'Indian Food is Way Beyond Kebabs and Curries'
Chef Saurabh Udinia shares his experience of the San Sebastian Gastronomika, 2017 which was held at San Sebastian (Spain) from 8th- 11th October, 2017.
SAURABH UDINIA, Head Chef, Masala Library, Farzi Café & MasalaBar, Massive Restaurants Pvt Ltd. Participated at the San Sebastian Gastronomika, 2017 which was held at San Sebastian (Spain) from 8th- 11th October, 2017. The theme for the challenge at San Sebastian Gastronomika Euskadi Basque Country 2017 was India. He spoke to BW Hotelier, sharing his experience of taking Indian flavours to an international platform.
“The kind of exposure and experience I got at San Sebastian Gastronomika was phenomenal. When you participate in such events, you always have a scope of immense learning and improvement. Undoubtedly, the four day event in Spain has shown me the new world cuisine concepts,” said Udinia.
According to Udinia, the culinary expedition was all about the Indian local cuisine, street food, the tandooris, biryanis, the spices, the infinitude of breads, the complexity of pulses, the endless curries and a lot more. “It was very fascinating to see other respected chefs participating and presenting Indian Dishes,” he added.
Graduate from Institute of Hotel Management, Catering Technology and Nutrition, PUSA, New Delhi, Udinia is currently spearheading the modern Indian culinary function at Massive Restaurants. “It feels honoured to take Indian food on an International platform. At Masala Library, we showcase our heritage and regional cuisine in a progressive manner keeping the taste as authentic as it can be. It feels good to show that the Indian food is way beyond kebabs and curries,” he told us.
Udinia further plans to promote the Indian cuisine by sharing ideas at the international stages and taking Massive Restaurants to the global level.
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