February 1, 2018
Shruti Anand (977 articles)
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The Food Goes ‘Hara Bhara’ At The Kala Ghoda Arts Festival 2018

The Kala Ghoda Arts Festival hosted annually at the art precinct of Mumbai, is a colourful amalgamation of theatre, dance, music, paintings, cinema, exhibits, shopping, food and a whole lot more. This year the theme being ‘Hara Bhara’, the food at the art festival is all set to follow it and bring up delectable results in doing so.

Discovering The Green Side

A report by the Hindustan Times, also the organiser of the event says the art festival’s food section being powered by Bertolli is sending the message of going green, even with food. “It reflects the festival’s overarching message of going green,” said section curator Roxanne Bamboat while talking to the publication. “The emphasis is on mindful eating. We want to encourage people to focus on regional, local produce, and reduce waste in their kitchens.”

The report further says that the festival will be hosting a workshop by Chef Thomas Zacharias of The Bombay Canteen, who will be cooking with lesser-known vegetable in the country. Plus, there will also be a showcase of the modern Maharashtrian delicacies by the author and food consultant Saee Khandekar along with a demonstration by Chef Sandeep Sreedharan who’ll be making dishes from the west coast of India.

“There is a misconception that coastal cuisine is limited to fish, crab and prawns,” Sreedharan tells the Hindustan Times. “You’ll also find dishes starring pumpkin, purple yam, plantain and tapioca. In fact, many of them would be intrinsically vegan. I’ll share easy-to-cook recipes.”

For those who want to learn more about sustainable practices there are interesting sessions by Chef Varun Inamdar and Chef and Mixologist Arina Suchde. While Inamdar will focus on cooking with leftovers, Suchde will be cooking with those parts of the vegetables which are often left out or discarded like the carrot skin and broccoli stem.

There is also a special workshop by Amrita Raichand known for her ‘Mummy Ka Magic’ cooking show and she’ll give some expert tips for your child’s tiffin. “The festival’s theme resonates with my cooking philosophy of using natural ingredients. For instance, I use beetroot, spinach and carrot in my pasta recipe. I’ll share tips and tricks,” she tells the publication.

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Shruti Anand

Shruti Anand

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