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Delhi learns to cook the American way

Delhi learns to cook the American way
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The Taste of Delhi is truly getting global. Walk into any neighbourhood store and you will find ingredients which were termed exotic or unheard of even a few years back. Now from truffles to various kinds of olive oil and meat, you find everything on the racks — and within your budget.
Joining the bandwagon is Food Export Association of the Midwest USA who joined hands with city chef Sabyasachi Gorai (better known as chef Saby) to present a cooking demonstration using ingredients on display at a Gurgaon store to celebrate the US Food Festival in India.

Chef Saby whipped up some lip-smacking dishes like a Wild mushroom cappuccino using Cambell wild mushroom base, button and porchini Mushroom. He also prepared Marinated vegetable & mozzarella caprese using Kraft/American Garden Ranch dressing.

He rounded off with a Betty Crocker Pancake sandwich using Ocean Spray Blueberry and Raisins.
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