Chef Prashant Sharma recently performed an official responsibility at Indian Consulate in Atlanta, USA. His role was to curate food and beverage menus for the meet and greet session between Indian Consulate General of Atlanta, USA, Mrs.Swati Vijay Kulkarni with delegates from Mexico and Venezuela. He talks about the experience.
“The idea was to organise everything in such a way that highlights the goodness and best of Indian cuisines in the United States. The team from Indian consulate Atlanta gave specifications that delegates from other countries do not have much experience when it comes to our cuisine, so we have to do the spread according to their palates and taste buds. The menu consisted of veg & non veg gravies and breads from northern and coastal influence. What delighted the guests were the detailing of the food in terms of vegetables, spices and presentation,” he says.
The dishes from north and coastal regions of India that were served included Authentic Goan fish curry, Patrani Paneer Tikka, which is steamed cottage cheese wrapped in banana leaf, Khud Ka Murg (slow chicken cooked inside a clay pot in its own juice overnight).
“In breads, I served them Missi Roti and Fresh Phulkas with assorted preparations of Rice, Salads and Salsa. For dessert, we had Rasmalai Tres Leche (sponge like sweetened cheese balls flattened and slowly cooked inside flavoured milk). The Beverage menu had both alcoholic and non-alcoholic options where special drinks like margarita and mojitos were made with the use of Indian and Latin America flavours. In this there was one special drink called Mango Margarita, it was made during the event from Mezcal and mango juice,” he adds.
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Sharing his experience, Prashant says, “Personal reviews and feedback taken from the delegates came positive. They discussed how the food doesn’t have much difference from what they eat back home other than the abundance of spices we use in our dishes. For me, specializing in Indian cuisine and working with renowned chefs in India and abroad has always been a great adventure. And with this one, I have learnt that our cuisine has been influential and plays a prominent role in Ayurveda around the world.”
Such cultural exchange of ideas, meeting people from different parts and sharing their food habits helps in learning all the more. Agreeing, Prashant adds, “When you experience a different culture, you gain a deeper understanding of yourself and those around you. And that deepens your knowledge of foreign cultures and strengthens international relationships. Mrs. Swati herself is a believer of no wastage of food which she mentioned during the meet that in India, families and houses follow this ritual, which is also a part of the culture. She also mentioned how this habit is being taught to every child. I really appreciate the way it was presented in front of the international community.”
