Sassy Spoon shares prized recipes with foodies at cooking workshop | art and culture | Hindustan Times
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Sassy Spoon shares prized recipes with foodies at cooking workshop

More than 100 people arrived to participate in a cookery workshop conducted by Sassy Spoon restaurant’s chief chefs Irfan Pabaney and Rachel Goenka on day two of Kala Ghoda Arts Festivals (KGAF).

art and culture Updated: Feb 03, 2014 15:36 IST
Antara Sengupta
Workshop-by-chefs-Irfan-Pabaney-and-Rachel-Goenka-co-owners-of-The-Sassy-Spoon-restaurant-on-Day-2-of-the-Kalaghoda-Arts-Festival-Photo-by-Kalpak-Pathak-HT-Photo
Workshop-by-chefs-Irfan-Pabaney-and-Rachel-Goenka-co-owners-of-The-Sassy-Spoon-restaurant-on-Day-2-of-the-Kalaghoda-Arts-Festival-Photo-by-Kalpak-Pathak-HT-Photo

The co-owners of Nariman Point’s fine-dine restaurant, The Sassy Spoon, had a treat in store for those attending their cooking workshop at the Kala Ghoda Arts Festival on Sunday.

Together, chefs Irfan Pabaney and Rachel Goenka showed their audience how to make the three most popular dishes on the restaurant’s menu — the chocolate and passion fruit tart, the beetroot keftedes and the brown rice paella.

"These are also simple and easily replicable dishes," said Pabaney. "This is the first time we are offering a sneak peek into our recipes, by the way."
Westside, where the workshop was held, was packed with eager enthusiasts, with 100 people attending a workshop originally meant to accommodate 60.
While some were chance visitors, others had planned their day around the food workshops, all of which were held at the same venue.

"I went home after every workshop and returned for the next, because I didn’t want to miss a single one," said Surekha Shenoy, 51, a homemaker and Cuffe Parade resident. "I have travelled widely around the world with my husband, who is a senior insurance executive, so I love collecting and trying out new recipes."

In addition to sharing their recipes at the workshop, Pabaney and Goenka explained how each ingredient influenced the flavour and texture of a dish, and how it was important to team ingredients accurately.

The workshop ended with a tasting session, where the organisers presented people in the audience with helpings of the day’s recipes.

"I normally hate beetroots, but after this workshop I will recommend them to everyone I meet," said Kanika Jaisingh, 50, a media professional, who tried the keftedes. "I also liked the chefs’ approach. They weren’t rigid with their ingredients and suggested plausible alternatives where possible."

Added Charmi Shah, 22, a logistics engineer and foodie who walked into the workshop on a whim: "I loved the tart and I am confident that I can replicate this at home, now that I have the recipe."