This summer, while many readers are traveling, we're taking the opportunity to talk about international cuisine. Many of our staff are using their vacation time to gain creative and culinary inspiration from destinations such as Spain, Switzerland, South Africa, Portugal, France and Thailand. Our kitchen is also run by chefs who are from all over the world.
Indian Cuisine is high on the list of many people’s preferred culinary styles and it offers delicious options for vegetarians too. We have many requests for Indian cuisine from traditional Indian clients and non-Indian alike, for corporate and social events, as well as weddings and traditional Sangeet.
Executive Sous Chef, Michael Finizia, remembers the first time he tasted Indian Food, “I couldn’t quite put my finger on what spices were in there, but there were so many, creating a beautiful medley. Years later, with an Indian chef by my side, Indian Cuisine still brings out the entire kitchen spice cabinet: Fenugreek, Coriander, Cumin, Mustard Seed, Curry Leaf, Cardamom and Turmeric, the list is endless. A pinch here, a dash there and a perfect balance is always found.”
Indian Cuisine varies greatly depending on regional, cultural and religious influences, although there are a few traits uniting each region. One thing each region shares in common is the use of spices, with some dishes using upwards of ten different spices. Curry is another common thread found throughout India, with ingredients and consistency differing according to the region. The use of rice, and pulses or legumes such as lentils and peas is typical throughout the country.
Our Sous Chef, Anthoni Doss Ramesh, hails from Chennai in Southern India, and his extensive experience includes degrees in business and hotel management & catering, with a focus on the theory and practice of international and traditional cuisine. Along with Executive Sous Chef, Michael Finizia and Execeutive Chef Vincent Gourmet, Anthoni presides over preparation and presentation of the Tour of India menu which features items from all over India.
Chettinad Fish Curry, Palak Paneer (spinach and cheese,) Channa Masala (chickpeas,) Dal Makhni, Vegetable Jalfrezi, Chicken Tikka Masala, Vegetable and Chicken Biryani, Bhigan Bartha (Smoked Eggplant and Minced vegetables,) and the Tandoor Station are all firm favorites. We always serve an abundance of fresh naan, including plain, garlic, mint, cheese and sesame naan, along with an assortment of dips and chutney.
According to Chef Michael, the two things that enhance Indian cuisine are blooming the spices and allowing a good amount of time for the flavors to incorporate. In India, stews and curries are often started in the morning and simmer in a low oven all day. Blooming spices means gently frying them in oil to bring out the flavor.
For your next event, consider an authentic Indian spread planned and prepared by a knowledgable international team. In the words of Chef Michael Finizia, "Make it Indian, make it spicy and make it the talk of the town!"
