The festival will include a combination of some of the "latest, greatest and most exciting" restaurants such as Arola, Kofuku and Ellipsis as well as the city's more iconic China House, and Olive Bar & Kitchen. "Delhi's Fire, Bangalore's Caperberry, New York's Graffiti and London's The Cinnamon Club will showcase their food as well, hoping to attract an all new clientele," Anand adds. The idea is to create little pop-up restaurants, where they will serve four little tasting portions -- three signature and one iconic dish, throughout the festival.
While Anand had to work hard to get the required security and licenses to host the event at Marine Drive, she is happy to have pulled it off. "It was the perfect place to exhibit what Mumbai has to offer," she says enthusiastically. Pune, where Anand is based, is on the charts to get its own Taste fest soon. And Delhi-based celeb chef and restaurateur Ritu Dalmia, who will make her presence felt at the Mumbai fest, is equally excited about Taste of Delhi later this year. "It will provide tough competition to Mumbai," she warns.Taste of Mumbai:
12pm to 4pm and 6pm to 10pm. Tickets will be available through BookMyShow, priced at Rs 600 for a standard ticket and Rs 2,000 for a VIP pass. Learn more at www.tasteofmumbai.in
A pavilion titled the Taste Theatre will feature back-to-back master classes by some of the world's top chefs. In all, 20 chefs, including international chefs Margot Janse, Alain Fabrègues, Jehangir Mehta, will conduct live demos, interacting with and teaching visitors how to make signature dishes. Vicky Ratnani, who says his masterclass is likely to last between 30 to 40 minutes, will work on a dish with scallops. "My plan is to keep it very local as far as flavours are concerned. I will serve the scallops with purple yams and beetroot falafel. The spice I'm planning to use is lasun ki chutney -- like the one they serve with vada pav," he reveals. Ritu Dalmia on the other hand, will offer her tips and tricks to create a mouth-watering, sweet and savoury Risotto with Summer Berries. "Risotto is extremely simple to make, and yet slightly tricky. I'm just afraid people will stop coming to my restaurant after I've shown them how this dish is made," she laughs.