Food lovers at Culinary Art India 2011

Cooking is an art, and like any other profession, needs interest. The recently held 7th edition of ‘Culinary Art India 2011’ was a real experience for food lovers who thronged the venue at Pragati Maidan.
Chefs from famous hotels of Delhi and from other parts of the country were a part of this event. For Chef Anand Mittal from Dehradun, the event gave him an opportunity to showcase his culinary skills.“I prepared rice pua, rice kabab, tilda rice and rice bukhara which are normally part of five star hotel menus. But people showed lot of interest in these menus and asked about the ingredients used in such types of food,” said Mittal.
Pawan Falwaria from Pusa Institute prepared a mocktail called Fire in Ice. “I prepared it on my own. In this profession you constantly need to innovate to pander to people’s taste buds. It involves, one can say, risk-taking, but nevertheless quite interesting and challenging,” said the young man. Amit Yadav, another student from the same institute, came up with a new mocktail called ‘Crushed Roseberry.’
“It was a great experience participating in this culinary festival. It gave youngsters like us some opportunity to come up with something new and innovative,” said he.
Noor Alsabah, who hailed from Lucknow, prepared Black Current Sprintzer. Then there were other items like ‘Fritatta’ and ‘Chicken Pillow Spicy with grey sauce.’
In Desserts category, Varun Kanwal from Hilton Garden Inn won gold while chef Lecon Larousin from The Lalit won gold in the category of ‘Artistic Pastry Showpiece.’
The Culinary Contest and Display Excellence Challenge was hosted by Indian Culinary Forum (ICF) in association with Indian Federation of Culinary Associations (IFCA).