Moroccan delights at workshop by Moshe

  • people enjoy

    People enjoy during the festival at Fort in Mumbai. (Kunal Patil/ HT Photo)

  • Kala Ghoda Arts Festival

    People enjoy during the Kala Ghoda Arts Festival that attracts enthusiasts from all across the country. (Kunal Patil/ HT Photo)

  • A woman enjoying during the Kala Ghoda Arts Festival at Fort in Mumbai. (Kunal Patil/ HT Photo)

  • Kala Ghoda Arts Festival

    Soumya Bhattacharya, Sambit Bal and Plash Mehrotra during  panel discussion on writing about cricket at the Kala Ghoda Arts Festival in Mumbai. (Kunal Patil/ HT ...

  • People at the festival that brings together all the diverse cultures that India offers on a platter. (Kunal Patil/ HT Photo)

Telling his audience that regular sunflower oil is better than expensive olive oil, and that basa is nothing but a garbage-eating fish, chef Moshe Shek busted culinary myths at a workshop held on Thursday as part of the Hindustan Times Kala Ghoda Arts Festival.
Moshe, founder of the popular eponymous chain of cafés and restaurants, shared cooking skills and personal secrets gleaned over his 23 years in the food industry at the interactive workshop, exploring the Middle-Eastern and Mediterranean cuisines in which he specialises.

In his first-ever session at the Kala Ghoda festival, the chef and restaurateur prepared a traditional Moroccon tagine, complete with a side of cous cous, and a marinated chermoula fish.

The session was attended by 120 participants, double the expected number, at Westside. Once the dishes were done, everyone got a chance to dig in.

“It was an entertaining and a learning experience,” said Sosan Nasser, a businesswoman from Grant Road and a first-time festival attendee.

“I have always loved the food at Moshe’s and I am surprised to see that it can be cooked so easily. I’ll try these dishes in my kitchen for sure,” added Prasad Bania, a trader who was also at the session.

Media professional Kanika Jaisinghania, meanwhile, said she had taken time off from work to attend the session. “I love cooking and I am looking forward to attending more of these free workshops,” she said.

 

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