Last Wednesday, 14th September was our main festival Onam, from God's own country, Kerala. I still can't come out of the excitement about that day. It was not because of my festival, but only because I met one of the best Chefs in the world, Chef Gary Mehigan. Chef Gary Mehigan is one of three judges in the famous television reality show, 'MasterChef Australia' and we have seen him traveling to different countries in Asia in his the show, 'Far Flung with Gary Mehigan' to learn the local cooking techniques and recipes, which he uses as an inspiration for developing a recipe at the end of each episode. This celebrity chef is also an avid biker, traveler, and a passionate foodie.
Chef Gary Mehigan was in town for showcasing his travel-inspired culinary skills for the C-Suites guests in the city. A sit-down dinner themed after the 'Seven Wonders of the World' has been crafted by Chef Gary Mehigan which presents the culinary masterpieces inspired by Peru, Jordan, and Brazil along with other countries. The beauty of this menu is the carefully chosen premium ingredients such as fresh daikon, fennel pollen, salted fish roe called bottarga, and hibiscus jelly, to name few.
I was invited for a media preview followed by high-tea at the beautiful venue, Riwaz; the North West Frontier restaurant at The Ritz-Carlton, where Chef Gary Mehigan spoke about the concept and prepared an awesome Peru inspired dish which was a Scorched Salmon with caramelized miso mayonnaise, ceviche pickles, and edamame.
'Seven wonders of the world' inspired menu will be a first ever concept for the Indian corporate world comprising of the creme de la creme from the business, finance, media, and technology communities. The CEO series has been conceptualized by New York's famous luxury brand consultancy firm, Evolve and the very first edition of CEO series was presented by Amex in association with BMW and Etihad Airways, hosted by noted journalist and epicure Vir Sanghvi.
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| Chef Anupam Banerjee with Chef Gary Mehigan |
Seven Wonders of the World inspired dishes are the following -
Peru - Scorched Salmon, caramelized miso mayonnaise, ceviche pickles and edamame (Non-veg)
Sweet corn Humita, caramelized miso mayonnaise, ceviche pickles and edamame (Veg)
Brazil - 'Moqueca' crustacean veloute, sweet onion puree, bottarga and Brazil nut (Non-veg)
Young coconut, lime and pea veloute, sweet onion puree, puffed rice and Brazil nuts (Veg)
Jordan - Compressed watermelon, raw and cooked curds, hibiscus syrup, & green almonds
India - Butter roasted cauliflower, fennel pollen, green fennel seed, and golden raisins
China - White cooked chicken, ginger jelly, black sesame, celery, and spring onion (Non-veg)
Charred cottage cheese (Paneer), wild mushrooms, ginger jelly, black sesame, celery, and spring onion (Veg)
Egypt - Slow cooked lamb shoulder, toasted grains, dal, pine nuts, and kohlrabi (Non-veg)
Slow cooked baby eggplants, pomegranate, toasted grains, dal, pine nuts, and kohlrabi(Veg)
Italy - 'Conco d'Oro' lemon curd and olive oil Semifredo, golden meringue, orange syrup, candied and fresh citrus
Kudos to the entire team at The Ritz-Carlton, Bangalore, and Madison PR agency for organizing this event. Located in the Central Business District (CBD) with 277 luxurious rooms and suites, 6 contemporary F&B venues, The Ritz-Carlton, Bangalore is the first Ritz-Carlton hotel in India and it's a perfect place to host any celebration or events.
Being a Home Chef and a Food Blogger I adore Chef Gary Mehigan and meeting the person who works wonders with his masterstrokes will be a moment to cherish lifelong.
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