Bisi Bengaluru: Charity begins at the chef's kitchen

Noble causes. Yearly gourmet grazing. And a cornucopia of the best chefs and their signatures at one place, the Food Lovers’ Chefs for Charity is here. But this time, it takes a journey into lost flavours too with a group of mindful students reviving lost recipes of the coutry. From brahmi and sandal leaves and its katna to dishes from Nepal, the regional flavours of our country will also be served at this extravaganza. Come February 24, this signature epicurean wonder that was started by Kripal Amanna, publisher and managing editor, Food Lovers, which is in its fifth edition, brings gourmet offerings. To be held at the Lalit Ashok, this year, there’s a special table of forgotton traditional culinary stories, that a special Christ College culinary team will add to the burgeoning array of yums on display. Scouring ajji’s and amma’s kitchen secrets, the Christ team will bring to life regional cuisine which is the mood across the city. At a time when charitable initiatives speak for the faceless and needy, the common currency — food, as always will bring people together for a just cause. And this year, the Chefs for Charity will support 11 important causes and what’s great is that these causes are nominated by participating chefs — Colours of Life, Chiguru, Children’s Movement for Civic Awareness, CRY, CUPA, Prerana Resources Centre, St. Gaspar Charitable and Educational Trust, The Akshaya Patra Foundation.

But, it’s better to hear it from the horse’s mouth, and Kripal Amanna is thrilled, “It’s wonderful to present the fifth edition of Food Lovers’ Chefs for Charity, an event that has now become Bengaluru’s most-awaited gourmet grazing experience for a noble cause. We have 12 restaurant pavilions at the event, and we expect around 350 guests, each of whom will buy a donor pass for Rs 2,150. There are limited early bird donor passes available Rs 1,950. All proceeds from the sale of the donor passes will go to various registered CSR causes which have been nominated by each participating chef.”

They had a strong 300 people participating last year, and this year promises to to be bigger, and better. Their unique association with Christ College’s Department of Hotel Management will see students set up a pavilion with forgotten recipes. For Ashish Sanyal, executive chef, The Lalit Ashok, and Oko also participating, the idea and the heart behind it is something that he loves, “We are showcasing one of Oko’s signature creations, Spicy Salmon Uramaki which is testament to the freshness of the fish and the skills of our sushi master chef!” he says.

“It is a great pleasure for me to be hosting this gourmet grazing experience with my fellow chefs for a truly noble cause, which benefits so many CSR organisations,” says Abhijit Saha, chef, patron and director, Rock Salt, who will have the Khasta Roti Tacos from Rock Salt on the menu, “Khasta Roti Tacos is an inspired Indian Tapas and it resembles mini tacos or tostadas. The base is made with crispy mini Khasta Roti and topped with Amritsari Chole, Avocado or mango salsa depending on the season, sour cream and fresh jalapeños are added. There is also a non-veg version made with chopped lamb Rajan. I first created the Khasta Roti Tacos for Saha Singapore four years ago. Today, they are are available at my new Indian restaurant and bar, RockSalt,” Saha adds.

Be it the Pan Asia trail, with its oodles of bird eye chilli and delectable sauces, or the masala magic of local fare, or desi fare or even Continental favourites, and smoked pork ribs  from a home grown brand in Bengaluru, for foodies, this is a feast for sure.

“Each participating restaurant contributes four dishes to create a grand spread of food. I have had the distinction of participating in all four editions and this time, I am participating with my new Indian restaurant, Rock Salt,” adds Saha.

We loved the traditional scouring that the Christ team has done, and Arman Thapa, Nishit Nambiar and Swathi Hegde of Christ (deemed to be University) Department of Hotel Management have had a journey replete with local manna, “For three years now, Swad, a movement by the Hotel Management students of Christ has worked to promote ethical and traditional consumption and production of food, and to bring in the lost flavours of India. With over 50 events to understand more of the Indian tradition, at this edition, young chefs will curate authentic dishes from mother cuisines. We have Brahmi leaves blended in buttermilk and coconut milk and Sandal leaves' katné, Ghorkali lamb curry made the way it is authentically done in Nepal, the yummy bottle gourd manni, from Mangalore,” say the students of what will be showcased. When eating signature morsels can change lives as well, this chefs for charity is on cue. And much needed today.

Venue: The Lalit Ashok Bangalore
Event Date: 24-February-2018
Time: 12:30 pm - 3:30 pm
Registration Fee: Rs 2150 + Tax
Early Bird Fee: Rs 1950 + Tax