N. Dennis 07-10-2014 Seychelles India Day 2014 The grand finale with Chef Kapur Chef Kunal Kapur brought the flavours of India to Seychelles at the gala lunch at Constance Ephelia Resort on Sunday. The luncheon showcased a range of signature dishes and India’s best known recipes. Achari paneer tikka croquette (Pickled cottage cheese and potato, crumbed and fried), Kheema kebab (Minced lamb balls cooked with fenugreek leaves and fried), Kozhi fry (Chicken strips marinated with curry leaves and lime and fried in a batter) Sikandari raan (Indian spiced leg of lamb), Besan chilla (Indian gram flour), murg malai shorba (Chicken creamy soup), dal ka shorba (Lentil soup), gosht beliram (Mutton curry), chicken and potato stew, panner makhni (Cottage cheese curry), Subz briyani (Vegetable biryani) and assorted Indian breads. These were some of the delicious dishes you missed out on if you did not attend Chef Kunal Kapur’s grand buffet at Constance Ephelia’s Corossol Restaurant on Sunday afternoon. The event was organised as part of the Seychelles India Day programme by the Indian Association of Seychelles. Chef Kunal Kapur, a creative expert in Indian curries and kebabs who has an in-depth understanding of North-West Frontier Punjabi, Awadhi, Dakshin, Italian, European and Goan cuisines, was at the centre of Sunday’s festivities. At the gala lunch, Chef Kapur served up a buffet menu that tantalised guests’ taste buds with sensual flavours and subtle spices as he brought the tastes of India to the Seychelles’ shoreline. TODAY in Seychelles spoke to the chef before he took his seat to lunch with Maestro Ilaiyaraaja and other high dignitaries. “It was honour to be part of the Seychelles India Day 2014 and to be so graciously hosted in a beautiful country with amazing hospitality from the people of Seychelles,” Chef Kapur said. Asked about the magic ingredient he adds to his food, Chef Kapur said it was “patience”. “I keep the originality of each dish and this allows me to fine-tune any dish according to the individual’s palate,” he said. The chef also revelled in the opportunity to bring the best of India and Seychelles together in his special buffet lunch menu prepared especially for the event. The Corossol restaurant was the subject of a makeover as a tribute to the event and was decorated with Indian artworks and artefacts, setting the tone for the day’s festivities. On arrival, guests were treated to a pre-lunch musical concert by Stephen Devassy, violinist and music composer Manoj George and the Solid Band who gave the most extraordinary performance. Submerged in the sights and sounds of India – and with the aromas coming from the cuisine wafting through the air – the only thing left to do was to taste the elaborate menu prepared especially for the day. There was no effort spared as guests went on a taste extravagance journey, from the live demo stations through the main course and on to desert. For those who were fortunate enough to sample some of Chef Kapur’s cuisine, the memory of the experience will surely remain. “Once again this year, Seychelles India Day saw the participation of Bollywood celebrities, choreographers, dancers and musicians and we look forward to bring more next year with a different theme,” a representative of the SID organising committee said. Furthermore Minister Alain St Ange’s said he wishes to see Seychelles manifest itself as an ethnically diverse and multicultural society where people and cultures meet in the melting pot that is the Seychellois society. Finally the guests left resort premises singing “Jai Ho” from the film Slumdog Millionaire.
Posted on: Wed, 08 Oct 2014 07:21:22 +0000
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