Located on an elevated platform that spreads naturally around a banyan tree and surrounded by a water body, the studio’s storyboard features a menu celebrating the spice traditions of the five regions in India. The focus is on authenticity of Indian spices, their varying…
Located on an elevated platform that spreads naturally around a banyan tree and surrounded by a water body, the studio’s storyboard features a menu celebrating the spice traditions of the five regions in India. The focus is on authenticity of Indian spices, their varying flavours and cooking techniques. The storyline – cuisine from the Northern region of the country (Punjab, Rajasthan, Kashmir and Awadhi style of spice mixes) Badam aur Dalchini Murgh, South Indian (Kerala, Tamil Nadu, Andhra Pradesh) – Chettinad Kozhi Tikka, Eastern influences (Assam, Bengal, Orissa), coastal cuisines from Western India Singhada aur Matar Chowgra, (Maharashtra, Karnataka, Gujarat) and Goa Prawn Balchao and Beef Assad…The pairing is done with spices and wine.
The editing: To get the right ‘spice’ mix, the team has delved into home cooking and studied the different ingredients. The mixing: It is a canvas on which the team works, so they have picked up the best flavours to showcase an evening. The final show: From fresh produce and spices to serving styles unique to specific regions, every meal immerses you in a rich experience of India’s culinary traditions and spice history. One can also choose to opt for a culinary journey with the chef to learn about signature Indian delicacies, cooking techniques and age-old culinary secret. It’s a story specifically crafted for you.
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