It was a week full of bliss for food connoisseurs of Delhi as the Michelin star chefs were in the Capital for the CSSG 2013 summit. Yes, indeed it was a reflection of how the food trend in Delhi has changed and how taste buds of Delhiites have evolved to accept global cuisines. Anand Kapoor is the man responsible for the successful summit. He started Creative Services Support Group (CSSG) as a charity in 2010 to support underprivileged youth through creative sectors. To further strengthen it, this year he compiled a book called “Taste – 7 Michelin Star and Celebrity Chefs”. Apart from the wonderful recipes the good thing is that some part of the sales will go towards the uplift of the underprivileged youth. Published in India by Om Books International, “Taste” is a bouquet of recipes by seven Michelin star and celebrity chefs like Anjum Anand, Ian Curley, Vineet Bhatia, Vikas Khanna, Frances Atkins, Laurie Gear, Marcello Tully and Anand kapoor. The book takes the reader on an unforgettable gastronomic tour across India, Australia, the U.K. and the U.S.
Anand says, “‘Taste’ is a book bringing different cultures reflected by their cuisines on one platform. It has a global appeal.” ‘
It was gratifying to see Anand recalling his roots by inviting his mother to the stage while launching the book along with the chefs.
According to him the selection of dishes is unique, with “simple recipes which can be made at home easily.” Vikas Khanna, who runs Junoon, an upscale restaurant in New York, puts octopus chaat in the book at the top of his menu to start with. Octopus, considered exotic, is here made with lots of tamarind chutney, one of the core ingredients of an Indian chaat. Anjum Anand, one of the two female contributors to the book offers fluffy spinach koftas in creamy tomato curry, as something very simple to make that tastes great.
I tried my hand at Marcello Tully’s bread and butter pudding which turned out to be a yummy option.
Anand has introduced some of the basic recipes which an Indian would love to have. Chicken korma and tea infused chickpeas (chhola) along with his Nana’s Coffee mousse cake is definitely a must-try delicacy. Photographs used in the book are elegant and tempt one to try out the dishes.
