Food is like Fashion & Music. This is the trend and growth that has arrived in India.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables. There are 8,000 Indian restaurants in Britain and Englishmen think nothing of eating red-hot curries. The Changing times are also making themselves felt in the country. The Customer who turn of in the Restaurant are well traveled, demanding and know their food, and they certainly don’t want a meal they could whip up at home. That is the reason Fusion Cuisine has come into being. For years I have been experimenting by mixing Asian Ingredients with Western dishes and vice versa.
The fact is that in this day and age all International combinations are acceptable. I have successfully tried out Japanese Yakitori with Pasta & Sechuan sauce. And I have even tried familiar favorites like Paneer Makhani and teamed date with steamed noodles. And Dalmakhani, I have found, goes well with Pesto Sauce
What are the rules in force when I head to kitchen? Nothing really. The Old is now at our doorstep and it is possible all kinds International ingredients without difficulties. You might , for instance ask – what’s new after Tandoori Chicken ? One might say Murgh Angare but that’s probably a Tandoori Chicken by another name.
I believe that my experiments with Fusion Cuisine have resulted in something view, it has adapted to the needs and demands of a new Era. My Fusion Tandoori Chicken, for instance, is marinated with world spices and cooked In a clay oven and served with Mexican Sauce. And, yes, our Guests do like it.
For decades a restaurant meal in Country was either Indian ( usually Mughlai) or Chinese, It’s only now that people have become cross-continental travelers and are willing to try everything from Italian to Thai food. But the market’s still small and most restaurateurs have hedged their bets by offering multiple cuisines on their menus.
But multi-cuisine’s day is done. So, why not Fusion Food which blends the best of Eastern and Western cooking. It’s a cooking style that satisfies the aesthetic sense and passes the most refined tests. It is stylish, sophisticated and the food is light and elegant. The style shows the endless variety and richness of ingredients.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spioces.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India. Mr Nandan Bagchi food Critic chews on he word Fusion is the Flavour of Food & Music and says “Fusion – common adjective in the realm of Music and Food today”.
Mr Rahul Verma says that it is easy to go wrong in Fusion. You have to know, even as you innovate, word goes well with what ? And What other alien tastes that compliments – and don’t kill – another flavour and I admit they are absolute right in their opinion. It is challenging and complete dedication and ability to create Fusion Cuisine with all these qualities by the Chef keeping in mind his clientele, though difficult, still Fusion Food today has achieved beyond its goal, it has touched the stomach of all the Food Lovers who eat with love and love good Food.66 Fusion in every where: In Fashion, in Films, in Music then why not in Food ? People are accepted all these above inventions in all these above different fields and when it comes to food peoples where ready with their open arms to try and experiments new age Cuisine. There are those who maintain that if music is a reflection of life, it must change and develop with the times. And, with globalisaiton and cross-cultural energies in one big melting pot brimming over, it is inevitable that East must meet West, and North, and South.
Sometimes, I admit, I am surprise by what works. One of the most offbeat creations I have ever tried was Cheese Fondue with Indian Kebabs. The Pungent Kebab taste with the Fondue was so well accepted that I occasionally served in my Restaurant and gradually included it in regular Menu.
I have dusted off old notebooks kept by my grandmother and great grandmother which record precious recipes and experiences gained from a lifetime of dedication to good cooking.
They have formed the basis for my experiments and concoctions upon which I have set the seal of a new age ------ FUSION FOOD.
The rules were clear once upon a time. An Englishman would have blanched at the sight of garlic and an Indian would have felt cheated without rice, dal and chapattis. Today the glove has shrunk and it’s showing on our dining tables. There are 8,000 Indian restaurants in Britain and Englishmen think nothing of eating red-hot curries. The Changing times are also making themselves felt in the country. The Customer who turn of in the Restaurant are well traveled, demanding and know their food, and they certainly don’t want a meal they could whip up at home. That is the reason Fusion Cuisine has come into being. For years I have been experimenting by mixing Asian Ingredients with Western dishes and vice versa.
The fact is that in this day and age all International combinations are acceptable. I have successfully tried out Japanese Yakitori with Pasta & Sechuan sauce. And I have even tried familiar favorites like Paneer Makhani and teamed date with steamed noodles. And Dalmakhani, I have found, goes well with Pesto Sauce
What are the rules in force when I head to kitchen? Nothing really. The Old is now at our doorstep and it is possible all kinds International ingredients without difficulties. You might , for instance ask – what’s new after Tandoori Chicken ? One might say Murgh Angare but that’s probably a Tandoori Chicken by another name.
I believe that my experiments with Fusion Cuisine have resulted in something view, it has adapted to the needs and demands of a new Era. My Fusion Tandoori Chicken, for instance, is marinated with world spices and cooked In a clay oven and served with Mexican Sauce. And, yes, our Guests do like it.
For decades a restaurant meal in Country was either Indian ( usually Mughlai) or Chinese, It’s only now that people have become cross-continental travelers and are willing to try everything from Italian to Thai food. But the market’s still small and most restaurateurs have hedged their bets by offering multiple cuisines on their menus.
But multi-cuisine’s day is done. So, why not Fusion Food which blends the best of Eastern and Western cooking. It’s a cooking style that satisfies the aesthetic sense and passes the most refined tests. It is stylish, sophisticated and the food is light and elegant. The style shows the endless variety and richness of ingredients.
How did I start along this track? I always remember the Bengali gentlemen who turned up at my restaurant and demanded a khichdi. I did a spot of mixing and matching and the result was what I now call a Lentil Risotto.
Inevitably in Country must keep the tastes of a Chef, the customer in mind. Each city has its own tastes, likes and dislikes. My dishes are put together keeping my customers in mind. Inevitably, I experiment with local ingredients like Bengali, Marwari and even Gujrati spioces.
Food is like fashion. There are popular trends to follow and for now fusion food is trendy and in a real sense has arrives in India. Mr Nandan Bagchi food Critic chews on he word Fusion is the Flavour of Food & Music and says “Fusion – common adjective in the realm of Music and Food today”.
Mr Rahul Verma says that it is easy to go wrong in Fusion. You have to know, even as you innovate, word goes well with what ? And What other alien tastes that compliments – and don’t kill – another flavour and I admit they are absolute right in their opinion. It is challenging and complete dedication and ability to create Fusion Cuisine with all these qualities by the Chef keeping in mind his clientele, though difficult, still Fusion Food today has achieved beyond its goal, it has touched the stomach of all the Food Lovers who eat with love and love good Food.66 Fusion in every where: In Fashion, in Films, in Music then why not in Food ? People are accepted all these above inventions in all these above different fields and when it comes to food peoples where ready with their open arms to try and experiments new age Cuisine. There are those who maintain that if music is a reflection of life, it must change and develop with the times. And, with globalisaiton and cross-cultural energies in one big melting pot brimming over, it is inevitable that East must meet West, and North, and South.
Sometimes, I admit, I am surprise by what works. One of the most offbeat creations I have ever tried was Cheese Fondue with Indian Kebabs. The Pungent Kebab taste with the Fondue was so well accepted that I occasionally served in my Restaurant and gradually included it in regular Menu.
I have dusted off old notebooks kept by my grandmother and great grandmother which record precious recipes and experiences gained from a lifetime of dedication to good cooking.
They have formed the basis for my experiments and concoctions upon which I have set the seal of a new age ------ FUSION FOOD.