Pandemic has really tested our patience and our tolerance. I am beginning to forget what a normal life used to be. In good ole days, my Foodie friends and I would meet month after month at our Wild Asparagus Table to enjoy the international cuisine of the world. It was a potluck affair, Each person studied the food, the culture and then demographics of the place, tried one dish of that particular country and we would create a large buffet table on the big day. It was a party nobody wanted to miss.
Things have changed. Not that we have lost touch with each other. Nah! We meet online and have enjoyed the virtual feast and festivals, some live talk shows and specially where food is concerned, we are wiser now. Lot of food knowledge has flooded our homes through Insta-lives and Zoom sessions, nevertheless, we still craved for physical presence.
In July2020, all members of WAT had cooked Peruvian cuisine and shared it virtually, I had even blogged about it Here , we all cooked but ate in our own house sharing it with our family members. It was Pandemic, remember, so we had no choice. But testing the patience of a foodie is a tricky affair.
So, finally WAT happened, potluck changed to pop-up. We braved the virus, followed the Covid 9 norms, lips sealed, hidden behind the mask, private transport arranged, hygiene and social distance in place, and we met at the Ananya’s cook-studio at Wadala to enjoy the deliciousness of Peru Cuisine specially prepared by Ananya Banerjee.
As we entered the studio, it seemed like we had checked into a 5star restaurant, the ambience was vibrant with state-of-art table deco, the cutlery, the flowers, the lamps, it was the most romantic set up. And what a joy of meeting everybody after what seemed like ages. It brought back the memories of our first French WAT meeting on that heavy rainy day. (remember our dripping wet meeting). After the initial formal chat of eye expressions and inaudible voice chats, it was time to peel off the masks and settle down to have sit-down meals.
Wine glasses clashed, with red/white smiles and cheers touched every corner of the rooms, the twinkle in the eyes glowed as the first course of Empanadas made its appearance on our table.
“Empanadas are like samosas, stuffed with minced meat, but they are baked instead of frying” explained Ananya, as we chomped on small bites. This was served with cabbage salad sprinkled with white and black sesame seeds. It was exceptionally good.
Plates was cleared after the first course, making room for next course ‘Caviche’ Technically, Ceviche is not raw, but it’s not cooked either. Cooking requires heat, and ceviche never touches a skillet. The acid from the lime “cooks” the fish in a chemical process called denaturation. Tuna fish was marinated in lime juice and citric juices and and served on a bed of salad leaves and veggies. Each chunk of fish had amazing buttery flavours.
This was followed by Polo a la Bresa, a roasted chicken served with an authentic creamy dipping sauce along with the cup full of fried rice (Arroz Chaufa) and potatoes stuffed with pepper, smoked paprikas and olives.
Food was authentic and was aptly paired with California Born West Chardonney, (refreshing n full of flavours), and Born West Cabernet Sauvignon, that had aromas of red current and Raspberries, (combine with vanilla and pepper.) Sincere thanks to Shweta Mohanti from #Astraspirits @bornwestwines for the compliments of wines.
I had my fill (actually a bit more than what I could eat) but then who can refuse a dessert? Specially Tres Leches that was topped with fresh fruits. Tres Leches cake is light and soft sponge cake soaked in sweet three milk mixtures and topped with whipped cream. The translation of Tres Leches from Spanish is three milks.
Evening was spent with lively conversations and laughter and time ticked on till it was time to say our good byes with the promise to meet once again with yet another cuisine from other country, at another venue by other creative home chef.
With a great support of @Salonim2 and @chefananyabanerjee of #FBAI, the same theme of cooking international food will continue. There will be regular pop-ups by home chefs of Mumbai at different venues, the food will be hosted and invitees can enjoy the food for a fee. Saloni Malkani and Ananya Banerjee will help the home chefs in organising these pop ups, share their culinary expertise, surrounded by complete ambience of restaurant type set-up, and these delicious dinners can be arranged for private/corporate parties too.
But till then, I plan to take a bigger bite....
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