A piece of Italy: There is more to Italian fare than pasta, says Chef Manab Suri

This Monday, the otherwise stationary auditorium of the Dr. Ambedkar Institute of Hotel Management Catering and Nutrition, located in Sector 42, is no less similar than a television studio. If you haven’t visited a set yet, especially one that is shooting for culinary events, this was the perfect place to catch the action. Fatty pots sat on multiple burners with liquids bubbling between them, flavors floating around as multiple hands were driven, driven, cut and a range of different ingredients were cut. A camera captures and projects close-ups of dishes on a large screen

The orchestra of this kind of food was led by a man who was above all of them, quite literally. Meet Chef Manab Suri. A well-traveled and experienced chef, who has previously worked with hotel chains such as Taj, ITC Group and Marriott, has conducted a special exhibition on the plate of dishes and styling industry for the students of the Institute. Although he owns and operates the popular Gusto Cafe and Restaurant which serves a lovely mix of Mediterranean fare, the chef chose Italian food for this presentation.


“I wanted to showcase a five-course menu and show that there is more to Italian fare than just pasta,” said the chef’s menu, which includes marinated mushrooms with balsamic glaze, parmesan crackers, gourmets like Osobuko Alla Milanese (lamb shells). Included) with risotto, basil pesto, aransini balls and banana emerald quota. “I think the palate has evolved everywhere now and as a chef, one always has to recreate the menu and save for the latest meals. I wanted to show you some of the essentials for Italian rental today, ”said Suri.

As he prepared for the meal, the chef patiently explained each step while the interested students wrote the notes in their diaries. From what kind of cuts with vegetables to Italian hire to teaching the art of making chicken roulette, the chef walked through each of the students.

“It’s very important to practice and improve your skills,” said Chef, whose show lasted six hours. Highlighting the need to familiarize oneself with the various ingredients, the chef introduces the class to a choice of mascarpone cheese, kosh salt and arborio rice. The latter is small-grain Italian rice that creates a gorgeous risotto that even annoys chefs. “Make sure you add butter to the risotto when the burner is off,” he said, peppering his dish with simple tips.

“Such workshops provide students with a unique outward exposure that helps raise their awareness of new trends in modern gastronomy,” said Bharati Tyagi, principal of the institute.

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