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Delhi and Mumbai are not just two Indian cities but are like two friendly nemesis trying to prove which one is better than the other. Both boast cultural and culinary diversity making them a hub for foodies and chefs to explore, discover, and experiment. However, when you host a food festival and pit the dishes of the two cities against each other, it is going to be a tough match, not to mention the fun and enthusiasm on the ground.
Slurrp organised the much-awaited third edition of the Great Indian Cookout at JLN Stadium, Delhi, from November 30 to December 1, 2024. It witnessed a footfall of home chefs, gastronomes, and people across the capital sharing love and passion for food. Brought to you by TTK Prestige and powered by Goldiee Masale and Vikram Tea, the Delhi vs Mumbai-themed contest will culminate in Mumbai on December 15, 2024, after the final showdown between finalists picked from the two cities.
Grand Feast Cooked At Slurrp GIC, Delhi
Kebab
The event started with the demonstration of a delicious but nutritious Beetroot and Cream Kebab recipe by Chef Vaibhav Bhargava, Partner Chef Sansai and Food Consultant. The expert taught how you can indulge in kebabs without guilt. After garnishing them with premium pecans by American Pistachios, Chef Vaibhav also showcased how the ingredients can be roasted and sprinkled with salt to prepare a quick but nutritious snack.
Pasta
For the next sessions, foodies could not resist but gathered around the stage to witness Chef Nishant Choubey, Chef-Owner, BHAANAS, Delhi; Chef Partner, Street Storyss, Bengaluru; Consulting Chef, Rani, New Jersey, USA, prepare pasta. He used high-quality pasta from the VeroBella collection to make this dish that is served in restaurants across Delhi and Mumbai.
Chhole Samosa Tart
Can you ever think of filling tarts with spiced Indian chhole? While it seems weird, it tastes heavenly, especially when Chef Gurkirat Singh, a lawyer turned Chef, made it. He made chhole flavour bombs using Goldiee Masale spice blends. This is one dish that you can definitely serve as a starter in your next gathering.
Tres Leches Cake
Chef Kamaldeep Kaur, MasterChef India Season 7 Finalist, taught the audience how to combine the love for baking and chai in one dish. She made elaichi-flavoured Tres Leches Cake. She used cardamom-infused tea by Vikram Tea to prepare the dish and adorned it with cream. If you have a chance to taste it, you know the dessert menu next time you invite any chai lover for a meal.
Gajar Ka Halwa
Slurrp Great Indian Cookout was organised on the cusp of winter. There is no doubt that one of the chefs would cook gajar ka halwa. Chef Gurkirat Singh decided to keep the recipe traditional but use a new cooking method. Using Prestige's tri-ply inner lid pressure cooker, he showcased that anyone can make this winter delight at home in under 30 minutes.
Chaat
The event’s most-awaited workshop was conducted by Chef Kunal Kapur. He demonstrated how to cook Amritsari Khatte Ladoo Ki Chaat and Punjabi Til Bhugga. This one-of-a-kind dish put the stage on fire as the culinary master taught his secrets for preparing it and serving it at a party.
