Oberoi Group has launched \'Rivaayat - The Indian Culinary Conclave\' with an objective to revive traditional Indian cuisine in modern times.
NEW DELHI: Oberoi Group has launched 'Rivaayat - The Indian Culinary Conclave' with an objective to revive traditional Indian cuisine in modern times.
The conclave witnessed an assemblage of industry experts over a span of five days to discuss the nuances of Indian cuisine.
The first of the six culinary conclaves, Rivaayat was held at The Oberoi, Gurgaon.
The other five conclaves will see The Oberoi Group's chefs and culinary experts from the industry discuss various topics that include Pastry, Oriental, Italian, Wines and Cocktails.
'Rivaayat - The Indian Culinary Conclave was a unique initiative from The Oberoi Group to highlight the richness of traditional Indian cuisine and cook authentic, consistent and delicious food. The first edition of the conclave has been insightful and we look forward to upcoming conclaves and delve into finer nuances of gastronomy,' says Chef Ravitej Nath, Executive Chef, The Oberoi, Gurgaon.
The five-day conclave had The Oberoi Group's chefs cook for the experts, attend sessions by the guest speakers, and visit the iconic restaurants of Old Delhi during a culinary food walk.
'It is a great privilege to have chefs from across The Oberoi Group come together to celebrate Indian cuisine. It reflects the group's belief that it's important to revive the traditional Indian recipes in these modern times and our dedication to uncompromising quality,' says Rohit Gambhir, Executive Chef, The Oberoi, New Delhi.
For the Punjabi cuisine, chefs prepared Pindi Choley, Sarson Ka Saag, Maachane Ki Dal, and Kadi Pakoda under the guidance of culinary expert Chef Sweety Singh of 'Kake Di Hatti'.
For the Awadhi cuisine, chefs prepared Galaawat Kebab, Sheermal, TaarQorma, Saaggosht Ke Koftey and Dehlvi Biryani, Haleem, Dilli Ki Nihari and Purani Dilli Ka Fried Chicken from Dehlvi cuisine.
The second culinary conclave will be held in summer.