The networking dinner aimed at presenting fresh salmon from Norway that is produced in the cold, clear and pristine Fjords of Norway. The fresh Norwegian salmon was highly appreciated amongst the Executive Chefs, sales directors and F&B managers that were present from the top hotels in Delhi.

THE NORWEGIAN Sea Food Council hosted an exclusive Seafood from Norway dinner with The Ambassador of Norway, Nils Ragnar Kamsvaag and Yogi Shergill, Director at Norwegian Sea Food Council(NSC). The networking dinner aimed at presenting fresh salmon from Norway that is produced in the cold, clear and pristine Fjords of Norway. The fresh Norwegian salmon was highly appreciated amongst the Executive Chefs, sales directors and F&B managers that were present from the top hotels in Delhi.

The grand buffet dinner curated by Chef Saby, awarded President award as best chef in India, offered a glimpse of Norwegian Aquaculture that is known for producing consistently delicious, delicately flavored Salmon dishes. The scrumptious menu comprised of appetizers, & mains like Achari salmon, spicy tamarind glazed salmon, chili glazed salmon with chili caramel, Salmon coconut malai curry, Chive pancakes with smoked salmon, green olive chutney, Lemon meringue Pie and the list continued.

The Ambassador of Norway,  Kamsvaag  at the occasion said, "It was a great dinner event with all the top Chefs, hoteliers of Delhi and I had a wonderful time interacting with all of them. I am glad that I could host such an event and also about the fact that our seafood from Norway is appreciated in India too."

Speaking on the occasion, Director at Norwegian Sea Food Council Mr. Yogi Shergill said "It was an honor to meet so many great Chefs from the hotels and restaurants in Delhi. We also got a positive response for the fresh Norwegian Salmon and many said they would start putting salmon dishes on their menu very soon."

Chef Saby, shared "The team of chef's here and myself had a great time working and cooking this fine and high quality Salmon. The fish lends itself beautifully to cold appetizers, hot starters, mains and other cured dishes. Since, I am based in Delhi, it was even more comfortable and fun cooking for my fellow Chefs and serving them at the embassy. We could achieve  much more than we thought as the quality and versatility of the Norwegian seafood  is unique and unparallel. I would like to encourage all fellow chef's, restaurateurs and hoteliers to use the same and improve their cuisine!"