The Blue Tokai brings ‘Slow Cook’ evening with an aim is to be able to revive the interest of consumers and chefs, in the abundant biodiversity of Indian agricultural produce, wild natural plants, indigenous grains and foods, traditional knowledge and cooking techniques.
The event will help you understand the flavours and aroma of different food and help you educate better about sustainable farming practices. The schedule for the evening would be - talk about slow food philosophy by Chef Manjit Singh Gill at 6 pm, brief by Matt to the guests, about sourcing coffee from the best farms in India at 6.45 pm followed by food service at 7 pm.
Some of the chef’s partaking in the event include names like - Chef Manjit Singh Gill (Corporate Chef ITC Hotels), Chef Rajdeep Kapoor (Executive Chef ITC Sheraton, Saket), Chef Nita Nagraj (Corporate Chef at Jaypee Group), Chef Sujan Sarkar (Executive Chef at Olive Bar and Kitchen), Chef Saby (Executive Chef at Lavash by Saby), to name a few.
Entry: Rs 1,200 per person
The Blue Tokai brings ‘Slow Cook’ evening with an aim is to be able to revive the interest of consumers and chefs, in the abundant biodiversity of Indian agricultural produce, wild natural plants, indigenous grains and foods, traditional knowledge and cooking techniques.
The event will help you understand the flavours and aroma of different food and help you educate better about sustainable farming practices. The schedule for the evening would be - talk about slow food philosophy by Chef Manjit Singh Gill at 6 pm, brief by Matt to the guests, about sourcing coffee from the best farms in India at 6.45 pm followed by food service at 7 pm.
Some of the chef’s partaking in the event include names like - Chef Manjit Singh Gill (Corporate Chef ITC Hotels), Chef Rajdeep Kapoor (Executive Chef ITC Sheraton, Saket), Chef Nita Nagraj (Corporate Chef at Jaypee Group), Chef Sujan Sarkar (Executive Chef at Olive Bar and Kitchen), Chef Saby (Executive Chef at Lavash by Saby), to name a few.
Entry: Rs 1,200 per person