Korean Pop-up At Wild Asparagus Table

 I will travel anywhere for food and if its Korean Cuisine, it is worth all the effort because the variety of Korean food that was cooked for this pop up by @Indraniwillteach I am not likely to find it in any restaurant in Mumbai.

This month pop up was hosted by @indraniwillteach in the suburbs of Kandivali, and although I have never been to Korea, I can confirm that taste was as authentic as one can get because Indrani had done a good research on this cuisine and walked an extra mile to procure right kind of ingredients that go into creating the correct flavours.

@KanchanAhuja, Deepti Chavan and yours truly, we reached on time at 7pm on the 14th floor of Indrani's lovely home overlooking the beautiful view of Sanjay Gandhi National Park. Soon @Salonim2, @Shitalkakad, @chefshilpasethbhambri and @kareena arrived and the party began.

Over the glass of drinks, Indrani briefed us about the food culture of Korean cuisine. During our chat, I learnt that Korean food does not contain much of vinegar and the main taste in just sesame seeds, garlic and soya sauce.

Also learnt some new words in Korean cooking like Kimbab (Korean rice rolls) Mandu,(dumplings) Japche (Korean sweet potato noodles with stir fries) Ttekbokki(rice cakes in sauce) Bibimbab(rice with seasoned vegetables)

It is customary to have 5 to 12 banchan(side dishes) with main dishes served all together. Another unique feature is that Korean food do not have any gravy component. They do serve soups and stew but the stew is normally thick and smooth with very little liquid in them. You are likely to find great variety of fermented food in their cuisine

Korean food is distinct in colour, texture and flavour and requires lot of labour in preparing different dishes that are both harmonising and distinctive.

Everybody loved the food that was paired with @reveilowines #Grillo and #nerodavola




We were small group of 8 members, had sit down dinner with a break in between the meals to learnt the basic way to make Kimbab. Indrani used nori leaves to roll out the rice stuffed with pickled veggies and meat. 

The evening ended with mastering the dance few dance steps as instructed by Indrani's sweet daughter, Arunima, who performed a vibrant dance for us too.

It was the most enjoyable evening of fun, laughter and food. A day well spent. 

Thank you #fbai Saloni  Malkani and Ananya Banerjee for this lovely platform of #wildasparagustable where we get to taste the various cuisine of the world 

Do watch the live video presentation of the event to get the flavors of the evening