Millennium Post

How to cook up a storm and keep it on

How to cook up a storm and keep it on
Have you ever realised that most of our memories are linked to food? You remember the cake your grandmother makes or the favourite chicken soup from a rainy afternoon. And what better way to celebrate the second anniversary of The Imperial's Culinary Club than with some great old recipes?

Vijay Wanchoo, Senior Executive VP and GM The Imperial New Delhi and Ashish Dhar, Chef De Cuisine Nostalgia, 1911 Brasserie with their creative culinary accents dished out the live cooking lesson and taught the techniques of making authentic recipes filled with divine inclusions which have been famous forever. 

The menu had Fresh Mushroom 'Gousse D’ail', Lobster Thermidor, Coq Au Vin, Risotto cake with slow braised vegetables and Crepes Suzette - talk about warm, cozy and comforting!

 'We started the concept Nostalgia at 1911 Brasserie in 2011 while paying tribute to the centenary year of Delhi. The endeavour was to present the city with a selection of traditional European fare and typical old world dishes like Salad Layonnaise, French onion soup, Ratatouille, Duck a L’orange amongst others and create unforgettable retro evenings, honouring a legacy and paying homage to the past,' said Wanchoo.  

'Besides offering comfort and relaxed cooking at home with simplicity, our attempt through this session is to enliven the good old days, when life was much easier and food was the ultimate pleasure,' he added. 

Not all hotels get the chance to see their General Manager don the apron and whip up a mean meal. But The Imperial can boast of that. Wanchoo's initial years in the hotel industry was spent as a chef and the audience got a chance to witness the man in action.  The dishes cooked at the event are all available at Nostalgia 1911, the restaurant at The Imperial. Head over for the weekend - you won't regret it! 
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