Imagine going out with your family on a bright sunny Sunday and not being able to decide where you want to eat. Your daughter loves Chinese, your husband or wife is craving for Italian and you’re a core North-Indian-cuisine lover. Enter a month-long culinary festival to solve all your family food feuds. Go ahead, heave a sigh of relief!
‘Marvels of the Culinaire Sunday Brunch’ is just that. An amalgamation of six cuisines by a team of expat chefs and an Indian Masterchef, Sadab Qureshi, this aims to revolutionise the food and beverage scene of the city. Every Sunday starting until October 22 at Westin Gurugram’s all-day diner, Seasonal Tastes, six chefs — Marco Murenu, Jatsalid Sirimongkolthong, Venicio Cadavida (aka Chef Dondon), Siow Tek Woon (aka Chef Steven), Anirudh Khanna and, of course, chef Qureshi have together to serve scrumptious food. The guests get the choice to choose their favourites from the multi-cuisine options, without burning a hole in their pockets.
(L-R) Chef Siow Tek Woon, Chef Marco Murenu, Chef Jatsalid, Chef Anirudh Khanna, Chef Sadab Qureshi, and Chef Venicio Cadavida.
Chef Sadab, whose absolute favourite from the Indian menu is Bakra Musallam, has done his homework and preparation from two to three days prior to the start of the festival. “You can get (musallam) anywhere and everywhere in Delhi. But the authentic taste is what makes a place stand out amidst the crowd. Making a musallam is not an easy task. We should cook the dish in a temperature where the meat doesn’t get overcooked. The presentation is solely dependent on how well the prep and cooking are done,” he explains. He plans to keep the basics and shuffle the rest of the dishes each week to bring some variety for his guests.
The trend of trying various cuisines from around the world is on the rise for Indians as they not only want to taste the food but also explore its roots. Chef Khanna shares, “We have brought Indian (both North and South Indian dishes), Italian, sushi, Malay, Thai dishes. But, I have personally made sure that each of the dishes is authentic. The guests of the modern-era don’t just come, eat, pay and leave. They are very much interested in the cooking process, what kind of products have we used and even question the source of the raw materials.”
