A 7-course Asian culinary journey for charity

Mumbai, Aug 23 (IANS) They say it takes 5 spices to make a great Asian meal. This fund-raiser aims to perfect it with seven.

The fifth edition of Food with Benefits (FWB) here on Wednesday will see seven stellar chefs

turn out seven hand-crafted and uniquely curated culinary experiences — paired with craft beer and wine — in support of NGO Kranti that empowers girls from Asia’s most infamous red-light area here to become agents of social change.

“The FWB 5.0 lineup includes chefs who are changing the culinary scene in the country today with experiments and innovations worth looking out for,” a statement from culinary experiences company Cellar Door Hospitality said.

To be hosted by Chef Anjali Pathak’s Flavour Diaries at Khar, each chef will showcase a dish inspired by the destination of their choice and interest, with the meal priced at Rs 4,000 per head.

“Every course served will transport you to a place that has a heart-felt meaning attached to it; each being of significant importance to the chef behind it. This edition will house different countries from Asia, specially selected as all the participating chefs harmoniously believe in the flavour and character an Asian meal has to offer,” the statement said.Apart from Pathak, the participating chefs are Gresham Fernandes (St Jude Project & Impressario Handmade Restaurants), Kshama Prabhu (The Bar Stock Exchange), Rishim Sachdeva (Olive Bar & Kitchen), Sahel Singh (Papaya), Shilarna Vaze (Gaia Gourmet) and

Tejal Choksi (The Cantonese Kitchen).

FWB has raised over Rs 400,000 in charity over its previous editions and plans to organise three more in Mumbai in 2016, besides expanding the platform to Delhi followed by Bengalureu and to increase the frequency of events to once a month in each city.

“This cause is especially close to our hearts as it aims to promote the welfare of women stricken by trafficking in Kamathipura – Asi”s sex working hell. All our chefs were truly moved by this initiative and view #FWB as a worthy platform to discuss these issues and truly grow and contribute as ambassadors of the hospitality community,” Nachiket Shetye, Chef and Director of Cellar Door Hospitality, said.

“Food with Benefits has established a sense of community and camaraderie among our participating Chefs. It is essentially a coming-together of exceptional talent from the food industry where they get to learn from and challenge each other, and give back to the community by doing what they do best,” said Mangal Dalal, Director, Cellar Door Hospitality.



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