ET Awards 2017: Mughlai main course, Gucci Gremolata and molecular gastronomy on the menu

An impressive guest list and interesting speeches only need an innovative menu to complete a successful evening. And that's what happened at the ET Awards for Corporate Excellence held at the Trident Hotel, Nariman Point in South Mumbai.

The menu included Mughal-inspired food with a contemporary twist, with dishes such as the Palak Aur Chilgoze Ka Shorba with Gucci Gremolata (a zesty-herbed condiment) and Nagori Mirch Aur Rajmah served with a delicately spiced chèvre.



The chefs added a little more drama to the menu with a dash of molecular gastronomy as seen with the palate cleanser of Banta Lemon & Mint Granite, which had a touch of jal jeera dust. The main course included a range of flavours such as Tandoori Bhuniya Kadhai Paneer, Spiced Potato Podimas with curry leaves, Mawa Pudhina with a seasonal cranberry murabba on the side and a wholesome Miloni Tarkari served with edamame and singhara. The bread basket too boasted of some interesting creations such as the indulgent cheese naan and mirch choor paratha.



Guests were spoilt for choice as they ended their meal on a sweet note that included an Indian mishti sampler, comprising Badam Halwa, Kesari Rasmalai infused with saffron and a delicate Rose Petal Gulkand Ice Cream as well as seasonal fruit. And as the evening progressed, guests were seen enjoying freshly-brewed Madras filter kaapi and tea and hand-rolled thandai pralines over conversation.