Diwan Gautam Anand bags the Lifetime Achievement Award by Food Food

Food Food Awards 2018: SAAG is proud to share that Diwan Gautam Anand Charter Member of our Advisory Board has been honoured with the Lifetime Achievement Award by Food Food Channel at a glittering ceremony in New Delhi recently.


Chef Gautam Mehrishi prepares us Salmon Two Ways!

Salmon is a very delicate fish, cutting it when it’s slighlty cold is the only way to ensure an even cut. Let’s prepare Salmon two ways with this exciting recipe:

1) Salmon 3 finely cut pieces
2) Olive Oil (extra virgin)
3) Salt & Pepper

Glaze the fish with the oil using a spoon, without going overboard. Smoke it with a blowtorch to scorch the cut, you can easily see the flakes of the fish are now showing more predominantly.

While the oil is seeping through, add salt and pepper and keep it for half a minute.

In a boiling water, add cocktail onions while keeping their heads intact

We are going to use some macerated strawberries to top it up.
It’s simple to prepare them wash, hull, and slice strawberries and place it onto the salmon that has salt over it. Allow to stand for 5 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.

Also Macerated strawberries can also be prepared using sugar instead of salt which gives the same effect on the sweeter side.


Chef Akshay Bhardwaj’s Carpaccio

Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.

In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio.

Asian Thai Nampla or Fish sauce is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) – you may have come across this “sauce” on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.

Chef Akshay Bhardwaj uses Salmon for his carpaccio and a variation of Nam Pla with

1. Ginger
2. Green chillies
3. Cut Coriander
4. Diced onions
5. Olive oil
6. Vinegar
7. Tinge of readymade fish sauce

He also made a chilli jam along with it using caramalised sugar, chillies and fish sauce.

Salmon Carpaccio with Asian Thai Nampla!

Watch the full video below:


Chef Michael Swamy’s Prawns Ceviche

Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.

Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Here in India, we generally cook it slighlty before marinating it.

Chef Michael Swamy

Chef Michael Swamy’s Prawn Ceviche consists of
1. Gondoraj Lemon Juice
2. Garlic
3. Ginger
4. Coriander Paste
5. Green Chillis
6. Fresh Prawns
7. Salt & Pepper

We top it up with Pomegranate and Habaerno peppers for the finish.

FFTF 2017 has something for everyone!

Watch the whole recipe below:

FFTF 2016 by Internationalnewsandviews

Food For Thought Fest 2016 kicked off with gala dinner in association with The Grand New Delhi

Published on December 28, 2016 by

The second edition of the Food for Thought Fest, a one of a kind initiative, celebrating the diverse culinary heritage of the South Asian Region began on a high note. A cocktail dinner hosted by the South Asian Association for Gastronomy and The Grand New Delhi; witnessed attendance from many of the participants, dignitaries, influencers and ambassadors from across the South Asian Region as well as other countries.

Since its inception in 2015, The Food for Thought Fest became a platform that focused on the common history and heritage of the South Asian region. A forum for conversation, cookery demonstrations, gastronomy showcases, as well as a chance to exchange ideas and philosophies, the main event across the 23rd and 24th of December, 2016, will have participation from India, Sri Lanka, Nepal, Bangladesh, Bhutan and Afghanistan.

The celebratory dinner, saw hosts for the event, Maneesh and Sonali Baheti, founders SAAG and Mr. Rajat Sethi, G.M, The Grand New Delhi welcome the ambassadors from Sri Lanka, Nepal, Bhutan, Guyana, Trinidad and Tabago, as well as the First Secretary from Australia. Also in attendance were Dr. Pushpesh Pant, Seema Chandra, Amrita Raichand, Gautam Mehrishi and Aditya Bal. The glittering evening, held at the Grand Ballroom, was replete with star studded splendor and a general spirit of bonhomie, as the guests assembled mingled and discussed the highlights of the upcoming event. Royalty graced the occasion with the likes of Yuvraj Manvendra Singh, Gohil Rajpipla, Maharaja of Tripura, Yuvraj and Yuvrani Kashmir, authors Rocky Mohan, Mala Barua and Neha Prasad among others. Also seen t the event were designers Amit GT, Charu Parashar and Ashish Soni.

