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Foodies devour Delhi chefs' special spread
Indo-Asian News Service

New Delhi, Oct 20 (IANS) Taste buds lucky enough to be tickled by the fare spread out at a gourmet dinner organised on the occasion of International Chefs Day Wednesday went home happy and content.

With a wide variety of food tastefully cooked by the best chefs in town to choose from, it was a veritable feast meant for the gods on the lawns of a city hotel Wednesday night that evoked good participation from a crowd driven by their stomachs and led by their noses.

"There's so much to choose from. It is every foodie's dream come true. We are absolutely amazed with the wide variety of delicacies; it feels like the whole of India under one roof," said Jeremy Stevens, who was at the event with his girlfriend Susan.

The fare included Mediterranean, French, Italian, Kebab delicacies, Delhi specials, Lucknowi, Punjabi, Marwari chaats, Chinese, Japanese, Mexican and Pan-Asian apart from special salads, breads, Indian sweets, western confectionery and Gelato Vittorio ice-creams.

While the discerning eater in a mood for trying new foods was seen at the Mediterranean, Italian, Mexican and salad stalls that served more exotic foods, perennial favourites still ruled the roost.

The Punjabi, Marwari chaats, Delhi specials, Kebab delicacies, Chinese, Indian sweets and western confectionery counters were seen overflowing with people wanting to sample more food.

Surprisingly, the Japanese counter had a lot of takers with people patiently waiting for their turn to fill their plates with sushi and yakitori.

While most chefs enjoyed watching foodies take to their preparations with gusto, some were perhaps disappointed with the lack of adventurous spirit exhibited by the majority.

"Most people who come to our stall ask for spaghetti or pasta which really shows that their exposure to foreign food is limited. Some are however willing to try new stuff when suggested and then they enjoy it," said Mitele Sbardelini, a native Italian from Milan who works in one of the city's leading hotels.

The fact that it was a contributory dinner whose proceeds were going towards Child Relief and You (CRY) only added to the occasion.

The evening started with a prize distribution ceremony where several leading cooks were recognised for their culinary skills in various categories.

"Chefs are gaining more recognition now in India than ever before. Their existence is visible and people who know their food throng specific restaurants based on the strengths of the chefs," said Indian Culinary Forum president Davinder Kumar.

"The role of the chef has changed and he is now a seller, organiser and planner apart instead of being a mere cook. There is lots of creativity and innovation involved as customers are demanding," added the winner of the Golden Hat Chef award.