Keep it simple, silly!

GOURMET COOKING

The Indian Culinary Forum has announced the festival of tastes, Culinary Art India ‘AAHAR 2012’, to be held from March 12-16 at Pragati Maidan.

The announcement came at a launch party where chefs and food lovers came together for an exclusive live cooking session organised at CIBO, Hotel Janpath.

The interactive demonstrations were fun-filled sessions which saw several socialites turn chefs for the day. Of course, the spectators had a field day not only wondering who would make what but also savouring the spread later. The dishes ranged from Tamaki Sushi, Pasta Taranato to Khao Suey noodles. Some furiously jotted down the recipes while balancing their wine glasses, while others took the plunge to assist Chefs and even tried their hand at cooking!

While Chef Vikram Khatri demonstrated the easy way to prepare Japanese dishes such as Tamaki Sushi and Oshinko Maki, Chef Tarun Kapoor transformed difficult recipes, such as Khao Sou, Pasta Taranato and Salmon, into uncomplicated yet delicious ones which can easily be made at home.

Socialite Ramola Bachchan, who assisted Chef Vikram in making Sushi Rolls says, “I was surprised that the recipe was not as intimidating as I had thought it to be. I will definitely try it at home.” Vikram Batra, a businessman and foodie was another one who enjoyed the experience. “I cook North Indian food at home but cooking oriental cuisine was altogether different.” Vikram found it easy to cook Japanese food.

Chef Tarun maintained his signature style of simplifying complicated dishes yet maintaining their sumptous taste. “I make the dish simple so that people feel the urge to try it out. I don’t want them to be left stranded searching for doughs or spices and give up the fun of cooking.”

Talking about the rising trend of experimenting with world cuisines, Chef Vikram says, “Different cuisines are gaining acceptability but people have a lot of preconceived notions such as availability of less vegetarian options, which is untrue. Live demonstrations like these are very helpful in breaking these myths and all we need is a small group of interested people willing to cook.” And of course those willing to try.