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Cooking up love from across India and beyond

DANUSKA DA GAMA | NT BUZZ

Radisson Blu, Cavelossim embarked on a one-of-a-kind culinary journey like never before. The Sunday Brunch witnessed five versatile and experienced home chefs cook up recipes and dishes that they know best and showcase the culinary traditions they have inherited.

Speaking about the Sunday Brunch concept, executive chef, Mahesh Ishwar said, “Four years and 70 concepts later we conceptualised a creative bridge between commercial cookery and home cookery that has been just an idea that has been lingering for a period of time. Finally we have managed to implement this venture with the help of five home chefs who have taken time out from their schedules to accomplish this successful event.”

Packed with flavour, unique textures, and a whole lot of love, the guests devoured five different cuisines that included, our very own Goan and Portuguese cuisine by Maya Silva. Here dishes such as empadinhas de galinha, rissois de queijo, bifa de roulade were devoured by Goans and other guests too. The less explored Filipino cuisine by Marivick Soares gave people an opportunity to try out some interesting preparations like lumpiang sariwa, panchit and chicken adobo among others.

It was also fascinating to try out some known and unknown dishes prepared by Pooja Ghode intrinsic to the Goud Saraswat Brahmin cuisine. The rich flavours of the Malabar cuisine such as the duck mapas, pineapple pachadi and much more by Sujata Silas transported guests to God’s Own Country. There was also the soulful Bengali cuisine that included mochar chop, kosha mangsho, chingri bata, etc prepared by Ajanta Burman.

It was an afternoon of food and fun, as people ate their hearts away and enjoyed a unique experience. The five home chefs – who made sure everyone tasted their offerings and were also present to share details about the preparation and how cooking is natural to them – were recognised, appreciated and rewarded by eminent personalities from Goa.

Chef Ishwar and his energetic team of young chefs have been exploring and creating food that is exciting. His team assisted the home chefs which made the brunch even more special than expected. Speaking about the event, he said: “My team related to comfort food they cherish and had the opportunity to work with home chefs through this monumental task. It was a moment in time we would never oversee.”

It was indeed a power-packed brunch that was diverse and unique in every sense as Radisson Blu showcased humble home food in a spotlight like never before and brought out the passion for food home chefs like these have instilled in them.

“We have begun bridging the voids between commercial cookery and home cookery at the level of excellence we strive to achieve. We wish for this stepping stone we have crossed to continue into the future,” he added, giving us an insight of the new and innovative concepts to be incorporated for the Sunday Bruch.

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