Flavours from across the globe

'GLOBAL GRILLS'

Everyone loves indulging in some grilled food in the open air. Echoing this sentiment is The Oberoi that has organised ‘Global Grills’, a grilled food festival that is on at The Polo Club till February 28.

With live music and an ambience that is both pleasant and luxurious, the event has a lot to offer and is looked forward to by all food lovers. One can choose from barbeque tenderloin skewers, medallions and a variety of seafood like tiger prawns, scampi, lobster, grilled fish of the day and salmon.

There are also different options in poultry like corn-fed chicken, roast quail and other meats offerings like Australian pork chops, South African ‘boerwors’, New Zealand lamb chops, sheesh kebab with pit and vegetables. For the vegetarians, the options are teriyaki shitake, tofu and barbeque vegetable skewer and a variety of salads.

   Chef Gautam informs that the vegetables that have been used are fresh and devoid of pesticides.

Gautam says that different rubs and marinades are used for the grills. “We have dry rubs like cajum spice, Jamaican jerk spice and house rubs and marinades like harisa, chimichuri, teriyaki, chermoula and ‘honey mustard’,” he lists out.

He explains that not all marinades go well with all the meats. “It’s always best to have simple flavours for sea food. Flavours like ‘honey mustard’ would be too strong for a fish and thus, I avoid such combinations. But if someone wants to go for something like that, they can. Sea food tastes best in harisa or chilli garlic base,” elaborates Gautam.

Ask Gautam about this year’s specialities and he says that new meats have been added to the menu.

   “We didn’t have lamb chops last year. Also specialities
like quail meat were not on the menu,” he lists out.

   “In the last edition, I had a specific fish for the whole season. But this year, we are dishing out the items according to whatever is fresh and available on that day,” said Gautam.

Most foods come with specific accompaniments. Gautam says that red wine usually goes well with red meats and white wine with white meats. “Vodka and gin-based drinks go well with the grills too as they tend to keep you warm,” he adds.

Gautam has combined different flavours from across the globe, be it teriyaki from Japan, sheesh kebabs from the  Mediterranean, European style of cooking with simple marinades or the American jerk spice marinades.

   “I’ve tried to give a global touch to the festival,” he sums up.

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