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I became enormously zealous about Slow Food after reading Carlo Petrini’s book, Slow Food, and discovered that it reverberated with me on several levels. Since then my prospects have further expanded every time I travel, eat or cook food.
WHAT IS SLOW FOOD?
Imagine an ‘app map’ on food that can probe the bar code and get the roadmap to your produce. Where was it grown, the farm, the farmer, what soil, what pesticides and so on. Bearing in mind the pandemonium that unorganised food chains are forming, this may become a necessity, trust me! Slow food is as old as time — at least the time that the first human reckoned how to collect food or cultivate it. The concept of Slow Food goes out as being just a deed of objection in contradiction of industrial gastronomic; it revels partaking of food that is fresh, local and traditional.
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THE INDIA CHAPTER
For those who don’t know Chef Manjit Gill — he is the grand-daddy of the ‘Slow Food Movement’ in India, and many chefs today follow suit.
In Mumbai, Chef Prateek Sadhu, Co-owner and Head Chef of ‘Masque’, offers a menu which is only dedicated to a delightful blend of flavours that change constantly to keep pace with nature’s rhythms saluting regional ingredients sourced from local farmers and offering an enchanting synchronisation between old-style and present-day cuisine.
Chef Bakshish Dean ensures to buy his produce from local farmers and producers for ‘Johnny Rockets’, an International Burger chain, and is a follower of Carlo Petrini’s slow food philosophy.
Chef Tejas Sovani, Head Chef at ‘Amaranta’, The Oberoi Gurgaon — back from his stage at Noma, is hugely inspired by Chef Rene Redzepi and works a lot with the local farmers who shape the fare the way he wants and proactively grow stuff that not only Tejas, but many other chefs visiting the farm take back to their kitchens.
There are many more chefs, for example Executive Chef Naren Thimmaiah of the legendary ‘Karavalli’, Taj Gateway, Bengaluru — has worked methodically and resolutely, and his ethics of food shoots from his belief of ‘back to basics’ –- a rationalisation of ingredients, dependable tastes and present-day presentations.
‘There is a realm of variance in single source organic harvest which works in marvels in terms of zests and palates’ says Chef Sunil Gadhioke, Executive Chef at ITC Grand Central, Mumbai.
An adrenaline-charged new addition to the Chef Alex Sanchez’s farm in Alibag is a vermi compost pit and the bee box positioned beneath a mango tree. All in all, today, chefs in India are concerned about what prospect generations will eat, and soon it will transform into what’s obtainable in stores.
SLOW FOOD PRESIDENT, CARLO PETRINI ON SLOW FOOD IN INDIA:
“As long as people believe in the philosophy and follow the rules, it’s good enough. I have been to India and I know of many chefs who are supporting local farmers and doing things in their own little way…that’s truly applaudable. And my advice to you would be to spread the word of good, clean and fair food for all, and certainly promote the Indian soil, farmers and cuisine.”
Image Credits: Alimentation-Generale France | Slow Food Dublin | The Guide Istanbul | The Foodaholic UK
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