FEA has been a catalyst for collaborations between home chefs and restaurants or hotels for food festivals. Geetika Khanna Duggal talks to Ankita J Sharma about her experience of the Malwa food festival.
Do you think such food festivals can support home chefs?
Such food festivals are a novel idea that gives recognition to home chefs, enhances their confidence and provides opportunities to work with the catering community. It was good fun and a great learning curve to work with the chefs and team in food preparation, plating and serving.
How did you decide the menu?
Having lived in Madhya Pradesh for 25 years I have tried many Indore delicacies and a flavourful range of Malwa’s regional food. I was guided by the most experienced Anil Mulchandani who helped me to decide the mix of dishes that would go into the Malwa Thali and combination meals. The menu was much appreciated by diners.
Was it challenging to work in a commercial kitchen?
It was wonderful working in a hotel’s kitchen with so many facilities available to enhance the preparation and serving of the menu. Working at the House of MG was an absolutely amazing experience and an opportunity to interact and work with highly experienced organisers and team members. It was great learning in food preparation, catering to a number of diners and food connoisseurs. While guiding and supervising the team in the making of dishes, I endeavored to maintain the authenticity of the dishes.
Who encouraged you to take on the challenge?
Chef Ashish, Bansari and other members of the House of MG were a constant support. The FEA members and bloggers also came for the trials.
Which were the heart-warming moments?
The Dal-Bafla, Khopra Patties and Milk Shikanji were praised by diners for their authenticity and flavour. I was appreciated by the House of MG team for my hard work and dedication.
