Sweet spaghetti and meatballs, cinnamon truffles with grated hazelnuts and red beet risottos have visually delighted you enough on television cookery shows.
Now, at the 14th edition of the Kala Ghoda Arts Festival, you can actually make and taste all of these, using ingredients
available at your local market.
"Over the past few years, Indian taste buds are getting liberated. People are ready to go the extra mile to prepare dishes exotic to taste and see," said Nikhil Chib, owner and head chef at Busaba Restobar in Colaba. Chib will give a live demonstration of oriental delights and dimsum at the festival on Thursday. "Food is getting global, and people are becoming more adventurous."
This is the first time the festival has set up a separate food section. "The response has been overwhelming at the food demonstrations. In fact, we had to turn back several people owing to lack of space," said Shilpa Sinha, food section head at the festival. "We were surprised to see even men attend the demonstrations, demanding recipes for the dishes being prepared by the chefs."
Prakash Thadani, owner of Cool Chef Café in Worli, will prepare his signature 'Prakash Chilli Sauce' on Friday. "I will prepare chilli sauce that can be eaten with tofu, cottage cheese and chicken. Mumbaiites today relish continental and oriental cuisine as much as the roadside pani puri and bhel puri," said Thadani. "Earlier, it was difficult to procure international ingredients in the local market. With the globalisation of food, sauces from Japan and French cheese are easily available."
There are plans to make food a regular section at the festival from next year. "We are planning to broaden the food section by organising multiple demonstrations by top chefs at different venues simultaneously," said Pallavi Sharma, chief executive officer, Kala Ghoda Association.