HTKGAF 2018: Memories of Mumbai you will savour | mumbai news | Hindustan Times
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HTKGAF 2018: Memories of Mumbai you will savour

Wondering how to add a twist to regional food or make alcoholic beverages fancy? This Mumbai fest’s serving up fun

mumbai Updated: Feb 08, 2018 23:37 IST
Prakruti Maniar
A cocktail masterclass being conducted at Woodside Inn on Thursday.
A cocktail masterclass being conducted at Woodside Inn on Thursday.(Hemanshi Kamani /HT)

Hidden among the bursts of colour and sound at the Hindustan Times Kala Ghoda Arts Festival, were the aromas of freshly brewed coffee, burnt thyme, Thai curries and seafood.

“In keeping with the theme of Hara Ghoda, we tried to keep the focus on mindful eating,” said Roxanne Bamboat, curator of the food section of the festival, powered by Bertolli.

“The chefs give you so much more than recipes,” said Shilpa Gupta, 43, a chef from Dadar. “Like the rule of how the Ayurvedic bowl, including all five flavour groups of salty, sweet, sour, astringent and bitter, is a good way to balance your diet.”

She was referring to the Bajaj Electricals Back to the Basics session on cooking with Ayurveda, conducted by Amrita Rana on Wednesday.

A couple of hours later, participants learnt how to create regional food with a twist, including a thalipeeth cracker and a dip that combined hung curd and thecha, a traditional recipe made from green chillies and garlic. These were among the recipes explored at Saee Khandekar’s workshop on modern Maharashtrian food. “It was simple, yet excellent,” Gupta said.

Nicole Mody, festival director and co-curator of the food section, said the crowd was always a good mix at these events, with participants ranging from “young people for whom everything is fascinating to regulars who bring their own experiences”.

On Thursday, foodies learnt how to bake fish and mutton pies, in a session conducted by Subhashree Basu of The Hungry Cat Kitchen, and how to make a makhana-coated zucchini cutlet from Amrita Raichand. “We also learnt that local goat cheese can be paired with a caramelised onion relish or chutney,” said Gupta, who was doing the rounds of all the food workshops and said she was having a whale of a time.

“On Saturday, Sandeep Shreedharan will host a workshop on vegetarian coastal cuisine, which quite unusual,” Bamboat added.

There was alcohol in the mix too, with creative mixology sessions.

“It’s beautiful to see how cocktails are conceived and created,” said Taronish Cooper, an architect from Byculla who attended a cocktail masterclass at Woodside Inn on Thursday.

Even if you didn’t want to try your hand at the making, there was plenty to choose from at the food stalls. From chaat to undhiya-puri, waffles to khow suey, it’s all on offer along Rampart Row.

“Regional food items such as khasta kachori and undhiya are very popular,” said Sudhakar Devadiga, of the Chetana Restaurant kiosk.

“We are regulars at Kala Ghoda and the food stalls are as much part of the culture as the art installations. We really enjoy it all,” said Moumita Bera, 25, a banking executive from Virar, munching on a chicken kathi roll.