffron Hospitality who is ready with his skills of Mediterranean cuisine and has also brought specimens to the venue.
The first on the platter is Zucchini wrap “This wrap is rich in proteins and sugar as the dates are stuffed with feta cheese and clopped almonds,” he informs a very interested gathering of people. The wrap is flavoursome and the olive oil gives it a tangy taste.
While I indulge myself in this lip-smacking snack, the chef places another dish Chicken Tagine with dates and almonds, that has already prepared by his helpers. It has been prepared with dates, saffron, honey and stuffed olive.
The first thought that crosses my mind, after the first mouthful is that it takes only a good cook to prepare a dish so scrumptious.
Aubergine with almond and honey is the next dish he prepares and says, “I am very thankful to Indian Culinary forum and all associated to have come up with such an interesting concept to showcase the talents of the chefs and bring forth our effort as an art.” He adds, “I am happy that so many people have come to learn new recipes.” He smiles.
And indeed, the people gathered for culinary know-hows are the happiest, for now, they will be able to cook Italian and Mediterranean dishes at their homes.
The session finally ends and I realise that sharing the hotel kitchen secrets was unique and Dilli Haat is certainly the appropriate place to showcase presentations.
The Gourmet Specialty Week ends on October 27.
