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FEATURE


My role at the festival was to support the team of British curry chefs, fly the flag for the great British curry and talk about food in the UK today. We brought the British curry to India, as well as Fish and Chips, Scotch Eggs, Pickled Herrings, braised rabbit and delicious pies. The British High Commission and business leaders around India supported the festival. I must say, these festivals wherever it was held in India always a great success and the people of India are hugely supportive of the event.


I took residence at the West View, a restaurant on the 18th floor of the hotel to cook and a team of chefs to help me with my preparation.


Our team of British curry chefs were working at the Pavilion restaurant, this is based on the ground floor of the hotel, they produce eight different dishes on a daily basis. Abul Monsur of the Taj Cuisine, Medway, Kent leads this side of the team with chef Vijay Panwar from the Red Fort, London, Syed Zohorul Islam from the Capital Restaurant, County Durham and chef Abbas Ahmed from the Chilli Lounge, Baldock, Hertfordshire. They were in charge of bringing the Great British curry back to India. Classic dishes sit alongside a more modern offering.


Abul and his team work incredibly hard to bring the best of Britain and our amazing curry cuisine to India. The curry chefs’ team always produce delicious British curries. Abul is a man with huge standards, he does things properly and it’s evident in his cooking.


The hotel is also home to Bukhara and Dum Pukht, both ranked amongst the top 50 restaurants in Asia, previously the top 50 in the world. The Bukhara is world famous with the stars, rated as one of the very best places to eat traditional food from the North-West frontier of India. The restaurant has been here for 35 years, not changed its philosophy or menu in 35 years and stayed true to its roots, the food it produces is delicious, packed full of flavour, honest and incredibly enjoyable, my kind of cooking.


Chef JP Singh is a reserved man, full of experience and knowledge. He’s also very passionate about his craft, his ingredients and the restaurant he and his team have created. Bukhara is a fine restaurant, steeped in history and a must visit on any trip to Delhi.


Delhi boasts India’s best restaurant. British food journalist Andy Hayler recommended I visited Indian Accent. The restaurant was fully booked and I tried most tricks in the book to gain a table. No joy at all. In the end well known Indian food critic Sourish Bhattacharya called the restaurant and miraculously a table became available!


Indian Accent is a restaurant in the top 50 in the world. Chef Manish Mehrotra has just opened a second Indian Accent in New York and there is talk of opening in London. The service was excellent and the wine list varied and interesting. This was a proper restaurant; a restaurant you could find in any capital city in Europe.


The festival is so much more than just cooking; we share ideas with other chefs, visited historical sites like the Red Fort, Taj Mahal or Presidential Palace. We visit the wonderful street markets; experience the sounds, colours and smells of India. We have enjoyed invitations from exclusive private clubs; try a variety of street foods and any highly recommended restaurant.


We experience the spice markets, where spices are piled high in the street, as well as tealeaves, lentils, beans and many other pulses. One of my favourite pastimes is visiting the many markets you find throughout India’s towns, villages and cities.


These markets are packed with people. The food markets in Lord Bilimoria and Mr Brij Bakshi 43 Chef Abul Monsur


Lord Bilimoria and Chef Dominic with Journalists


Festival Chefs


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