That’s Spanish for ‘Bon appetit’ but the words were as unpronounceable to most of us at PGC’s second anniversary meet as the names of the Latin American feast that awaited us! Led by Chef Parag Kanhere, our members took on the challenging task of recreating the cuisine of countries like
More than 70 members attended the celebrations at
Jatinder Singh popped the first bottle of Viinsura’s refreshing Brut and we were on our way! The Aranitas (Puerto Rico), grated green plantains seasoned with garlic and deep-fried, were a hit even with the non-vegetarians and Ashwini Wagh, Kurus and Priti Bharucha can take a bow for that. Pupusa de quesco (El Salvador) was Aditi Rele’s contribution and the toasted cornmeal tortilla stuffed with cheese and flavoured with green chillies made a great combination with the tart Curtido (cabbage salad) and Salsa Roja (smooth saucy salsa) made by Vishal Pipraiya and Sangita Jagtap respectively. The Bolivian Saltenas (don’t-you-dare-call-them-samosas) were hailed enthusiastically – Uday Pandit, Kumar Belle and Kalpana Sriram did a grand job with the baked pastry turnovers stuffed with choice of minced mutton, chicken and vegetarian fillings.
Vinsura, who have supported PGC since its inception in 2006, ensured that we had a steady supply of their Sauvignon Blanc, Rose and
As always happens at our meets, dessert garnered the maximum attention. Replete as we were after that introduction to a variety of Latin flavours and textures, and mellowed by the wine, we all perked up considerably faced with the grilled banana served with Shankar’s homemade rum ice cream and topped with Chef Parag’s spicy chocolate sauce. There were many glazed expressions to be seen, and it wasn’t all the fault of the wine!
This was the first time we invited a professional to help us, and Chef Parag, who has years of experience on cruise liners and as executive chef in restaurants, was in his element as he rolled out the pastry and served course after
course with élan. The
Our gastronomic journey continues and we look forward to tapping new culinary frontiers as we enter our third year. Hola!
2ND ANNIVERSARY VIDEO