While food experts often take pride in displaying their skills, this time seven chefs are coming together for a noble cause to raise funds by exhibiting their signature cuisines for a cancer treating facility in the city.
Food with Benefits (FWB), a culinary event in its fifth edition, is coming up with chefs set to patronise the contemporary Indian cuisine at NRI restaurant in Bandra Kurla Complex, on November 22 in support of Tata Medical Centre.
Speaking on his contribution to the event, Chef Paul Kinny of Bellona Hospitality, said, “I will be representing East Indian cuisine, as it is my native culinary heritage, which in my opinion is underrated and no justice has been done to it.
“I am excited to bring forward and showcase the simplicity of solid East Indian flavours, case in point the Bottle Masala, and lend my style and panache to it,” he said.
On joining a health cause, Kinny said, “The ability to extend what we do with food and translate it to a good cause is always a welcome change. Most of the times we cook and train for patrons of our restaurants, but this time there is an additional push because it is for a good cause.”
Chef Mukhtar Qureshi, from Neel ? Tote on the Turf, feels thrilled and honoured to be a part of the FWB ? Indian Food edition because he believes it is a great platform merging the best of both the world of food and charity.
“Also getting together with my peers in the industry and cooking up together will be an altogether different experience and one which I am truly looking forward to,” he said.
On his signature cuisine for the event, he said, “Since I hail from Lucknow, cooking the regional delicacies from there is something which I love and hence will be representing the same as well cooking up another dish with a Kashmiri influence.”
Qureshi will present Guchi Kashmiri Pulao (handpicked Kashmiri morels cooked with fragrant basmati rice and saffron served with Bhavnagiri Mirchi Ka Salan and Burhani Raita) and Jaituni Dudhiya Biryani (kid goat shanks cooked with olives and basmati and whole spices the dum way.
