‘It’s not just C20 gala dinner, but a gala experience’

NAGPUR: As C20 delegates arrive for the inception conference in Nagpur, one of the unique events planned is a gala dinner which goes beyond the usual culinary experience. Authorities have roped in celebrity chef Vishnu Manohar to curate a menu which will highlight the local cuisine and culture, apart from also providing comfort food to visiting delegates. In conversation with TOI, Manohar says that the March 20 event is not a gala dinner, but a gala experience.
Q. How did this idea about creating a culinary experience, rather than just a food menu come about?
A. When I was called in, the brief was that visiting delegates must feel that they have tasted something worth remembering for a long time. I suggested that we go beyond this and create an experience around the food. First area of focus was the menu, and I worked on including millet recipes, from which we can make different types of rotis. Then came the hyper-local menu (Saoji), regional menu (from Vidarbha), followed by state, and national menu. Continental cuisines were also included as we need to cater to dietary preferences of a wide audience. After this came planning for providing an experience around the food we are serving. So, we will have people from the Halba-Koshti community, who will talk about their Saoji cuisine. Similarly, technology (QR code) will be used to provide historical and nutritional information about the food items
Q. Apparently, there is another round of ‘experience’ planned while serving food.
A. Foreign delegates, who are obviously not aware of our food traditions, will get to experience the traditional way of dining. So, raised platforms, with gaddis and cushions, have been set up for sitdown dinner, and food will be served in silver plates and bowls. Another unique thing will be the saffron water bowl to rinse hands while eating desserts. This practice was followed in the Peshwa empire, when five desserts were served during a meal. To avoid the flavour of one dessert mixing with the other, fingers were rinsed in saffron water. So, there are scientific reasons behind pretty much every traditional practice of ours which we will be showcasing during the gala dinner. Traditional shlokas will be chanted before the dinner and its English translation will also be shared with the delegates.
Q. Will there be visual elements too?
A. Yes. There will be a sari weaving machine at the venue, as this was the work through which the Halba-Koshti community earned their livelihood in the past. People who used to come to their house/shops to buy saris, were left smacking their lips thanks to the aroma of Saoji food wafting around. That’s how the word spread about the cuisine. When the textile mills shut down, the community opened Saoji food outlets to make a living. All these details will be told to the visiting delegates. Also, for the sugar cane juice stall, we have brought a traditional wooden juicer.
Q. Apart from eating, will delegates also get cooking experience?
A. Yes, I am bringing a large kadhai in which 200 kg to 300 kg Nagpuri chiwda will be prepared at the venue. The delegates will get a chance to take part in the cooking. I have prepared a special concoction, called ‘Vishnu G20 Masala’ that will be used to make this chiwda. Later, the chiwda will be packed and given to delegates and also to others.