Take a food tour, sup on a sumptuous spread
Food lovers in the city can expect a variety of flavours to come alive at the upcoming Hindustan Times Kala Ghoda Arts Festival. On offer are scores of stalls and lively workshops conducted by professional and home chefs.art and culture Updated: Jan 31, 2014 18:31 IST
Food lovers in the city can expect a variety of flavours to come alive at the upcoming Hindustan Times Kala Ghoda Arts Festival. On offer are scores of stalls and lively workshops conducted by professional and home chefs, to help epicures learn about new cuisines and pick up handy tips and tricks for their kitchens. “The theme of the festival is Momentum, so our sub-theme is Food Train,” said festival director Brinda Miller.
“We’ve confir med some excellent chefs, including Moshe Shek [Moshe’s], Viraf Patel [Café Zoe] and Gresham Fernandes [Salt Water Café, Smoke House Deli]. What is unusual is our inclusion of home chefs this year.” The workshop schedule is an exciting one, with almost a dozen demos by established chefs, including Rachel Goenka and Irfan Pabaney of Nariman Point restaurant The Sassy Spoon. Equally exciting will be the walk-in workshops conducted by newbies such as Perzen Patel aka Bawi Bride and Aashiyana Shroff of Tart.
“I’ve been told to expect 120 people, since I have a weekend slot. It’ll be a good lesson for me,” said Patel, a marketing executive, caterer and food blogger. Best known for her home-style Parsi treats, Patel will be making favourites such as dhansak and lagan nu custard. “I’m also excited to attend the sessions by [food blogger] Amrita Rana and Tart’s Aashiyana Shroff.” Rana, for her part, has selected party cooking as her theme, and will demonstrate three recipes from three different cuisines at her workshop. “They’re all items that need just 5 or 10 minutes to assemble once your guests arrive,” she said. “The session will also include tips on food styling and time-saving techniques.
I don’t have a stall at the festival, but I’m planning some small giveaways of my products so that the attendees can sample them.” Also on the cards is a burger-making class by Paresh Chhabria and Reuben Borah, who run Bandra eatery Between Breads. “This will be our firstever workshop, so we’re actually a bit nervous,” said Chhabria, laughing. “We’ll come in a bit early and check out the previous session to get an idea of what to expect from the audience when we’re doing the talking.”
Most of the stalls will offer treats from the existing eateries on Rampart Row, giving visitors a chance to sample wares from the likes of elite local eateries such as Irish House, Chetana, Copper Chimney and Bombay Blue. Foodies can also attend a walking tour dedicated to the varied food culture of the Fort area. “We tend to speak of only a few Mangalorean and Irani joints when we talk of food in this part of town, but there are so many more communities represented here,” said food writer Kalyan Karmakar, of the popular blog Finely Chopped, who regularly conducts such walks. “The idea is to showcase a part of Mumbai’s history that isn’t much discussed. We’ll go across to Mahesh Lunch Home, Apoorva, Yazdani Bakery, Military Café, Moti Halwai and many other places during the tour.”