FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Reena Mohnot talks to Ankita J Sharma about the Marwari Food Festival at The Green House
Do you think such food festivals can support home chefs?
Food festivals are a wonderful opportunity for home chefs to showcase their cooking skills and explore the possibility of turning their passion into profession. I am glad Anil Mulchandani and Abhay Mangaldas gave us this opportunity.
How did you decide the menu?
Being from Jodhpur, some of my specialties are Chakki ki Subzi, Gulab Jamun ki Subzi, Rasgulle ki Subzi, Ghewar, Mava Kachori, Mirchi Bada, Pyaz Kachori, Kabuli and, of course, Dal –Baati – Churma without which a Rajasthani food event is incomplete.
Was it challenging to work in a commercial kitchen?
Thanks to the support of the House of MG Team, my family and my business partner at Dhora-Flavours of Rajasthan brand, I managed the event quite easily and confidently.
Who encouraged you to take on the challenge?
FEA members were very encouraging.
Which were the heart-warming moments?
The most moving moment was when Kamal Mangaldas, said, “meri maa ne muje aisa khana bnana kyu nhi sikhaya (why did my mother not teach us to make such food)”. I was touched by this statement.
