Global chefs are flying to this food hub in India
Amritsar has always been famous for its rich food. Think stuffed breads called
kulchas, grilled Amritsari fish, the butter chicken, thick, creamy sweetened buttermilk with saffron. But when international-level chefs descend on this Sikh holy city next month to fill the city with the aroma of their food art, it will be a culinary treat of a different kind.
Chefs from at least 40 countries are expected to participate in the World Heritage Cuisine Summit & Food Festival 2018 being held at the historic Gobindgarh Fort from October 12 to 14.
“Two chefs from each of these 40 countries will present their heritage culinary art skills, share their knowledge and make Live demonstrations,” said Chef Manjit Singh Gill, Corporate Chef, ITC Hotels, and chairman of WorldChefs (which has 12 million chefs across 108 member-nations).
Additionally, two chefs from at least 20 Indian states will also display and demonstrate their skills and knowledge. The focus of the event will be on traditional food from participating states and countries.
The chefs will showcase the best of their ethnic food and heritage and the philosophy of food. There will also be a chefs’ parade to the Golden Temple followed by lunch and langar (kitchen) presentation.
“Seekers of authentic culinary experiences will be delighted at this first event of its kind in India. It will cater to all manner of palates — the regular foodie, the one with adventurous tastebuds, the gourmet, and the epicurean. What’s cooking, you ask? We’ll have to wait and see. But it promises to be a celebration of long-standing food traditions.
It is the first time an international food event on such a scale is being held in India.
Presented alongside the Master Chefs’ recipes will be age-old techniques from across Punjab.
Gill is among the torch-bearers of various global initiatives like Chefs Manifesto SDGs —Sustainable Development Goals.
“The chefs’ aim is to cook and create happiness with his tasty food, they bridge the gap between the farm and fork by influencing what we grow, what we put on our plates and how we think and talk about food. If chefs take a lead in sustainability issues — such as tackling food waste and sustainable sourcing — diners, farmers, business and even government will follow,” Gill said.
The audience at the Amritsar food event will comprise students, chefs and food enthusiasts. Though open to the public, the show will be ticketed.
Chef Gill, himself a Sikh with roots from Punjab, said, “Punjabi cuisine is wholesome and fragrant. Prepared with indulgent dollops of ghee (clarified butter) and home-churned butter, it is flavourful and rich in spices”.
He spoke about how the “Centuries-long Persian, Afghan, Greek and Mongol influences have ensured the cuisine is robust and earthy, rich and exotic, all at the same time. Indian barbeque or ‘tandoori’ is probably one of the oldest forms of outdoor cooking. Called
bhatthi, it is now a staple in Punjab.”
If that hasn’t swayed you to book your flights to north India, think about the kulfi and other desserts you’re missing out on. To experience the langar right here in Dubai, however, head to the Gurudwara in Jebel Ali. The doors are always open.
Chefs from 40 countries will participate in the festival being held at a fort in Amritsar from October 12 to 14... a chefs’ parade to the Golden Temple will be followed by lunch and
WATCH THE POT: Gurdayal Singh, head cook at the Golden Temple in Amritsar stirs a vat of lentils. He’s worked there for over 35 years, beginning as an apprentice and working his way up. The Golden Temple’s langar serves up to 40.000 free meals a day. Visiting chefs will be given a tour of how this grand kitchen functions