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Palate pleasure

india Updated: Dec 04, 2010 16:43 IST
Serena Menon
Serena Menon
Hindustan Times
Highlight Story

At the forthcoming Food and Wine show in the city, connoisseurs can expect a wide array of olives, oils, ready-to-eat products, wines, fresh fruits from California, kitchenware, crystal cutlery, 100 eatery stalls, local delicacies from Mohammad Ali Road and over 200 types of wines, to choose from.

Open to all, the eighth edition of Upper Crust Food and Wine Show, organised by Farzana Behram Contractor, editor of Upper Crust, offers the city’s foodies an extensive array of tummy pleasers.

“We have products from many parts of the world. The endeavour is to bring to people 30,000 square feet of great food and beverage,” says Contractor, who went on to stress on the need for such events to be free. “We don’t want to have any distinction.”

The show, which began on Friday and will conclude this Sunday, features a lot more than grub to whet the city’s appetite. Today’s highlight is a celebrity chef Mystery Basket Cookery contest. “Five chefs will be given a mystery box of ingredients that they will only get to see when they have to cook.

Then they will have an hour to make a dish and three judges — Sanjeev Kapoor, Samar and myself will pick the Celebrity Chef of the year,” says Contractor, adding that a brand of Kingfisher wines was launched at the event on Friday.

The show’s finale features a grape-crushing session, which will be accompanied by music. Even though a majority of food products available on the racks at Upper Crust are from around the world, a steady dose of the local favourites too make their presence felt. With 100 stalls comprising food from places such as Kakori House, Rajasthan and Shalimar of Mohammad Ali Road fame, foodies can bite into stuff from home and the world at this event.

Talking about the waning focus from Indian cuisine in the hospitability market, Contractor says, “I am very passionate about Indian food. People who come to these events come for the novelty of International cuisine, but whenever I can, I always urge five-star hotels to have Indian restaurants.”