On December 20, 2022, Delhi witnessed an evening that celebrated modern Indian-Australian cuisine hosted by Chef Gary Mehigan at The Chambers - a business club - Taj Mahal Hotel as a part of their ongoing series - 'Rendevouz'. The culinary soiree showcased a five-course dining experience amidst interesting conversations with Master Chef Gary Mehigan. The exquisitely curated menu featured signature flavours such as Jackfruit & coconut Rendang, Crispy green rice prawns, Crisp black fungus & rice noodle spring roll, Braised Bastilla of lamb, Dark chocolate & olive oil mousse.
"I am so happy and excited to come back to India. This is my 15th or 16th visit to the country. My love for Indian cuisine brings me back here and for the same reason, you will see some use of Indian spices in my dishes. Tonight, we have curated a menu that has some interesting Australian dishes with the use of Indian spices. I hope you will like this amalgamation of the cuisines and the wines that are carefully picked for each course of the dinner," said Chef Gary Mehigan.
Chef Arun Sundararaj, Director of Culinary Operations - Taj Mahal, New Delhi, said, "Taj Mahal, New Delhi has been a preferred hospitality destination in the heart of the Capital for over four decades offering timeless experiences and warm service. In our continued effort to bring innovative dining experiences to our patrons, we are delighted to welcome Chef Gary Mehigan and present a special Rendezvous where the Chef unravels the culinary secrets of much-loved traditions and a contemporary world by creating his favourite flavours for our guests."
NDTV Food's editor, Shubham Bhatnagar, interviewed Chef Gary Mehigan on his visit to India. While interacting with the chef, he realised that chef Mehigan is surely passionate about all things India - in terms of food, travel, culture and more. The chef also admitted he had a soft spot for Indian chaat, particularly the 'Raj Kachori'. Watch the full interview video with chef Gary Mehigan in the header section, or click here.