Jaipur, 22nd January, 2018: The second edition of Gourmet Getaway successfully concluded yesterday with a panel discussion on the “Importance of Our Culinary History in Modern Times” at Fairmont Hotel, Jaipur. The 2-day event saw a galaxy of food experts and chefs from all around the world and showcased their talent.
The event was scheduled for 20th and 21st January, 2018. The first day kicked off with a cycling session around the Pink City. It attracted a lot of cycling enthusiasts and they rode through the city. Later in the day, Chef Antonio Scirocco conducted a LIVE wood fire pizza making class which left the audience awestruck. Chef Barbara conducted a very informative class on wine and chocolate tasting. The Jaipurites learned the peculiar characteristics of wine and the perfect chocolate to combine with. The Sundowner; the much awaited part of the festival saw chefs cooking cuisines native to different parts of the world. The warm and green ambience of Nand Mahal perfectly complemented the theme of the festival. The one-of-its-kind night also witnessed Live performance by Shadow and Light band, that came all the way from Delhi.
Mr. Dushyant Singh, Curator and Founder, said, “I have been in the FnB industry for over 8 years now. Being an avid traveller, I have always been interested in global cuisine. Whenever I travel, meeting local chefs and trying authentic food has always been my priority. Gourmet Getaway is the outcome of my never-ending love for food. It is a platform where people involved in the culinary world come together and celebrate a common interest called food with great chefs from around the world. I want people to take home a plethora of experiences, with a satisfaction of having spent the day among the best food creators and critics soaked in the warmth of a 200 years old heritage property.”
The panel discussion took place among Dr. Ashish Chopra; culinary historian, Chef Manjit Singh Gill, Chef Sudhir Sibal, Chef Rakesh Sethi, Sourish Bhattacharya; food expert. They talked about the vast history of Indian culinary and the evolution of the food with time. They also discussed the importance of officially documenting the Indian recipes in order to let the world know the variety of food that India has.
The unmatched grandeur of the festival gave the Jaipurites memories to cherish, until next year. Talking about the next edition, Mr. Dushyant Singh said, “Our only motive is to make it bigger and better with each passing year. We work hard the whole year to curate a two-day event for our lovely attendees in a hope that they will experience something that rarely happens in any festival in India. We look forward to many such years and expect that the festival would attract more people from around the world next time.”
Gourmet Getaway gave a chance to the common people to know the food they eat and how it can be improvised in many different ways. The scrumptious dishes, live music and great company of friends made this festival a successful project.
