DISCIPLINE CULINARY ARTS
CURATED BY Rahul Akerkar
10:30 AM - 11:30 AM
Old GMC, Panjim
Seats Left: 19
Prateek Sadhu will discuss migration and how it has helped him in his own journey. His knowledge of multiple cultures has helped him find a voice, from Kashmir to New York and back to India.
This incredible journey is why Prateek is so grateful for the experiences that he has amassed along the way and what modern Indian cooking means to the team at Masque. It demands revisiting ingredients, in altogether new ways, that can build cross-cultural bridges. Sometimes this means combining the essence of two dishes. At others, this involves borrowing the central idea of a dish but making it with entirely local ingredients.
Prateek Sadhu will talk about few projects that the team at Masque are doing at their flavour lab. For example, ‘Blackening Project' and how they are trying to extract different flavours from a single ingredient.
The making of the Black Mango ice cream, where they have been cooking mangoes for 2 months in a controlled setting, he will demonstrate the entire dessert of black mango using 3 variations of the mango fruit.