It’s food that makes an art festival one to savour

MUMBAI: Did we hear someone ask what’s food doing at an arts festival? Well, if you are a foodie with an ‘Appetite for Change’—as the food events at the KGAF are themed—you will not go in search of an explanation. But for those testing the waters gingerly, here’s a glimpse of the festival grub.
Experience ‘All Things Nice’ with Nikhil Agarwal as he takes off on a sensory tour of fine wines, explaining how these might be paired with Indian cuisine.The event promises to demystify wine-drinking for those who perceive it as too dainty to take with a plate of robust chicken tikka masala.
Those who hail tea as their beverage of choice may stop by Tea Trunk, which offers a celestial tasting experience, drawing one into the teagardens of Assam, Nilgiri and Darjeeling. Tea sommelier Snigdha Manchanda Binjola sheds light on why a cup of tea shouldn’t be limited to pairings with pakoras when a cold cucumber and cheese sandwich are waiting to be had with it instead. She offers brewing demonstrations while allowing guests to pair sharp cheddar with a cup of Darjeeling tea, or a warm Assam brew with cold, dark chocolate.
KGAF also spills the beans with Zeba Kohli’s Fantasie Chocolate experience, allowing one to partake of cocoa in its varied layers of chocolate--from dark to sugar-free to organic. “Chocolate can’t be explained; it’s too personal an experience of bliss,” said Kohli.
Then there are presentations by chef Vicky Ratnani of Aurus and chef Thomas of Olive. Thomas’s demonstrations will goad foodies to venture into ‘Brave New Foods’ at the fine dining table with a quinoa and kohlrabi salad, pan-seared foie gras, toasted brioche or a spiced strawberry ensemble. Steering the culinary ride closer home is ‘Bong Bong’—a workshop on Bengali delicacies like paanchphoron (five-spice) potatoes presented by chefs Surjapriya and Kanika.
Still trying to find the art and food connect? Bon appétit.