“Regional is the new national” – I can’t help but recall that showstopper line when I look at the growing craze for regional food. This line is borrowed from CII report -albeit it was used in quite another context, that of the entertainment sector, how Telugu (and South Indian) films have been taking the world of cinema by storm and becoming mainstream. Put that in the context of food, and you can already see how conversations shifting towards local Indian favourites such as Chaat, alu tikki, gatta curry, Champaran mutton- down from nukkad dhabas and mid-end restaurants to even five star hotels and upscale fine dining restaurants in top tier metro cities. There was a time when caviar was flown to India and that was the definition of luxury dining. But now with talk of conscious living, responsible tourism and sustainability, it is heartening to see the grand shift in luxury dining and even five stars are celebrating food that is local, seasonal, regional.
Recently Le Meridien Delhi launched an immersive Chef’s Table experience titled “A Culinary Odyssey Through India” at one of its restaurants. According to Meena Bhatia, Vice President & General Manager Le Meridien New Delhi, “In a country like India, food is at the forefront of all celebrations. We have an amazing country with such vast cultural heritage, diverse geography and varied influences. The culinary heritage of India has an outstanding narrative and it must be preserved. Our menu at Eau de Monsoon restaurant celebrates the flavours, aromas and tastes of our time honoured recipes. Our focus has been on use of fresh and local produce, authenticity in cooking, and we are celebrating India’s most loved dishes.”
This exclusive event took place in September 2024 and each dish was meticulously crafted using the freshest local ingredients and time-honoured cooking techniques. The five-course meal began with a flavourful Chaat platter, featuring the crispy Dilli Ki Palak Patta Chaat, the spicy Agra Ke Chowk Ki Tikki, and the tangy Benaras Ki Tamatar Chaat. This was followed by the Asparagus Shorba, and a selection of succulent Kebabs like the Teen Mirch Jhinga bursting with three kinds of peppers, the Lehsuni Chicken Tikka, Tandoori Lamb Barrah. For the vegetarians, there were even more compelling options such as umami-rich khumbh & Amaranth Galouti, Millet and fresh Fava Bean Kebab.
According to Chef Davinder Kumar, Vice President Food Production Le Meridien New Delhi, “These recipes have been passed on from one generation to the other. Our focus has been on fresh, seasonal produce. We are only using local produce and fresh herbs and no preservatives. Health component has been kept in mind while curating the menu.”
The main course offered a regional specialties such as Kerala’s Meen Moilee, a sole fish curry bathed in a Malabar tamarind sauce; the Kozhi Chettinad, a coastal Tamil Nadu chicken dish infused with aromatic spices and Champaran Mutton, an iconic dish from Bihar, slow-cooked to perfection. For the vegetarians, there was the wholesome Gahat Ki Dal, a traditional Uttarakhand lentil dish; the creamy, vegetable-filled Paneer Khaas; the Tarkari Stew-Appam, and the Rajasthani Gatta Curry and the fragrant Kashmiri Gucchi Pulao with an assortment of freshly baked Indian breads.
Regional food connects the dots that nothing else can. Here cuisine meets culture. Besides it works for every one – pocket, people, planet.
