A dash of diversity, a dollop of inventiveness and a sprinkling of creativity best described the evening at the ET Startup Awards 2018. And it also reflected in the extensive menu that The Leela Palace in Bengaluru rolled out for the guests.
While startups may be known for their lean budgets, there was no bootstrapping when it came to the spread, which included a mix of Asian, Indian and Continental options. Guests were greeted with refreshments that included tea, coffee and a variety of baked goods.
Once the awards ceremony concluded, tables were set for a sit-down dinner for the winners and jury members. But in true startup style, guests preferred to keep things casual, moving around for some power-packed conversations.
Rishad Premji, Nandan Nilekani, Amitabh Kant, Subrata Mitra and Kris Gopalakrishnan interacted with the young winners.
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Cocktails and snacks included a mix of za’atar marinated olives and vegetable crudités with a creamy chevre dip. Guests networked and feasted on starters such as garden pea and fresh mint croquettes, delicate truffle flavoured mushroom bouchees and golden apricot stuffed dahi ke kebabs.
The chefs added drama to the main course with live Burmese khow suey and appam stations. Other items on the menu incorporated local and global flavours, with curd rice served with pomegranate, cheese platters, and Greek and Thai salads, among other items.
The main course boasted of an international mix such as zucchini and eggplant parmigiana with pesto and parmesan, stir-fried Lohan vegetables, along with Indian favourites with a twist, such as slow-cooked paneer hara pyaaz, sautéed okra with water chestnuts, North Keralastyle basmati pilaf with seasonal vegetables and more.
For dessert, the guests were spoilt for choice. The tables were laden with Guanaja chocolate parfait, classic Italian tiramisu, pink guava and raspberry champagne trifle and baked angoori jamun with meetha boondi.
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A Culinary Delight: 7 Royal Families, 100 Dishes & Nostalgia Redux
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Seven royal families. More than 100 dishes. And a dash of culture and heritage on the side. At the ITC Maurya’s ‘India’s Royal Cuisine: The High Table 1857 to 1947’ food fest in the Capital, nostalgia came alive as regal cuisines ruled the evening.
Cuisine diplomacy of the erstwhile royal gharaanas were brought to life, thanks to the princely states putting their best on the table. Some closely-guarded culinary secrets found their way in the form of aroma-filled gravies and delicious kebabs.
Seven royal families. More than 100 dishes. And a dash of culture and heritage on the side. At the ITC Maurya’s ‘India’s Royal Cuisine: The High Table 1857 to 1947’ food fest in the Capital, nostalgi..
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Sailana, a princely state located in Madhya Pradesh, was famous for its hospitality, cuisine and wine in the days of the Raj. And all recipes emanating from the royal kitchens are laced with exotic spices, rose petals and sandalwood powder.
In pic: The Sailana Seekh Kebab Korma, a specialty of the royal kitchen, was presented by H.H. Vikram Singh of the Sailana royal family.
Sailana, a princely state located in Madhya Pradesh, was famous for its hospitality, cuisine and wine in the days of the Raj. And all recipes emanating from the royal kitchens are laced with exotic s..
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The Salar Jung family was a noble clan of the erstwhile Hyderabad state under the Nizams. It is said that the royal women of this clan would sit with hakims to gauge the link between food and health. The cuisine relies on fresh ingredients, and uses a souring agent in every dish, adding a tartness in their food.
In pic: The Gosh khada masala, an exclusive recipe of the noble family, was showcased by Kunwar Rani Kulsum Begum at the ITC Maurya’s Responsible Luxury initiative.
The Salar Jung family was a noble clan of the erstwhile Hyderabad state under the Nizams. It is said that the royal women of this clan would sit with hakims to gauge the link between food and health...
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The Bhainsrorgarh fort has been converted into a luxe heritage hotel that is run by Vrinda Kumari Singh and Hemendra Singh, members of the erstwhile royal family. The cuisine here boasts of Rajasthani regular and exotic fares, both vegetarian and non-vegetarian.
In pic: The Makai ke kan has been a family recipe of the Bhainsrorgarh clan.
The Bhainsrorgarh fort has been converted into a luxe heritage hotel that is run by Vrinda Kumari Singh and Hemendra Singh, members of the erstwhile royal family. The cuisine here boasts of Rajasthan..
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For the uninitiated, the Akheraj dynasty lies between the borders of Marwar and Mewar, and its cuisine, naturally, has been influenced by both. This region boasts of Hara Maans, Rabori and Matki Maans as its signature dishes.
In Pic: The Amla Murgh was on display at the Akheraj kiosk. It was put to its final form, thanks to the efforts of KS Akshraj Jodha, the 14th descendant of Rao Akheraj, and a celebrated chef, too.
For the uninitiated, the Akheraj dynasty lies between the borders of Marwar and Mewar, and its cuisine, naturally, has been influenced by both. This region boasts of Hara Maans, Rabori and Matki Maan..
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Kangra, with its ancient fort, is presently the home of the Katoch dynasty, considered to be the world’s oldest, surviving royal family. And its food, like its history, is homely, rich & intense. Amongst festive food, the traditional meal, Dham finds an instant mention.
In pic: The Mukundwadi is one of the key dishes of Kangra and Mandi Dham.
Kangra, with its ancient fort, is presently the home of the Katoch dynasty, considered to be the world’s oldest, surviving royal family. And its food, like its history, is homely, rich & intense. Amo..
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The land of fruits and nuts, Kashmir, is famous for its scrumptious cuisines. And it remains generous to both, vegetarian and non-vegetarian, with cinnamon, cardamom and saffron spicing it up.
In pic: The Mirchi Gosht, a signature dish of the Jamwal dynasty, left its royal stamp on the assembled guests.
The land of fruits and nuts, Kashmir, is famous for its scrumptious cuisines. And it remains generous to both, vegetarian and non-vegetarian, with cinnamon, cardamom and saffron spicing it up.
In pi..
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The Rampur state used to be a princely state of British India. The cuisine, a courtly one, graduated over time and became a melting pot of the Mughlai, Awadhi, Afghani and Rajput flavours.
In Pic: The Bonga Nihari was given its royal touch by Nawab Kazim Ali Khan, a royal member of the Rampur clan.
The Rampur state used to be a princely state of British India. The cuisine, a courtly one, graduated over time and became a melting pot of the Mughlai, Awadhi, Afghani and Rajput flavours.
In Pic: T..
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Over the next 10 weekends, there will be royal menus on the table at The Pavilion, dedicated to classics of a princely state. In case you want to get a taste of a royal meal, you know where to go.
Over the next 10 weekends, there will be royal menus on the table at The Pavilion, dedicated to classics of a princely state. In case you want to get a taste of a royal meal, you know where to go.
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