Fusion curry!

From pizzas to kebabs and biryani, the CWG kitchen is dishing out an array of cuisines for delegates.
AS the Commonwealth Games (CWG) are flagged off, Indian chefs get set for another challenge, of creating a sumptuous yet nutritious spread for delegates and sportspersons. Pulling out all the stops, the extensive menu features international as well as Indian cuisine.
The first winner of the Olympic Games was a sprinter, Coroebus, a cook from Greece.Makes sense, a cook with easy access to carb-filled foods is bound to win!
Says Adwin Tan, operational manager of TajSATS, which along with Australia’s Delaware North Companies will deliver food at the Games, “The Games Village kitchen will serve dishes from the six regions of the Commonwealth and the menu will display a diversity never before seen at Indian events.”
The flavour of the season is predominantly Indian and athletes can look forward to kebabs, fish, chicken biryani, ethnic curries, chicken tandoori, naans besides 20 other tandoor dishes. A panel of dieticians will customise the meals according to the nutritional and dietary requirements. A food card will detail the nutritional information. They will also undergo strict safety checks before being served to the athletes.
Fusion food, a mix of Indian with international cuisine, is the order of the day at the lounges. “Why would we serve them something they are already familiar with?” asks Raman Mehra, CEO, Graviss Hospitality, the company that will cater to the lounges at the Jawaharlal Nehru stadium. He adds, “We will provide the flavours of India, along with sandwiches, puffs and pizzas. We also plan to showcase different dishes from the vast repertoire of Indian dishes, without repeating them.”
The challenge is to cater to a range of tastes, cultures, and special needs. As a CWG partner, Fast Trax too will be serving over 1.6 million meals across 97 outlets in all the 12 stadiums. It will offer a special CWG menu comprising burger combos, vegetarian and non-vegetarian wraps, tikka rolls, curry boxes and sandwiches. Says its director Samar Qureshi, “The variety of food being offered makes sure that there’s something for local spectators, foreign visitors and children.”
Adds chef Tan, “Athletes want to eat well in order to prepare for their competitions. They need comfort food too and for this, we have hired foreign chefs from around the world.”
Chef Jimmy Shu, who specialises in Malaysian cuisine and has a string of restaurants in Australia, will be serving the Malaysian contingent. Says Shu, “We have to work harder, since in India, pre-cut onions and potatoes are not available.” Steaks, satays, Chinese cuisine and mild curries, including the Malaysian Chicken Curry top his menu.
“There are some interesting combos to look forward to,” says Rajeev Basant, chief executive chef, Jaypee Vasant Continental, that will have two outlets, Eggspectation and Ano-Tai at the Games.
Sample this: Seekh Kebab Roll with Jamaican Jerk Chicken, Chicken Satay with Irish Lamb Stew, Harra Kebab with Vegetable Fried Rice, Vegetable Biryani with Spring Rolls and Makai Seekh Kebab with Curried Sri Lankan Veg Stew!
As far as fitness of athletes is concerned, fitness guru Mickey Mehta says, “A pre-game meal, three to four hours before the event, is important for an athlete as it allows digestion and supply of energy. The meal should be high in starch. No fats and fibre, cold-drinks, coffee or tea.”
World number one boxing champion Vijender Singh, a self-confessed foodie, maintains a healthy balance between protein and carbohydrate-rich food. He says, “I advise athletes to drink as much water as possible, because it keeps you hydrated.”
Chefs are upbeat at the challenge of catering to diverse palates. According to Yogendra, executive chef, The Claridges, “There are certain musts for any foreign contingent — kebabs, idlis, dosas, lassi, Hyderabadi biryani and samosas.”
It’s time for athletes to take their pick... there’s enough variety going around!
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