Join the feast at Kala Ghoda. Take home all-new flavours

  • Apoorva Puranik, Hindustan Times, Mumbai
  • Updated: Feb 07, 2015 20:28 IST

From brun-maska and chai to classic Italian and Mexican home food and the art of plating up, the Hindustan Times Kala Ghoda Arts Festival 2015 (KGAF) is designed to get your tastebuds tingling.

In addition to sampling the wares and attending workshops, food lovers can takes gastronomic trips through the bylanes of Fort and Kala Ghoda to uncover the city’s best-kept food secrets, while top chefs will explain how to render the complex recipes of classic favourites.

With 30 renowned chefs participating, showcasing special recipes from more than 15 restaurants, the ‘Eat-Taste-Love’ themed food events will include workshops on desserts, Asian food, brunches and much more.

The most important meal of the day, breakfast, will take on a whole new meaning with bicycle tours around charming quaint cafés in the island city.

“Interesting recipes, wider varieties and new food trends encompasses the food section at KGAF. From learning recipes with help from top chefs to tips on writing food blogs, there is something for everyone here,” says section co-curator Nicole Mody.

While the Food Bloggers Association of India (FBAI) will share ideas on writing to encourage quality blogging in the review-happy current generation, also on offer will be organic food demonstration, a walk through the history of tea and different techniques for brewing it, and a workshop on beer, wine and food pairings.

“As a food enthusiast, I wait for the Kala Ghoda festival every year because it introduces me to so many wonders of the culinary world and inspires me to try new things. The line-up of food experts and recipes is always tantalising,” says Drishti Desai, a food blogger and regular attendee.

There’s even a special something for the kids, with Enid Blyton-themed scrumptious picnics at a cooking-cum-story reading session.

For those interested in the history of food, a special session titled ‘Bombay food as it began’ will explore Mumbai’s culinary palette as it developed. The ‘bhujing’ technique used to blend local fish, vegetables and spice will be demonstrated in simplified form, so it can be recreated in a modern kitchen.

For those with a sweet tooth, the art of baking will serve as the cherry on top, with chefs conducting demonstrations to teach pastry and dessert recipes.

“We have regular patrons who attend the food events and take back great memories, recipes and come back for more. While last year we focused more on vegan foods, this year we are keeping in mind organic and natural foods for our connoisseurs,” says Mody.

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