FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Divya Thakkar in conversation with Ankita J Sharma about her experience of the Kutchi Food Festival at The House of MG.
Do you think such food festivals can support home chefs?
Food festivals offer a great opportunity to empower the home chef, and help us to take our hobby to the next level.
How did you decide on the menu?
I worked out the menu with Anil Mulchandani and the House of MG team to cover various items of Kutch from dabeli and masala cone to vegetables and sweets.
I got good appreciation for the Gulab paak, Coconut Halvo, Methi Thepala with Kutchi style Garlic Chutney and Mint Aam Panna made using jaggery as the sweetener.
Was it challenging to work in a commercial kitchen?
Working in the commercial atmosphere gave a feeling of accomplishment.
I got to network and interact with a lot of experienced people from the food industry. It boosted my self-confidence and willpower.
Who encouraged you to take on the challenge?
The FEA admin and members were a great source of encouragement. The team of House of MG, like Bansari, Chef Ashish and the managing director, Abhay Mangaldas, were wonderful to work with.
Which were the heart-warming moments?
My innovative and traditional dishes and recipes got city-wide recognition beyond the walls of my family’s house. To see the contented smiles of people after having the food was the most fulfilling part. Moreover, the recognition I got through this festival was immense.
