The Leela Palace in Chanakyapuri,ordinarily a scene of sumptuous decadence,looked even more spectacular on Tuesday night with the installation of a first-of-its-kind food and design exhibition. Part of the CSSG (Creative Services Support Group) 2013 Summit,the exhibition comprised various elements. Indian culinary heavyweights had created art installations out of food while Delhi College of Art students had reinterpreted dishes of the nine visiting foreign chefs on their canvases. The highlight however was the floating buffet,comprising canapés suspended in mid-air attached to helium balloons for guests to briefly set free before eating them.
Bheja Fry by Sabyasachi Gorai
Chef Sabyasachi Gorai was inspired by a Kali temple near his childhood home,the brain drain that plagued India in the Nineties as well as the Muslim Iranian delicacy to reinterpret the term Bheja Fry into an arresting visual.
Pollo-ck Masala by Mickey Bhoite
Le Cirques chef Bhoite has long been a fan of artist Jackson Pollock and his style of drip painting. Using Pollocks style,Bhoite presented the fowl life of a common kitchen chicken from egg to oven on a splattered platter.
Delhi College of Art students reimagined their own versions of dishes by nine visiting Michelin chefs including Frances Atkins,Marcello Tully and Roger Pizey through paintings.
Designed by French designers Emanuelle and Stephanie of Le Cellule,the buffet was installed in the passageway between the two ballrooms. The duo took inspiration from the ocean,where fish reach out and grab food floating around them. Guests were encouraged to pass through a sea of blue balloons,each one attached to a tiny plastic parcel which contained choice morsels created by the Leela hotel. Combined with copious amounts of wine,the installation was a big splash to say the least.