Tasty 10

Alisha Shinde
Thursday, 18 January 2018

New year means new beginnings, new trends, new hopes, new dreams. But sometimes we like to revisit old memories. It makes us happy. Hotel Conrad Pune has come with an interesting 10 day-long festival — 10 Chefs 10 Plates — to recreate the memories of the most delicious dishes they served their guests and patrons last year. It will showcase 2017’s most loved and popular dishes created by the culinary team at Conrad

At the ongoing 10 Chefs 10 Plates Festival at Conrad Pune, guests can enjoy the most popular and loved dishes of 2017

New year means new beginnings, new trends, new hopes, new dreams. But sometimes we like to revisit old memories. It makes us happy. Hotel Conrad Pune has come with an interesting 10 day-long festival — 10 Chefs 10 Plates — to recreate the memories of the most delicious dishes they served their guests and patrons last year. It will showcase 2017’s most loved and popular dishes created by the culinary team at Conrad.

An amalgamation of the most innovative and traditional recipes across cuisines, alongside the regular buffet brunch, will be available at Zeera during the festival. To make the guests curious, the chefs have also come up with innovative names for the dishes such as Wild Mushroom and Truffle Kulcha, Chyawanprash Foam and Wangyacha Bharit with Thepla Taco and so on.

Explaining the concept, Mandar Madav, executive chef, Conrad Pune, says, “The dishes which were extremely popular and loved by our guests and patrons in 2017 will be making their way into 2018.” He mentions that the festival is one of a kind in which the entire culinary team will create the dishes, so it will also be a medium to  showcase the talents of the chefs.

Saurabh Shahi, executive pastry chef, will be serving one of his most successful creations — Red Micro Cake with strawberry chocolate ganache, moet rose and strawberry sorbet. Explaining the idea behind this innovative dish, he says, “I wanted to create a dish that is close to our hearts. Also, it is the season of strawberries, so it is perfect.” Shahi wanted to create a dish to represent the strawberry and cream of Mahabaleshwar which is loved and enjoyed by all.

Talking about food trends that could float this year, Shahi says, “Desserts catering to health benefits might be a total hit this year.” He adds that regular flavours like chocolate and cream will never disappear, but nuts will be the hero this year.

Ashley Nunes, executive sous chef, will be plating a loved Spanish local dish called Spanish Patatas Bravas. “In Indian cuisine, potato is extremely important, so I created a dish using an ingredient which is liked by Indians.” It is a simple Spanish potato dish, but Nunes says that it is quite stylish to look at. The right amount of herbs and the garlic aioli make it all the more heavenly.  

Atish Pawar, chef de cuisine, will be creating his Malwani Sukka Chicken and Thepla Taco, inspired from the region he belongs to and the fond memories of his mother cooking chicken for the family. “However, the traditional Malwani Sukka Chicken will get a Mexican makeover,” says Pawar who believes that people these days are open to fusion cuisines. “Guests these days like experimenting with different cuisines and they want to know about new food trends,” he adds.    

Hitesh Rai, speciality chef, will be putting up a royal Thai speciality, Miang Kham which means one-bite. The dish needs a great deal of preparation time but is worth it. “The blend of coconut, ginger, fresh betel leaves and chilli adds a pop of flavour in your mouth,” says Rai mentioning that people are willing to explore beyond the regular Indian classic dishes.

Sushant Kote, chef de cuisine, is all set to give a classic dish a modern twist. Kote will be plating up Mango Chilli Ravioli which not only tastes good but is also extremely appealing to the eye. Kote says, “Guests love molecular gastronomy-themed food,” mentioning that the best part of these dishes is that they are small bites which can be consumed in one shot and still leave a lingering taste on your palate. Kote believes that presentation is key when it comes to food, “These days guests not only taste the food but eat it with their eyes too.”  

Karma Tenpa, sous chef, will be presenting a sushi dish, Tartar Gunkan. “The fresh ingredients and fish have a lot of health benefits,” says Tenpa adding that they have designed it taking inspiration from a submarine. “The more delicate a dish, the more beautiful it is,” he says, adding that traditionally food was not only tasty but healthy too.

Such festivals are a good opportunity for people to experiment with food. Madav says that Indians have become more aware of the food they eat and they do insist on specific dishes they have eaten abroad. “It is safe to say that Indians have now become more welcoming of other cuisines,” he adds.

ST Reader Service
10 Chefs 10 Plates Festival will be held at Zeera, Hotel Conrad Pune, Mangaldas Road, till January 28, 7-11.30 pm

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