FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Shivangi Rohit Khanna talks about the experience of preparing Navratra fasting foods for the Punjabi Food Festival at House of MG.
Do you think such food festivals can support home chefs?
I genuinely enjoyed working with House of MG. My learning curve was how to work in bigger quantities and how you have to stay organized.
How did you decide on the menu?
My festival was during the Navratri festival when people fast with food made without onion and garlic. I designed the menu with the help of Anil Mulchandani to include dishes keeping in mind the dietary laws of Navratra. Grains were substituted with flour made using water chestnut and amaranth, raw banana was used in place of root vegetables, and I used rock salt for the seasoning.
Was it challenging to work in a commercial kitchen?
I genuinely enjoyed working with House of MG. Abhay Mangaldas praised me. Bansari helped me in media management. Chef Ashish Sharma was very supportive to me in the kitchen.
Who encouraged you to take on the challenge?
Everyone was very helpful and understanding. My husband Rohit Khanna stood by me every second of the festival.
Which were the heartwarming moments?
Being told, we are completely sold out, three times on a Sunday!
