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A festive fusion of world cuisines thrills the tables of IIHM Global Food Carnival

The IIHM Global Food Carnival, in association with t2, held at Fairfield by Marriott Kolkata, on January 13 and 14, was a celebration of culinary delights, bringing together cuisines from all over the world to meet deliciously with traditional Bengali food

Subhalakshmi Dey | Published 03.02.24, 10:30 AM
Barbados Martini was a refreshing drink, an exotic twist to the classic martini. A fusion of fresh fruit served with crushed ice, it brought the Caribbean to you in a glass. 

Barbados Martini was a refreshing drink, an exotic twist to the classic martini. A fusion of fresh fruit served with crushed ice, it brought the Caribbean to you in a glass. 

Pictures: B Halder

The IIHM Global Food Carnival, in association with t2, held at Fairfield by Marriott Kolkata, on January 13 and 14, was a celebration of culinary delights, bringing together cuisines from all over the world to meet deliciously with traditional Bengali food. Consisting of dinner on January 13 and brunch and dinner on January 14, the carnival provided a global gastronomic experience, created by celebrated chefs from Fairfield by Marriott Kolkata and students of the International Institute of Hotel Management.

The event featured an exquisite array of international and local dishes to keep every food enthusiast’s palate happy. Guests were treated to a fusion of flavours, where European and South Asian cuisines co-existed harmoniously with traditional Bengali curries and sweets. The atmosphere was further enriched with interactive counters, live music and a special cultural show, making it a feast not just for the palate but also for the senses.

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With its beautiful blend of education, entertainment and gastronomy, the IIHM Global Food Carnival proved to be a memorable event that celebrated the diversity and unity of global and local cuisines. Glimpses.

Dr Suborno Bose and Sanjukta Bose, founders and directors of IIHM, dropped by to encourage their students. “This is the first time a collaboration of this kind has taken place in Calcutta, where a luxury hotel has joined hands with IIHM, and it has created magic in culinary service and dining experience. This festival includes over 12 cuisines and some absolutely delectable desserts! I look forward to this kind of food festival with other hotels in the future too,” Dr Bose said.

Ushoshi Sengupta was also spotted at the brunch. “I’m a big fan of Chef Arabinda and his food, and there are so many options here,” said Ushoshi

Ushoshi Sengupta was also spotted at the brunch. “I’m a big fan of Chef Arabinda and his food, and there are so many options here,” said Ushoshi

Shaheb Bhattacherjee dropped by to grab a bite

Shaheb Bhattacherjee dropped by to grab a bite

“We have curated a menu which ranges from Indian and Bengali food, to Vietnamese, Thai, Italian, Mediterranean, and Japanese cuisines. There are desserts, starters and salads, live counters, alongside a huge buffet.... The idea is to put the students involved in this project in a live situation where they can actually work with the staff of the hotel. The collaboration has been wonderful so far,” said Chef Sanjay Kak (extreme right), culinary director, IIHM.

Chef Arabinda Seth (centre), executive chef, Fairfield by Marriott, Kolkata, said: “Events of such scale are usually held in the open, but this is the first time this is happening in a hotel, especially considering it’s in collab with an institute. IIHM is the most known hotel management institute nowadays, not only in Calcutta, but also the world, because of the Young Chef Olympiad.”

The Mezze Platter was like a burst of colours in the Arabian section. This vibrant assortment included classics like hummus, tzatziki, dolma (stuffed grape leaves), olives, feta cheese and a variety of dips and spreads.

The Thai counter had a hot favourite with the Khanom Buang, also known as Thai crispy pancakes. With thin, crispy crepes filled with a sweet and savoury mixture of coconut cream, meringue, and various toppings like shredded coconut or mung beans, it was a treat for the taste buds.

Slow Roasted Pork Ribs were a favourite in the European section, each bite revealing a delightful combination of caramelised crust and juicy, tender pork.

Gur Sandesh, Mysore Pak, Malai Chamcham, Chhanapora, Kala Jamun and Lotus Sandesh were the perfect dessert options after a hearty meal.

Last updated on 03.02.24, 10:51 AM
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