Those who enjoy trying out new recipes or brushing up their culinary skills will find much to interest them in the recently-launched Great Foodie Cookbook (an endeavour of the Great Foodie Loyalty program of the GRT Hotels).
The book, the first copy of which was received by popular food critic and writer Geeta Doctor, contains recipes chosen from 25 restaurants of the 10 GRT hotels and resorts across Tamil Nadu, and tries to capture the soul of the local cuisine — be it from Madurai, Vellore, Kanchipuram, Mahabalipuram or Chennai.
Speaking at the launch event, Vikram Cotah, senior vice president, GRT Hotels & Resorts, said, “We want to share recipes and methods in this book, so guests can try them out at home. I think there is a great foodie in all of us that needs to be stimulated and we want to do it through this cookbook, which is categorised and indexed for ease of use. Besides, the chefs are highlighted in it, so people can call them and take tips, when exercising their culinary skills at home or at parties.”
Seetharam Prasad, Chef Culinaire of GRT Hotels said, “Our Chefs have won many awards at the national and International levels. After all, cooking isn’t merely about knife skills or skilful presentation, but it is deeply philosophical and individual. All the recipes have ingredients that are available locally as well as in specialised stores. Our chefs will also help customers source ingredients, if required.”
As hosts of the forthcoming Madras Couture Fashion Week that showcases the creations of up-and-coming designers, GRT Hotels and Resorts will present the Great foodie Cookbook to the audience.
The fashion week is being organised by Jupiter events on June 20 and 21 at Radisson Blu Hotel GRT Chennai, GST Road. Designers from Chennai and Bangalore will showcase their lines in five shows on both days from 6 p.m. to 10 p.m.
Each show will comprise three sequences with top models walking the ramp. GRT Hotels will launch the Great Foodie Cookbook between 8 p.m. and 9 p.m. on June 20 and 21 where, for the first time, Chefs will walk the ramp with a showstopper, wearing edible accessories.
