Le Jardin- Celebrating the Independence
|The outdoor decor (Le Jardin)|
Someone once rightly said, “A nation’s culture resides in the hearts and in the soul of the people and there must be food for the soul”. India is diverse in several aspects, be it culture, religions, people and even food. Hence, many festivals are celebrated here with great pomp and show. Indian cuisine is also quite diverse and is liked by foodies from all over. From salads to sausages, vegetarian to Non-vegetarian, Murg Raseela to piping hot Rasam and even varieties of bread to desserts, India has all to offer. The Oberoi, Bengaluru decided to take us on a gastronomic journey “Food Bazaar” across India, this Independence week.
|Spices of India|
The corporate head Chef, savouringParvinder Bali, has introduced an amazing array of India’s street food from various parts of India. From food to outdoor décor, restaurant ‘Le Jardin’ , a colonial style restaurant succeeded in providing the perfect feeling of hanging out in the lanes of different parts of our savoring the delicacies. The open stalls and sounds of trucks and rickshaws in the background was making the idea more realistic. The purpose of displaying the outlet “Food Bazaar” is to symbolize the diversity in Indian cuisine and also complements the Independence day celebration.
|Chef Parvinder Bali|
Born and raised in Baramulla, Kashmir, chef Bali followed a hands-on culinary degree at Institute of hotel management, Kolkata, in 1993.He was also bagged a gold medal at the Oberoi Culinary Olympics held in 1996. Before being crowned the chef of the prestigious hotel ‘Oberoi’, he dreamed of a neuro-surgeon, but later enrolledfor Mechanical Engineering in Regional Engineering College, Kashmir. However, it seemed like he was destined to be a chef. Bali started his career in the pastry kitchen of‘The Oberoi’, New Delhi and today he is the Corporate Chef in the Oberoi Centre of Learning and Development. He is one among the golden three who has been professionally certified by ‘Culinary Institute of America and American Culinary Federation’. Not but the least, he is one of the few chefs in the world who had scored highest marks in Pro Certification Level 2, until 2014.Bali’s culinary journey took him to a roller coaster ride and he savors every bit of it.
|The comfort sitting, Le Jardin|
Bali’s love and knowledge about food is phenomenal. “I didn’t know when I fall for the burning stoves in the kitchen, love doing the dishes and of course cooking”, Bali stated off with a pleasant smile. He took me on a stroll to the streets of almost every part of India- be it Kolkata, Mumbai, Old Delhi, Hyderabad or Tamil Nadu and I must say, the street food adventure was rejuvenating for both my body and soul.