EVENTS & WORKSHOPS
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February 20 @ 12:30 pm – 2:30 pm
The Culinary Lab presents Chutneys Galore by Chef Kiran
On a chilly winter day there is hardly anything like some flavorful chutneys to warm your spirits and to give your taste buds a roller coaster ride.
Peanuts, sesame, jaggery, chilies’, ginger, garlic and fresh herbs ….all natural goodies of winter go into these chutneys. While chutney are often seen as accessories we do believe that they are essential to most Indian meals not only as flavour bombs but as micro-nutrient rich dishes. Every reason to show case the chutneys from Deccan this time – on their own, as well as accompaniments to the hot and winter mains. To wash it all down we have a spiced orange toddy.
A journey through local and a gamut of seasonal chutneys prepared with local ingredients – with two kinds of seasonal rotis, salad, a curry and dessert. Chef Kiran ( Bhushi ) – our culinary Lead and Advisor, would take guests through the features, benefits and preps of each of the chutneys, as well as other items.
- Lehsun & green chilli chutney
- Ginger & jaggery chutney
- Peanut & coconut chutney
- Gutthi venkaya : baby eggplants stuffed with sesame, peanut, spice paste and slow cooked to an aromatic blend
- Dill Raita : freshly plucked dill leaves in home yogurt
- Chinna Punugulu: fermented lentil-rice batter fritters that go really well with the peanut coconut chutney, but try it with ginger or any one of them or all.
- Bajra ( pearl millet ) roti with chives: bajra roti and lehsun chutney are a match made in heaven. With gutthi venkaya and a side of fresh dill raita it’s a meal.
- Upma with carrots and peas that can be had with all chutneys.
- Pineapple halwa made in ghee
- Spiced orange toddy
Date: Sunday, 20th February 2022
Time: 12:30 pm – 02:30 pm
Venue: Edible Routes- Amarkanan farm
Farm no- 3, north drive , DLF Chatterpur
Location – https://g.page/Amarkanan-Farm?
About Chef & The Culinary Lab
Chef Kiran (Kiranmayee) Bhushi has worked in various parts of the world, drawing influences from across cultures, and is well-known for her many culinary achievements and concepts. With over 30 years of experience in the culinary world, Chef Kiran has accumulated skills and achievements across South Asia and North America. Originally from Andhra Pradesh, Kiran has covered many aspects of culinary culture. She established an original idiom of fine dining at Gunpowder, back in 2009 at Hauz Khas village in New Delhi, where she was Co-Founder and Chef. This initiative went on to influence the restaurant industry in urban India. Kiran’s food creatively brought the home kitchen into dialogue with the high-octane world of gourmet cuisine. She has worked in diverse settings all over the world, from her time as guest chef in Chicago to her stint as visiting artist-chef at the Kochi Biennale. Kiran is also a university professor and one of India’s leading academics in the field of food studies with several books and articles to her credit. A deep and lifelong quest to understand all aspects of food and ingredients led her to farming, which she does in her Himalayan farmstead.
The Culinary Lab is a brand owned by Kitchen Kemistry Private Limited – a boutique food services company that serves B2B and B2C communities in a sustainable
way – using ingredients that are local, seasonal and sustainable. We operate out of a state of the art kitchen in Gurugram that maintains top quality hygiene and safety. Niche and contemporary, we want to bring in the true farm to table concepts in collaboration with farms for authentic taste and flavorsome food cooked by our Chefs.