ITC Windsor is serving dishes inspired from the colonial phase of the Portuguese at their new food festival
Passport to Portugal serves an assortment of dishes like Norwegian Salmon, Salgados, Carne de Porko a Alentejana, Pasteis de peixie and The Soulful Cabbage and bean Stew
ITC Windsor hosts the Passport to Portugal food festival all this week. Chef Soni Rana, Jr Sous Chef who has curated the festival tells us what to expect.
What's the idea behind hosting Passport to Portugal?
We are hosting this event to celebrate the myriad cuisine of Portugal. Through this festival, we are aiming to promote this lesser known and explored cuisine with is so full of rich heritage. The Portuguese menu curated by our food Sherpas have delightful special offerings throughout the festival.
What went behind curating the menu - how was the selection of the dishes planned? Any ingredients that have been imported from Portugal?
A lot of thought was put behind the concept of the Portuguese food festival. The dishes were carefully selected, balanced and improvised in modern renderings to ensure they resonate with the ideas of the guests. Portugal food is all about robust spices, cured meats and farm fresh vegetable produce. We have attempted to curate a classic Portugal experience through locally grown produce in Bengaluru. Most of our ingredients have been locally sourced but fashioned to create a memorable gastronomic experience.
Which are the must-try dishes on the menu and why?
Some of our must try dishes include the Home cured Norwegian Salmon, Salgados, Carne de Porko a Alentejana, Pasteis de peixie and The Soulful Cabbage and bean Stew. Our must-try desserts to tantalize your sweet tooth include the Portuguese flan and Arroz doce. These dishes are inspired by the Colonial phase of Portuguese cuisine which are being presented to you through our Chef contemplated offerings.