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Think wining and dining under the stars, a stone’s throw away from
the Qutab Minar; think Olive Bar and Kitchen. But when the Municipal Corporation
of Delhi cruelly shut down this charming courtyard restaurant, surrounded
by trees and Mediterranean style white washed buildings, A.D Singh, the
Director of Olive, was as lost as any faithful patron of this ‘happening’
eatery. When A.D realized that the keys to opening the MCD’s
seals on his beloved restaurant would not be forthcoming anytime in the
near future, it was only a matter of time before the wheels of his fertile
brain got moving. And Voila! The ‘Moving Kitchen from Olive’
was born.
Olive has always been synonymous with great food and palatable wines,
stylishly served in a chic setting with a relaxed ambience, be it the
Bar or the Beach. The brief to the Kitchen doing the outdoor catering
was simple - ‘move’ the Olive experience inside the home or
anywhere at the party, and serve it up with the same elegance and panache.
Starting with the Italian cuisine his chefs knew best, as well as a sprinkling
of Indian dishes thrown in, the Kitchen was frequently seen at many a
diplomat's residence, initially. The team organised a dinner for a prominent
minister and, moving away from their signature Mediterranean menu, served
only the most excellent Indian dishes, earning them kudos and the minister
several compliments for the best party he had ever thrown.
The Moving Kitchen team always keeps its thinking cap on, aiming to serve
different and new concepts to clients. Therefore, it is not surprising
to see them bring out Japanese cuisine as a part of this outdoor catering
service now.
Flavours from the Land of Zen
The different flavours from the land of Zen are yours for the choosing from
a menu offering a wide selection: Tantalising Asparagus Shimiji Mushroom
with Sesame Sauce, Poached Salmon Marinate with Miso Vinaigrette sauce,
Season White Tiger Prawns with Spicy Cream Sauce, Shiromi Nanban Zuke (White
Fish Vinaigrette) and other exotic dishes are merely a fraction of the enticing
menu.
To prolong your enjoyment of the food much after it has been catered at
a party where you were a host or were invited, the Moving Kitchen has also
organised Cooking Classes at various levels. For the budding
chefs
You may select a module based on their learning prowess or interest and
the time available from their daily routine, and of course, the depth
of your pocket.
The classes are going to be held from April 1 at Daryacha in Hauz Khas
Village (regretfully, the classes are being offered only in Delhi, at
the moment).
There are three modules, Quick Learner being for a quick
starter or those with limited time availability. It should make you comfortable
with the basic knowledge of Japanese cuisine and will highlight interactive
sushi making, a hands-on class for anyone who loves sushi. The best part
of the programme is that at the cost of Rs.2500 ($63), you get to savour
the food after you finish making it.
For The Intrigued, there is the domain knowledge of Japanese
stock, including fish and vegetarian, Miso soup, Tempura & Fritters.
Sushi and Sashimi can also be 'mastered' during the weekend for a paltry
Rs.4500 (IF you can master it!!). Cucumber, California and Spicy tuna
hand rolls should come in handy anytime, when you have learned to make
them in this module.
This hands-on experience is a delight for those wanting to add that extra
cosmopolitan touch to their table at home.
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The third module has been designed for The Trapped Culinary Artist.
This 8-day course, spread over a month of weekend programmes, is an in-depth
study of Japanese Culture, History and Cuisine. You can get conversant with
factors dominating their cuisine, how to handle and maintain knives and
utensils, and general hygiene. After this in-depth course, understanding
Japanese menus will become easy for ever. You will learn how to make the
best use of seasonal seafood and vegetables, sauces and stock and educate
yourself about various popular home cooked dishes including Kaiseki, Sushi
and Sashimi. International Chefs just for You
The cooking classes are being conducted by two internationally known
chefs who will give you the personal attention during the sessions.
Desmond Lim has trained under Japanese chefs in Singapore
& Japan, gaining 28 years experience in the art of making Sushi &
other Japanese dishes. He has worked in some of the best Japanese restaurants
in Singapore & Japan and has been training Sushi chefs in many parts
of the world.
Chef Francisco
An extremely experienced chef from the Philippines, with over 20 years
of expertise in Japanese cuisine through out the globe, Chef Francisco
has won special acclaim for his efforts in Egypt and the Middle East and
has worked with the Oberoi hotel in Mumbai for three years.
Home Service:
Don't want to go to the doctor? Worry not; the doctor will come to you.
The Kitchen will ‘Move’ to your home! The chefs can conduct
the training session in the confines of your house for you and your friends.
Call Anisa Kapoor at 9958007727 and she will tell you how to celebrate
the Zen and Art of Japanese Cooking – a la Olive; through
their innovative concept, The Moving Kitchen.
Natasha Vohra
March 28, 2008
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