A mouthful of fusion
Fusions of various cuisines always fascinate foodies like nothing else does. And if there’s a person who can artistically blend cuisines and offer you a plethora of mouthwatering delicacies to gorge on, it’s Sanjoo Malhotra. No we don’t mean the ordinary combos of Punjabi-Chinese or other local flavours. Sanjoo was in the capital from Stockholm, and shared with all his fusion cuisine.
Calling it the Sambandha Experience Sanjoo says, “IITM gave me the possibility to hone my skills in intercultural management, something I can use while guiding Swedes/Nordics around the wonders of India and also when guiding Indians around the wonders of Scandinavia and Europe. My concept of the Nordic Indian twist is to accentuate Nordic food with more vibrant flavours of India. Over the past 12 months, I have been developing my recipes,” says Sanjoo.
Now if you wonder how the artist plays around with the fusion of the two together, may be a closer look at the menu will give you some clue. So when he presented his recipes at Bercos in Connaught Place recently, what we saw was an eclectic mix of caviar served on fresh creme fraiched banana chips intertwined with Balsemico crème, veg kebabs served with apple blueberry chutney and not to forget the creamy pumpkin soup accompanied by shrimps in a Rosemary vermouth mayo on hand crafted Swedish hard bread, with an Indian accent.
Now when you have a mix like that, you wonder how the artist keeps the Indian ness in the flavours. “The Nouveau Nordic Cuisine has its roots in the Nordic countryside and I bring out the same in my food. Pan-Asian cuisine has helped people of the Nordics to understand Indian flavours. The Indian palate has opened up to world cuisine and the subtle flavours of Northern Europe. I try and create recipes that fuse Indian spices with fresh local Nordic-sourced ingredients,” he says.
What’s even more interesting is the fact that he loves to showcase ingredients which are normally understated. “Like the pumpkin which I use in a soup with white wine. I serve it with Swedish hard bread accented by Indian fenugreek and rosemary,” he says nonchalantly. So there you have a fusion! And the basic ingredients in his cooking are natural.
Sanjoo also handles lifestyle tours between the Nordics and India. “The idea is to present a Nordic-Indian fusion cuisine collaborate with hotels, airlines and restaurants in India. I hope to take this further and see it as a bridge between different cultures. Since I have an experience and understanding of local cultures and food traditions from different parts of India and now also of Sweden/Nordics, I have started Gourmet tours to India and plan to start similar tour to the Nordics from India. My concept of the Nordic Indian twist is to accentuate Nordic food with more vibrant flavours of India,” he signs off.
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