Right now in Spain for the Indian Future Leaders’ Programme, and totally loving it! It’s a beautiful place and the weather is simply lovely. Reached yesterday and already finished an informal meeting with the ILFP’s Foundation team and all the guests were taken on a guided tour around Madrid’s City Centre. Today, in a few hour’s time, we will be having a working breakfast and then a look around, with a visit to an art gallery. This will be followed by meeting with the Director General, for North America, Asia and Pacific from the Foreign Affairs Department at the Spanish Ministry.
Early evening today we have an audience with HRH Prince of Asturais in La Zarzuela Palace. Later on, a grande dinner of tapas with Spanish Flamenco performance at Casa Patas!
What lies ahead for us tomorrow, at this very enriching IFLP, I will share with you at this time tomorrow! We have a packed schedule from May 28 to June 1. My dialogue with Chef Carme Ruscalleda has been rescheduled to Thursday May 31 as Friday will be devoted to lots of visits to various universities. So look out as I build up on my Spain trip in these spaces!
On Friday May 25, it was Innovation Station – Season 4 at the office, with the theme ‘Indian Regional Cuisines’ and I happened to catch just a tiny glimpse of it as I had to catch a flight to Spain that night.
There were four teams with two chefs each and all of them put their best foot forward to cook as innovatively as they could. Chef Rajeev Arora of Hilton Hotels did his best to give a judgement based on degree of innovation, presentation and taste. And the results are:
Winners – Chef Jaaie and Chef Nisha with their dishes Bread Medu Wada Sticks with Ridge Gourd and Red Capsicum Chutney (Starter), Crab Rasam with Steamed Rice and Fried Appalam (Maincourse) and Brown Rice and Mango Payasam in Chocolate Cups with Jamun Jam (Dessert).
Runners up – Chef Anupa and Chef Sheetal with their dishes Kesar Amla Sherbet (Beverage), Zunka Bhakri Tartlets (Starter), Maashi Medley – Fish Rolls Kalvan, Bombil Mille Feuille, Kolambi Pilaf (Maincourse), Veeda Chocolate – Chocolate stuffed with Paan ka Veeda (Mukhwas) and Double Decker Modak with Jaaswand Sauce (Dessert).
Congratulations to both the teams for their efforts, I just wish that I was also there to experience all the innovative khana!
The same day had a cover photoshoot in the office premises with ace photographer Bharat Bhirangi and designer Sameer Madye for the upcoming book ‘Tiffins.’ Did manage to give some great shots and the book will be a bestseller I am sure!
Let’s try some Spanish greats today!
Till I write again
Sanjeev Kapoor
From My Kitchen 