Commenting on the occasion, Maneesh Baheti, Founder SAAG said, “We are delighted to start the event with a celebratory dinner that brings together the diverse participants to mingle and meet each other before the actual event starts. The Grand New Delhi is an iconic destination in the city and we are delighted to partner with them. The Food for Thought Fest, while just in its second edition has garnered a lot of interest from food enthusiasts, culture aficionados, as well as media attention not just within India, but the sub-continent as well.”

Speaking on the occasion, Rajat Sethi, GM Grand New Delhi, said, ‘It is truly a pleasure for us to partner with SAAG’s ‘Food for Thought Fest’, one of the most anticipated F&B events.  As we gear up to take dining experience to the next level, we see this as the perfect platform to give impetus to that journey.

FFTF 2015 coverage by Whatsuplife

Food For Thought Festival 2016

As the temperature goes down and appetites go up, it’s time to visit Food For Thought Festival 2015 organised by the South Asian Association for Gastronomy (SAAG). The festival will celebrate authentic dishes of SAARC nations (‘Food Fest’) as well as hold talks, interviews and panel discussions on relevant issues (‘Thought Fest’).

The Thought Fest will be held at Amaltas, Kadamba and Rudrakhasha and will include eminent speakers like Dr. Shashi Tharoor, Sudhir Mishra and Bishen Singh Bedi as well.

The Food Fest will be held at The Hub, featuring pop-up restaurants from famous restaurants in Pakistan, Nepal, Bhutan, Bangladesh and Afghanistan. Among the restaurants that will be participating in the festival are Kasturi Garden Dhaka (Bangladesh), The Avari Hotel Lahore (Pakistan), Bhojan Griha Kathmandu (Nepal), Taj Samudra Colombo (Sri Lanka), Kabul Serena Hotel (Afghanistan) and Folk Heritage Museum Restaurant Thimpu (Bhutan). Some of the dishes which will be served are ‘Gundruk ko jhol’, a kind of Nepali curry, ‘Shamu datshi’, a Bhutanese mushroom and cheese dish, and ‘Kunna gosht’ from Pakistan.

Food For Thought Fest

Where: India Habitat Centre, Lodi Road, Delhi

When: October 17th and 18th

Timings: 10:00 am to 11:00 pm                Email: info@thesaag.org

Website: www.foodforthoughtfest.com              Phone: 91 8750-043-123

Tickets: http://www.bookmyshow.com

FFTF 2015 | 1st Edition | Coverage by Mail Today

Delhi: SAAG presents Food for Thought Fest 2015

Food for Thought Fest 2015

The Food for Thought festival will celebrate the authentic dishes of SAARC nations.

The Food for Thought Fest

For those who crave a region-specific culinary feast, the India Habitat Centre is the place to be, because that’s where the inaugural edition of the ‘Food for Thought Fest 2015’ is going to be held.

Organised by the South Asian Association for Gastronomy (SAAG), the festival will celebrate authentic dishes of SAARC nations (‘Food Fest’) as well as hold discussions on relevant issues (‘Thought Fest’).

Advaita Kala, founder of SAAG, says, “We are delighted to launch this inaugural Food for Thought Fest, as it will bring out the best of the cuisines from different countries of South Asia. We hope the people of Delhi would come forward with great enthusiasm to participate in this delectably enriching experience.”

Some of the dishes which will be served are ‘Gundruk ko jhol’, a kind of Nepali curry, ‘Shamu datshi’, a Bhutanese mushroom and cheese dish, and ‘Kunna gosht’ from Pakistan.

Other than the Food Fest, which will be held at The Hub, the South Asia Culinary Showcase will also include cookery workshops.

The Thought Fest, which will take place at the Rudraksha, Amaltas and Kadamba at the Stein Auditorium, will include talks, interviews and panel discussions by speakers like Shashi Tharoor, Bishen Singh Bedi and Sudhir Mishra.

In the evenings, The South Asia Cultural Showcase will be held at the Plaza Steps and will include performances by artistes from the SAARC region.

