FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Monali Bag Mehta talks to Ankita J Sharma about the experience of handling Bengali food popups.
Do you think such food festivals can support home chefs?
I am very proud of the fact that I was the first home chef to handle a food festival in the Weekend with a Home Chef series at House of MG. I dared to do that when some home chefs were unsure about the success of such festivals. Such festivals provide a wonderful platform for home chefs.
The Utsav series of Turquoise Villa and FEA was another amazing event I am proud of where I was able to display the non-vegetarian delicacies of Bengal. .
How did you decide the menu?
I represented the Temple Thali of Bengal at The Green House, which was loved and appreciated. I also included Kolkata street food and Odia food on the menu.
At Turquoise Villa, I could include non-vegetarian food.
Was it challenging to work in a commercial kitchen?
Working in our home kitchen is a comfortable job. But when it comes to cooking in a commercial space you have to work with professional-grade infrastructure and have to cook for a large number of patrons. Initially, it was a challenge but it was real fun to work with an experienced team and have access to machines.
Who encouraged you to take on the challenge?
The FEA admin, and you, Ankita, have been my vertebrates through the festivals together with the staff of the respective restaurants, my husband Dharmesh Mehta, son Neev and close friends.
Which were the heart-warming moments?
When Bengali men told me this reminded them of their mother’s food.
