Roll The Sushi,Stir The Sheera

The next day,the venue changed and Chef Anthony En Yuan Huang revealed the secrets of the Pune Ista Baan Tao kitchen as the expats carefully observed him. He prepared Som Tum,a Thai raw papaya salad,chicken green curry and stir-fry chicken with wolf berries. “The ladies were given chef aprons and caps as they were taken into the Baan Tao kitchen for the demonstration. They even tried their hand at cooking the Thai delicacies,” informs Chef Anthony,executive chef,Ista Pune.

An elaborate spread of Maharashtran cuisine became the centre of attention on October 12 at Vivanta By Taj Blue Diamond. Chef Elangovan Shanmugam prepared the lavish feast which included Bharleli Vangi,Chicken Kolhapuri,Nagpuri Batata Bhaat and Banana Sheera. An audience of over 50 expat women,curious about Maharashtra and its cuisine,gathered around the demonstration table as the chef explained interesting techniques and ingredients of cooking Maharashtrian cuisine. “I gave them tips on preparing Indian food with a special focus on Maharashtrian delicacies. A quiz was held at the end of the demonstration to see how much they had learned,” says Chef Elangovan.

On October 13,a surprise cooking demonstration of Goan cuisine was followed by a Goan curry and rice competition for the expats at the Red Carpet Hotel & Culinary Academy,Hadapsar. Chef Ravish Arora demonstrated Goan gourmet food like prawns recheado,chicken cafreal,fish caldino,mushroom xacuti & bibinca.

On Friday,the activity moved to Hyatt Regency. Luca Casini,Chef de Cuisine,La Terrazza,taught the expatriates how to make some delicious Tuscany treats like chicken breast stuffed with sun dried tomato & spinach served with crushed potato and lemon butter sauce,potato gnocchi with fresh tomato and mozzarella cheese and Italian baked apple cake with cinnamon ice cream.