“Curry is not just a dish but represents a
cuisine in the UK,” says Syed Belal
Ahmed, editor of Curry Life Magazine. What of course originated in the
Indian subcontinent took on a unique identity in the UK when local ingredients
and herbs were added to curries. Ahmed adds that curry has come to be the UK’s
most loved food. There are around 12,000 Indian restaurants in Britain; and in
fact, there are more Indian restaurants in Greater London than in Mumbai and
New Delhi combined. In an endeavour to promote British curries around the
world, the ‘Taste of
Britain Curry Festival’ is organised by the magazine to promote,
presentational, artistic and culinary skills of British curry chefs. It is a
globetrotting event, which has over a decade promoted the best of British curry
in various countries in Europe, Middle East and South East Asia.
Currently in New Delhi, what better venue could they ask for than the ITC Hotels’ flagship property in India – the ITC Maurya that boasts the finest Indian restaurants in the country. “This is an interesting culinary exchange as we will get to see a different take on curries,” says Manisha Bhasin, Sr Executive Chef of the ITC Maurya. But she adds that during this dual promotion, while The Pavilion will feature British Curries as part of the dinner buffet, Chef Dominic Chapman will showcase traditional English cuisine at the rooftop restaurant, West View.
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Sample of British Food at WestView Clockwise from Top Left: Fish n Chips; Pot Roasted Chicken with Mushroom and Bacon; Apple Cinnamon Crumble Pie; Bread & Butter Pudding. |
Traditional British Food at West View
Head of the Taste of Britain team to
Delhi is the highly acclaimed Michelin-starred Chef Dominic Chapman. Chef Dominic is head
chef and owner of the multi-award winning gastro-pub, The Beehive, Berkshire.
He has worked at some of the UK’s top culinary institutions including Fat Duck
and The Royal Oak. He believes in using fresh seasonal produce to create
beautiful comforting dishes. “His philosophy is very much in sync with West
View where the emphasis on using the freshest, finest ingredients means that
there’s no set menu. Dishes for the day are decided according to the produce
that’s available,” explains Chef Manisha. While Chef Dominic wants to showcase
classic British dishes, he too will decide the menu on a day-to-day basis.
When I get to taste his creations during a media preview, there is the ubiquitous Fish n Chips and a flavourful Pot Roasted Chicken with Mushroom and Bacon. For desserts one tucks in a comforting Bread & Butter Pudding and a delicious Apple Cinnamon Crumble Pie. I must mention that I loved this version of the apple pie that had warm, sweet, cinnamon laden apples under a crunchy crumble crust.
When I get to taste his creations during a media preview, there is the ubiquitous Fish n Chips and a flavourful Pot Roasted Chicken with Mushroom and Bacon. For desserts one tucks in a comforting Bread & Butter Pudding and a delicious Apple Cinnamon Crumble Pie. I must mention that I loved this version of the apple pie that had warm, sweet, cinnamon laden apples under a crunchy crumble crust.
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A Few British Curries at The Pavilion Clockwise from Top Left: Lamb Shatkora; Chicken Tikka Masala; Vegetable Madras; Crisp Rotis and Paranthas; Methi Paneer; Dal Spinach. |
The Taste of Britain Curry at The Pavilion
Everyone
knows the story about the Chicken Tikka Masala. Although it is not traditionally
Indian, it is perceived as the most popular Indian dish outside of India. And
this dish originated in the UK. But over the decades, the number of British
curries has increased as chefs continued to experiment with locally available ingredients.
For instance, the use of herbs such rosemary and thyme that are not traditionally used in
Indian curries lend a unique flavour to Indian dishes, hence leading to the
creation of a new cuisine. Some of these will be available at the dinner buffet
at The Pavilion along with an extensive choice of continental, chinese and
Indian dishes. While the Chicken Tikka Masala will be available every day, Chef
Azadur Rahman and team endeavor to showcase as many different British Curries
as they can during the course of the festival.
We
start our meal with Sole Ajwaini and Oregano Chicken Tikka. Both are succulent,
but what truly blows me away is the Chicken Tikka Masala. Despite my
apprehension against a sweetish tomato curry, I love it. In fact, it is finger
licking good and pairs beautifully with a crisp lachcha parantha. There are
other curries on offer too, such as Lamb Shatkora and Naga Chicken Balti, both
of which are delicious, but I do keep dipping back into the chicken tikka
masala! Amongst the vegetarian options are Vegetable Madras; Methi Paneer and
Dal Spinach. Familiar looking dishes, but with hints of surprises that make
them different from what we’re used to.This festival is certainly worth a visit, take your pick from the British Curries or traditional British fare served in classic dishes. Or why pick one, try and go for both!
Details
19-27
March, 2016
British
Curry Festival at The Pavilion
British
Food Festival at West View
ITC Maurya, Sardar Patel Marg, Diplomatic Enclave, New
Delhi.
Timings: Dinner Only. 7pm –11.30pm.
Tel: 011 46215152/2611 2233.
Email: mytable.itcmaurya@itchotels.in
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