No two ways about it. It doesn’t get any better than this. It’s the annual awards ceremony that foodies the world over wait with bated breath for. The Worlds 50 best restaurant awards celebrate extraordinary culinary talent providing an annual barometer of the greatest gastronomic experiences across the globe. As for the past 15 years, once again this year, London’s historic guildhall in London saw the worlds superstar chefs and the whos who of the culinary world flying in to receive their awards. Mind-blowing geniuses from Peru to Japan, Australia to Russia sit shoulder to shoulder as the glittering awards ceremony gets underway. I attend as chairperson of the Indian subcontinent. Over the past two decades, having eaten in their fabulous restaurants, it’s a sheer delight to meet my heroes.
Ofcourse! Its true that a picture is worth a thousand words…but this accompanying photo I’ve shot is worth many more. Please take a look at it: in it are superstarchefs whose restaurants have been crowned The Worlds best (Joan Roca) Asia’s best (David Thompson) and also our very own India’s best (Manjit Singh Gill, Hemant Oberoi, Manish Mehrotra), not to forget our Indian in Bangkok (Gaggan Anand) and from Srilanka (Dharshan Munidasa). It sure is time to celebrate. For many reasons…firstly, am thrilled that so many of our Indian restaurants are being awarded on this international stage. Happy, that Asia’s gastronomy is being given the due prominence it deserves and focusing the spotlight on is the whole team of “Asia’s 50 best” ( Charles Reed and William Drew, editor of “The Restaurant Magazine” are in the photo too)
THE OSCAR OF FOOD AWARDS
Prestigious, glittering, coveted are some of the words that describe the awesome “Asia’s 50 best” award ceremony. Not only have the whos who of the restaurant world jetted in from all parts of the world, but are here with bated breaths. There is anticipation and excitement and the air is so thick with it that I could have cut it with a knife and plopped it into my champagne glass. William Drew the editor in chief of The Restaurant Magazine flags off the ceremony and whoa! The applause never stops. Here’s a quick look at our winners.
Having stood the test of time, ITC Maurya (Delhi’s) North-West Frontier restaurant with its short menu (the same since it opened 35 years ago) continues to draw packed houses. I have eaten here several times (including shot as a judge on Times Now’s TV show) and this cavernous and rustically decorated restaurant is arguably India’s most famous. Dal Bukhara and Sikandari raan have assumed iconic status.
I am so delighted that Bangalore’s Karavalli has made it to Asia’s 50 Best list. I just shot for the Times Now TV show as a judge here and was absolutely thrilled by the consistency, freshness and authenticity in Chef Naren Thimmiaih’s vast repertoire. Old classics are as fabulous as the new additions. Robustly spiced crabs, delicately steamed fish, velvety curries…I ate them all in the charming alfresco courtyard.
I reviewed Delhi’s playful and eclectic Indian Accent within a few days of it’s opening. And am happy that Chef Manish Mehrotra continues to dazzle with his cookery with a global hue
Chicken tikka quesadillas with Swiss gruyère; tandoori bacon prawns with wasabi cream; masala miso Scottish salmon.
I love the karela enlivened with churan.
Fine dining taken to it’s finest here. I have filmed my TV show in the ITC’s traditional temple to “dum” cooking done lovingly and slowly
in a sealed clay pot. Done over a low fire intensifies natural flavors, while the judicious use of aromatic herbs and spices adds another level of complexity to the dishes. The regal ambiance adds yet another dimension of pleasure.
Luxurious modern Indian food with a global twist a la Grand corporate chef Hemant Oberoi
where upscale fine dining gets finer.
The cuisine offers a modern take on local street food and traditional regional dishes using some very un-Indian ingredients such as scallops, black cod, morels, foie gras and halibut. New techniques, innovative presentations and the use of organic produce and spices.
What! How come a Japanese restaurant located in Mumbai gets an international award?
A collaboration between Japanese Iron Chef Masaharu Morimoto, and Taj Hotel legend Hemant Oberoi yields specially created Japanese vegetarian dishes which are masterpieces in taste and texture. Tomato Carpaccio topped with wasabi and yuzu sorbet and the black cod miso are my favorites here.
Ive had the most amazing authentic Japanese cuisine in the heart of Colombo at Japanese-Srilankan Dharshan Munidasa’s restaurant.
Kolkatta born Gaggan reinvents Indian food with modernist techniques in Bangkok with plenty of molecular wizardry too.
Not only do “Asias 50 best” and “Worlds 50 best” awards encourage restaurants and promote tourism but also serve as guideposts for us foodies, directing us to the best places to eat in. And then ofcourse, when our very own Indian restaurants get honored, it is time to say “Jai ho”