The Imperial Culinary Club Celebrates Season of Mangoes

THE IMPERIAL Culinary Club since its inception is growing by leaps and bounds. The whole idea was initiated by The Imperial Senior Executive VP and GM- Vijay Wanchoo, who started his career as a chef. The club has arrested with almost 40 sessions till date and with cuisines like super food with Chef Parul Pratap and Tea Sommelier Anamika Singh, Gluten Free with Sangeeta Khanna, Konkani with Tara Deshpande, Southern selection with Chandra Padmanabhan and other interesting sessions with Imperial chefs like Thai, Lebanese, Chocolate temptations, European, Kashmiri, Italian, Summer delights, Goan cuisine, Continental Brunch, Healthy Mediterranean cuisine, Pastries and Tarts etc.

The recent session was hosted to celebrate the season of mangoes with a live cookout for guests. Wanchoo took charge of the ladle and curated recipes with mango as the central theme. The holistic menu by Wanchoo included citrusy fresh  Mango Gazpacho- Mango, orange juice with cucumber and lime juice; tropically sweet Mango Feta and Avocado Salad -Mango, feta and avocado with mustard honey ginger dressing; endlessly appetizing Chicken Cordon Bleu with Creole Crushed potato and Mango Pica De Gallo- Stuffed chicken breast with baby potato, and mango relish; super succulent Fish meunière with wilted Spinach and crumb fried Mangoes-Fish cooked in its own juices, infused with olives and capers; exquisitely curated Ricotta and Mango stuffed spinach crepe- Pancake stuffed with mango & ricotta cheese and the ultimate source of joy Mango Panacotta.

Sharing laughter, delicious recipes and a wonderful time with the audience, the session widened the adoption and inclusion of mangoes from traditional to contemporary specialties, from main course to desserts. It concentrated on the uniqueness of flavours and textures that different varieties of mangoes bring to the table and how they can be incorporated into dishes that are both, savoury and sweet.

Vijay Wanchoo, Senior Executive Vice President & General Manager, the Imperial, New Delhi commented “Exuding everlasting charm, The Imperial culinary club which is now almost 40 sessions old was my brainchild and was created solely for the purpose of creating unforgettable learning experiences for our discerning guests. We have always strived to engage our patrons with personalized touch in our sessions that also sets us apart. The idea is to impart culinary skills in the simplest manner through interactive sessions, on a live station. We keep delving into the gastronomical world to get some of the most exciting and exclusive dishes from different cuisines for our guests.”

The afternoon concluded with a delectable lunch spread featuring all the demonstrated recipes, over some delightful conversations.