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Appetite for art

City gallery celebrates anniversary by showcasing artistic qualities of food, also displays selection of paintings by Kolkata artist at the Loft, Lower Parel, Mathurdas Mill Compound.

india Updated: Aug 03, 2011 16:32 IST
Priyanka Singh

Connoisseurs of food and art have always headed in different directions to fuel their interests — one to a restaurant; the other to an art gallery. Now, a city gallery has combined the two in a new exhibit.

The Loft, on the occasion of its third anniversary, has teamed up with Churchgate restaurant Chez Vous to demonstrate the artistic qualities of food. Also on display are artworks by Kolkata-based Sukanya Ghosh.

“Everything in this world is artistic in some manner or the other. We wanted to show how food too can be a form of art and go so well with the artworks that are displayed in the background,” says Anupa Mehta, owner of the Lower Parel gallery.

Satyen Melwani, the director at Chez Vous, quotes the line of the French poet Rene Char: ‘There is no dedicated place for beauty, all the space is for beauty,’ and says, “For most people, when it comes to art, they head towards a gallery and consider the paintings, sketches, and sculptures as art forms. However, a chef also treats his dish no less than an work of art.”

Melwani adds that when Mehta approached him with the concept, he agreed to come on board immediately. He explains, “We came up with our most artistic dishes, which require the same amount of attention to presentation as to the ingredients used in a particular dish.”

On display were three dishes — Les Etoiles De Roquefort (The Roquefort Stars), Crabe Farci A La Creole (French Carribean Crab) and La Tarte Aux Fruits Frangipane (The Fruit Tart). Says Melwani, “When so much detailing is put into a dish by a chef, similar to the way an artist treats his art, then how can a dish be far away from being considered as an artwork in itself?”

Recipe: French fruit tart
Ingredients:
2 eggs n 100 gms unsalted butter n 80 gms icing sugar
100 gms almond powder

Method:
Melt the unsalted butter by mixing it with icing sugar.
Mix in the almond powder and add the yolk of 2 eggs
Beat the egg white separately to a stiff consistency
Fold the egg white into the mixture
Now put the mixture into a tart mould and bake at 80 degrees for 15 minutes until brown.
Once the tart is done, top it with whipped cream and fruits of your choice — in this case, we have used slices of kiwi, orange and pear
Serve while the tart is warm