With inputs from Srijani Ganguly

The Grub Fest

In April this year, entrepreneurs Aman Kumar, Arjun Jain, Chaitanya Mathur and Mani Singh Cheema had organised The Grub Fest for foodies in the Capital. Around one lakh visitors helped themselves to cuisines ranging from Lebanese, Chinese and Indian to Italian and Mexican at the Jawaharlal Nehru Stadium.

Within a few months of the successful food enterprise, The Grub Fest is back – this time in Gurgaon – with more participating restaurants and dishes.

Adding to the names of eateries like Royal China, Fio, Townhall, Smokeys and Zizo, restaurants and bars such as B Bar, Social, Indigo, Indigo Deli and The Backyard will also participate in the October edition of the fest.

The highlights of this edition would be Grub Explore, where cuisines from different parts of India will be on offer; and, the Entertainment section where artistes like Parikrama, Astitva, Nikhil Chinapa and others will perform. It will also feature some pop-ups and a multi-storied travelling restaurant.

With inputs from Srijani Ganguly


Restaurants and bars across the Capital have been offering deals due to the Oktoberfest (an annual celebration of beer held in Munich, Germany) since last month.

The Beer Cafe, for instance, is offering a collection of authentic German beer along with a special food dedicated to the Bavarian region till October 31.

Hard Rock Caf is taking the theme a step further and adding rock n’ roll into the mix.

Till November 8, the Gurgaon and Saket outlets of the brand will serve cold German beer.

In addition, rock anthems from various genres within rock would be on the playlist.

At Amour Bistro, you can enjoy brews like Weihenstephaner, Hefeweissbier, Erdinger Weissbier, Mnchner Hell, Paulaner Original and Paulaner Hefe Weissbier.

Also on offer would be a variety of German dishes – hotdogs, mashed potatoes and pork ribs with German beer at the Quote Bar and Lounge. You can avail these at the two places till October 15.

With inputs from Srijani Ganguly

Asian Hawkers Mkt

Exclusively crafted for Asian cuisine, from the Far East and South-East Asia, Asian Hawkers Market is all set to make its debut in the Capital. As many as 18 leading restaurants from Delhi-NCR and one solo operator have signed for the festival.

The participating restaurants include the multiaward-winning Neung Roi (Radisson Blu Plaza, NH8), Royal China, Mamagoto, Guppy by ai and Pan Asian (Sheraton New Delhi) as well as the ever-popular Jade (The Claridges), dimsumbros, Asia 7 and En, the reinvented Sampan. Newbies like Yum Yum Cha (the offshoot of the trend-setting Yum Yum Tree), Chi Ni (Dusit Devarana), The Fatty Bao, Wow Momo and Chi: The Asian Cookhouse would also participate.

Also on the Asian Hawker Markets crowded platter is the successful home-delivery service Asian Haus; followed by Hauz Khas Social and start-up entrepreneur Aftab Sidhus The Pho Kart, which will dish out finger food from Vietnam.

These Five-star and standalone restaurants will come together at one location to present cuisines of China, Korea, Japan, Myanmar, Thailand, Cambodia, Vietnam, Malaysia, Singapore and Indonesia. The portions will be small, so that visitors can sample different cuisines without feeling uncomfortably full, and the prices will range from Rs 100 to Rs 500.

With inputs from Adila Matra

Palate Fest

Just like the last season, Palate Fest hopes to turn nine acres of Nehru Park into a foodies paradise, with more than 50 restaurants putting up their booths in the sprawling park.

This time around, there will also be a Market Square, including over 30 stalls promoting Indian and International gourmet products and ingredients. Live music will add to the magic. Cooking sessions with renowned chefs are also on the menu.

Palate Fest promises to bring unique dishes from around the world along with a melange of Indias finest culinary names. Some of the participating restaurants include Baking Bad, Mistral, Wendys, Zizo, Jamie Olivers, Tikka Town, Amici, Kylin, Smokeys, Elmas Kitchen and The Great Kebab Factory among others. Keventers, Chaayos, The Sugar Story, Sinful Bites and House of Candy will also put up stalls.

With inputs from Adila Matra