In the wake of modernisation of Indian cuisine, fusion trends and changing food preferences; South India Culinary Association's panel discussion witnessed chefs discussing the boons and banes of progressive Indian cuisine and sharing their suggestions
Chef Vijay Bhaskaran, Chef Vikram Udaygiri, Chef Jugesh Arora, Chef Abhijit Saha and Chef Rana Gomes
The recently concluded 28th edition FHW Bengaluru had organised panel discussion by South India Culinary Association (SICA), which witnessed prominent chefs discussing on various aspects of modern Indian cuisine. The panel discussion, themed 'Is progressive Indian cuisine effective or affective?', was moderated by Chef Vijay Bhaskaran, vice president, Indian Federation of Culinary Association (IFCA). On the panel were Chef Abhijit Saha, co-founder, director and chef, Caperberry & Fava, Bangalore; Chef Rana Gomes, executive chef, Hotel Royal Orchid, Bengaluru; Chef Vikram Udaygiri, director, Excuisine Food and Beverage; and Chef Jugesh Arora, president, SICA. The panel discussion focused on the evolution of Indian cuisine into progressive Indian cuisine, its effectiveness and setbacks.
Indian cuisine is considered one among the healthiest cuisines in the world. It adopts a balanced combination of various preparations to offer a nutritious diet. "Cookery is an art and a science. Indian cuisine is based on Ayurveda, which promotes health and wellness. For instance, Idli is one of the best meals created, based on science," said Chef Arora, further suggesting that chemicals should be avoided in Indian cuisine, as they are bad for health and they interfere with the science behind the food.
Fusion and confusion
This story is from the July 16-31, 2016 edition of Food & Hospitality World.
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This story is from the July 16-31, 2016 edition of Food & Hospitality World.
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