On an India high
How about a samosa for breakfast? Well, you might not opt for it because the snack is quite oily, but British rising star chef Chris Denney found it to be the perfect way to start his day, during his recent stint in Delhi.Updated: Jun 06, 2012, 01:16 IST
How about a samosa for breakfast? Well, you might not opt for it because the snack is quite oily, but British rising star chef Chris Denney found it to be the perfect way to start his day, during his recent stint in Delhi. “I always knew that India had the most amazing flavours, produce and culture, but working and living in Delhi went beyond my expectations, it’s a beautiful experience,” said Denney, who has worked across different sections of the kitchen in several Michelin-starred restaurants in Europe.
“What I loved most about India was the whole experience I had working with the chefs in the kitchen... interacting with them and learning their techniques. Also, they took to my ways very quickly, and even bettered my Hindi vocabulary,” said Denney, who was here to craft an European tasting menu for Azimuth Chef’s Studio.
UK has a bustling Indian population with a huge number of Indian restaurants too. However, Denney admitted that the Indian food he had in UK was very different from what he had here. “I thought I knew quite a bit (about Indian food). However, I found the flavours are more controlled here and subtle in a good way, more refined and less oily than back home,” he said.
As to his most memorable experience here, Denney said, “Riding on the back of Mriggy’s (Chef Mrigank Singh, executive chef of Azimuth) Enfield bullet through rush hour with a seven kilo pumpkin was amazing!” he said.
For an artistic fill
What happens when the chef turns into an artist, and the kitchen becomes his studio? Well, to see the result, you have to head to Azimuth Chef’s Studio, where chef Chris Denney has crafted a modern European tasting menu. Here, every three months, an international chef comes and creates a new seasonal tasting menu. For now, you can go for items such as the corn milk cake, the Foie Gras Parfait, a chilled rubab with cherry gelatin and crumbled tonka beans.
Where: The Kila, Seven Style Mile, Mehrauli
Price: Non-veg: Rs 1,350 and Rs 1,750/ Veg: Rs 1,250 and Rs 950 (for a four and six course meal)
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