Delhi learns to cook the American way
19 July 2012 1:39 AM GMT
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.
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.
Next Story
