As we settled ourselves down, we were brought a basket of papads and crisps, typical to an Indian meal with classic Dakshin chutneys of tomato, coconut and coriander. They always make for the best munchies while you wait for the parade of food to begin. Also accompanying these crisps was a pleasant and refreshing drink of coconut water and mint. 




There were quite a few of main courses that made their way to the table, signature thali and katori style. Helpings from these dishes were ladled into each of our katories and were accompanied by Rice Pathiri - a staple thin chapati-like bread that is usually served with an array of meat dishes, just like it was this evening. Ummi explained how this pathiri is not really an easy thing to make and takes a long while mastering it. Along with the rice version, is a slightly sweeter coconut version that is deep fried, slightly greasy, but so satisfying with the likes of the tomato chutney and bhindi masala that was served

One of the first dishes from the main courses that came our way was the Alisa - a wheat and mutton porridge preparation which looks very similar to the haleem, but is a lighter (thanks to the lower meat, higher wheat proportion), made fragrant with caramelized onion and a light hand on the ghee. This is the dish that you will go back for, all through your meal and then, if you are like me, post dessert too.



Each of the main courses were distinctive in their flavours. The Kozhi Varattiyathu with onions and fennel paste rubbed on chicken drumsticks is mild, yet very flavourful, with a strong punch from the fennel. Both the Vendakkai Mulakitthatu (Bhindi Masala) with a touch of chilli and Thakkali Vatichathu (Tomato Chutney/Gojju) had distinctive tangy flavours, pairing very well with the pathiri. The Erachi Varatharacha Curry (Mutton Curry) is quite typical of a Kerala style mutton curry that is coconut based.

There is something nice about coming back to where it all began, as I am sure Chef Sumit Batra feels. This alumnus of The Oberoi Centre of Learning and Development spent a few years within the chain and then spread his wings internationally. After stints in Sri Lanka and the celebrated NoMad New York, Chef Sumit is back to where it all began, bringing with him an enhanced skill set and ideas that promise a very satisfying culinary journey for all his guests.

Chef Sumit's return to The Oberoi brought to mind something interesting that Gary Mehigan of Masterchef Australia recently told me in an interview about a trend he had noticed among chefs. He said that Australian chefs from 20-25 years ago all left the country to learn new techniques, flavours and methods, and then returned to Australia to apply their new found knowledge much to the delight of the locals. These travels and returns continue to happen, only to enhance the repertoire of a chef. If Chef Sumit's launch tasting menu (available till 24th of June) is anything to go by, his international sojourns and inspirations are going to go serious places here in Bangalore. I was invited to a preview of this tasting menu and here is what it was all about.

There are food festivals and there are food festivals and then there is World on a Plate (WOAP) that is giving you so much more than just a food festival. Scheduled across today (June 4th) and June 5th in two expansive venues of JW Marriott and UB City WOAP has been created by Gold Rush Entertainment and brings to the city Australian chefs, culinary sensations and judges of the much loved Masterchef Australia - Matt Preston, Gary Mehigan and George Calombaris.

The business center at JW Marriott was abuzz with anticipation yesterday (June 3rd) at the press conference for the announcement of WOAP. Kiran Soans, the CEO of Gold Rush explained how the idea for such a food festival sprung from the stupendous success of George's earlier visit. The idea this time around was to get all three popular personalities on a single platform and create a culinary extravaganza unlike any other.

The event will also culminate with a Best Restaurant Award being given out based on tastings by the celebrity judges. 


WOAP will have over 15 top end restaurants of Bangalore city showcasing their signatures and more, at prices that will not have you break the bank. There are 1-hour masterclasses with each of the Australian chefs that you can purchase tickets to, tete-a-tete sessions are also being organized and not to mention that you can spend the day between these two venues and indulge in breakfast, lunch and dinner!



We began with George's rendition of a classic Greek dish, usually made with Pita Bread, but today improvised on and presented in a paratha wrap. Soft shelled crabs that are batter fried and crunchy  and wrapped in soft parathas with a tangy dip and finished off with fresh coriander. 


Matt Preston wanted to make a dish that would go well as a vegetarian dish and with a protein as well. The recipe is adapted from his latest book and uses roasted pumpkin on the base. The original recipe has a Mediterranean spice mix to it. Here Matt decided to Indianize a bit and go with a masala mix made at a local old age home. The marinade includes some spiced honey and the chicken is brushed with kokum vinegar (if I am not wrong).