This year Delhi witnessed the 31st
edition of Ahaar International, a 5 day annual event organized by the food
ministry of Government of India to celebrate all that is in the world of food and
hospitality. From natural produce to processed foods, from crockery to
glassware and to B2B consumers, everything comes under one roof to showcase the
spectrum of this industry.
This year, as the festival was in its
full grandeur I was invited to visit Canada's Pavilion which was setup with the
joint efforts of Agri Foods Canada and Canadian consulates present in Delhi and
Chandigarh. With a motive to introduce us to some of the most valuable Canadian
produce, a live cooking demonstration was done by renowned-hotshot Chef
Sabyasachi Gorai and his team.
As I visited the festival in early
hours, they were churning out some breakfast made with the best and most sought
after produce of Canada. During this live cooking demonstration we were
imparted with an in-depth knowledge about products like maple syrups, flax
seeds, pumpkin seeds, chewy cranberries and many more, that are an integral
part of Canada's local produce.
As we were greeted and welcomed by the
ever smiling chef, we first tasted two types of cranberries, the fresh ones and
other soaked in some apple juice. These were so delectable that one could binge
on them all day, we could taste the natural sourness of these berries and
through the tasting we were told about its beautiful cultivation process. Next
we tasted two types of maple syrups- an amber and a dark. Often when we are
introduced to an ingredient, we barely put an effort to know about its birth or
origin. Trust me, when you get to know the story behind an ingredient, its
value and the joy of using it increases by multi-folds.
Next we tasted a Banana and Chia Seed
Smoothie which was so refreshing and sweet. The dish that stole the show was
Arborio Milk Conde with Blueberry Compote. Arborio rice was cooked slowly with
milk and sugar, topped off with some walnuts and maple syrup and served with a
blueberry compote which is fruit cooked in its own juices and it was spiced
with mild star anise. The combination was so exquisite; it was like the best of
nature's on a plate. The last on the menu was some Puffed Rice, Flax Seeds and
Pumpkin Seeds, coated with chocolate, flavoured with a hint of green cardamom
and dusted with castor sugar.
More than a tasting session, it was like
a learning experience about the amount of time, effort and care that goes into
growing and nurturing the ingredients we use. With every step of cultivation
comes a story, a history and we should cherish the nature's valuable produce.
When we say that quality comes at a price that is because so much has been
invested to deliver you the perfect ingredient for your kitchen.
Value it. Cherish it.
Coverage and Compilation : Ritika Dhawan
For Foodmaniacs