Chef Gautam Mehrishi prepares us Salmon Two Ways!

Salmon is a very delicate fish, cutting it when it’s slighlty cold is the only way to ensure an even cut. Let’s prepare Salmon two ways with this exciting recipe:

1) Salmon 3 finely cut pieces
2) Olive Oil (extra virgin)
3) Salt & Pepper

Glaze the fish with the oil using a spoon, without going overboard. Smoke it with a blowtorch to scorch the cut, you can easily see the flakes of the fish are now showing more predominantly.

While the oil is seeping through, add salt and pepper and keep it for half a minute.

In a boiling water, add cocktail onions while keeping their heads intact

We are going to use some macerated strawberries to top it up.
It’s simple to prepare them wash, hull, and slice strawberries and place it onto the salmon that has salt over it. Allow to stand for 5 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.

Also Macerated strawberries can also be prepared using sugar instead of salt which gives the same effect on the sweeter side.


Chef Akshay Bhardwaj’s Carpaccio

Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.

In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio.

Asian Thai Nampla or Fish sauce is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) – you may have come across this “sauce” on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.

Chef Akshay Bhardwaj uses Salmon for his carpaccio and a variation of Nam Pla with

1. Ginger
2. Green chillies
3. Cut Coriander
4. Diced onions
5. Olive oil
6. Vinegar
7. Tinge of readymade fish sauce

He also made a chilli jam along with it using caramalised sugar, chillies and fish sauce.

Salmon Carpaccio with Asian Thai Nampla!

Watch the full video below:


Chef Michael Swamy’s Prawns Ceviche

Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.

Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Here in India, we generally cook it slighlty before marinating it.

Chef Michael Swamy

Chef Michael Swamy’s Prawn Ceviche consists of
1. Gondoraj Lemon Juice
2. Garlic
3. Ginger
4. Coriander Paste
5. Green Chillis
6. Fresh Prawns
7. Salt & Pepper

We top it up with Pomegranate and Habaerno peppers for the finish.

FFTF 2017 has something for everyone!

Watch the whole recipe below:

FFTF 2016 by Internationalnewsandviews

Food For Thought Fest 2016 kicked off with gala dinner in association with The Grand New Delhi

Published on December 28, 2016 by

The second edition of the Food for Thought Fest, a one of a kind initiative, celebrating the diverse culinary heritage of the South Asian Region began on a high note. A cocktail dinner hosted by the South Asian Association for Gastronomy and The Grand New Delhi; witnessed attendance from many of the participants, dignitaries, influencers and ambassadors from across the South Asian Region as well as other countries.

Since its inception in 2015, The Food for Thought Fest became a platform that focused on the common history and heritage of the South Asian region. A forum for conversation, cookery demonstrations, gastronomy showcases, as well as a chance to exchange ideas and philosophies, the main event across the 23rd and 24th of December, 2016, will have participation from India, Sri Lanka, Nepal, Bangladesh, Bhutan and Afghanistan.

The celebratory dinner, saw hosts for the event, Maneesh and Sonali Baheti, founders SAAG and Mr. Rajat Sethi, G.M, The Grand New Delhi welcome the ambassadors from Sri Lanka, Nepal, Bhutan, Guyana, Trinidad and Tabago, as well as the First Secretary from Australia. Also in attendance were Dr. Pushpesh Pant, Seema Chandra, Amrita Raichand, Gautam Mehrishi and Aditya Bal. The glittering evening, held at the Grand Ballroom, was replete with star studded splendor and a general spirit of bonhomie, as the guests assembled mingled and discussed the highlights of the upcoming event. Royalty graced the occasion with the likes of Yuvraj Manvendra Singh, Gohil Rajpipla, Maharaja of Tripura, Yuvraj and Yuvrani Kashmir, authors Rocky Mohan, Mala Barua and Neha Prasad among others. Also seen t the event were designers Amit GT, Charu Parashar and Ashish Soni.

Commenting on the occasion, Maneesh Baheti, Founder SAAG said, “We are delighted to start the event with a celebratory dinner that brings together the diverse participants to mingle and meet each other before the actual event starts. The Grand New Delhi is an iconic destination in the city and we are delighted to partner with them. The Food for Thought Fest, while just in its second edition has garnered a lot of interest from food enthusiasts, culture aficionados, as well as media attention not just within India, but the sub-continent as well.”

Speaking on the occasion, Rajat Sethi, GM Grand New Delhi, said, ‘It is truly a pleasure for us to partner with SAAG’s ‘Food for Thought Fest’, one of the most anticipated F&B events.  As we gear up to take dining experience to the next level, we see this as the perfect platform to give impetus to that journey.