What Sam says about_____?: Launch - Appetite for Fusion - Canada India Cook book

The Skies for the rest of the world must have been dark because all their stars were shining at this address - 4 Aurangzeb Road at Canada house. It was quite the dazzling night that witnessed star presence of not only some great culinary landmarks in World history but also some big names in the Food World. The night was "The" best Culinary experience witnessed at any diplomatic residence ever. It was a celebration, the celebration of Good food where these world class Chefs launched the fruit of their labour - "Appetite for Fusion- Canada India Cook book" showcasing Canadian dishes with an Indian twist. It was an attempt to showcase how the aroma of popping and sizzling cumin seeds would gel with the sweet smell of a warm Blueberry pie and how our Phirni would taste with Blueberries and Almonds. This fine evening was co-presented by the Delhi Gourmet Club at Canada House yesterday on March 19.

Just like the acclaimed Food Critic Mr. sourish Bhattacharyya said tonight - "Food is a big cultural Diplomat". The Cook book has recipes hand crafted by some big names - Our Cultural Diplomats - like our own Celebrity Chef Sanjeev Kapoor, Chef Manisha Bhasin from ITC hotels who I had only heard of while I was myself working with ITC 15 years ago and saw her finally in flesh and blood; the very famous Chef Roger Mooking who's flown in especially for the launch turning everyday items into the exotique; Chef Peter Blakeman from Canadian Food and Wine Institute; Chef Curtis Pintye - the head Chef at Canada House - the official residence at the Canadian high Commissioner's residence and Anna and David Hambly owners of the Red Moon Bakery who have made Delhi their home for 11 years now. The book features great Indo-Canadian fusion recipes by these master Chef's in all possible categories be it Appetizers and snacks, Mains and even desserts.

Chef Roger Mooking's love with Indian food is very old. He brings in his recipe's his food escapades with his Telegu, malyalee and Sikh friends. Chef Curtis experimented with India food created his Tomato soup for the High Commissioner with a cumin an Mustard seed tadka and he shares this recipe with us in this cook book too.

I must admit that it is delightfully enchanting to read how one can make a Masala Chai Ice Cream blending well with a Maple glazed pound cake or a Kali Mirch Scallop marrying Achari Mayo with Beet Ribbons. The book has dishes we would not normally imagine like the Poutine Makhani, a Bombay BLT with naan and even Madras macaroni with cheese.

We have all tried to make our own kind of fusion food at one point in time or another in our lives. Just like the Canadian high commissioner Mr. Nadir Patel said he would make his fusion Biryani at home with Cheese or make a Thanks giving Turkey with a tikka masala. Well that is fusion food. It doesn't matter what ingredients one uses, but what matters how well all ingredients compete to make a dish a complete dish. And he also mentioned a very interesting fact that 35% of all the chickpeas and lentils in India are actually imported from Canada, and 10% of all chickpeas and lentils in the whole of India are actually Canadian. And that is the depth of the relationship between the two great nations - India and Canada, way beyond just Canola Oil and Maple Syrup.

The evening had some fine food brought to us by Old World Hospitality. The Buffet spread was mind blowing and had some amazing dishes right from Burmese Khao suey to various types of pasta to various intriguing indo canadian fusion dishes.The dishes that really stood out for me were - 72 hour slow cooked pulled pork Bao. I adored Harissa spiced Grilled cottage cheese Morsels. Roomali Paneer Tikka was exotic and buttery and melt in your mouth creamy. I was absolutely delight to taste the Kashmiri spread by Chor Bizarre especially the Aaloo Bukhara Korma and my favourites Tamatar Chaman and Haaq. The last place actually I would have imagined that me - a Kashmiri would have Kashmiri food and that too at the Canadian High commissioner's residence. Well! I could never have imagined that in my wildest possible dreams.

We also enjoyed the Canadian Food quiz and the knowledge about Canadian food was very very informative.

I was honoured to be a part of this celebration of some great food amongst some great people and like Sourish Sir says - "Let our tables always be full."

You can go grab your copy of "Appetite for Fusion- Canada India Cook book". The book has been published by Canadian High Commission and will be available to the public on request.

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