International concept, Chef’s Table Week, comes to the city to lure foodies into a unique dining experience.
Of late, there’s been an evident rise in the number of interactive cookery classes by master chefs across city restaurants, probably pointing to the fact that Mumbai’s tastes are evolving. So is the fine dining experience. And to celebrate this, the biannual event — Chef’s Table Week — is back in the city next week. Already a popular concept internationally, it’s beginning to attract foodies around town as well. Organised by the team behind Restaurant Week in India, it is a niche spin-off where instead of offering a three-course meal, 10 of Mumbai’s restaurants will provide a six-course Chef’s Tasting Menu.
The participating restaurants include — Two One Two Bar & Grill, Pan Asian, Kebab & Kurries, Mezzo Mezzo, Spices, Ziya, Vetro, Olive Bar & Kitchen, Stella, and Corleone. The focus is to experience tasting menus and interact with the chefs. Participating restaurants will showcase some of their signature dishes and customers have the luxury of not having to worry about what to order (though dietary preferences are taken into account by the chef).This event will lead up to the Restaurant Week that will run mid-March. “We organised the first Restaurant Week in India in Mumbai in 2010 when we had seven of the city’s finest restaurants participate. The concept itself originated in New York City in 1992 and has since spread to cities all over the world. In the coming round in March we expect 50 restaurants to participate across Mumbai, Delhi and Bengaluru,” says Mangal Dalal, director of the organising body behind the Week.
The handpicking of restaurants is pretty interesting. “We generally create a long list of a city’s finest restaurants and dine there to then hand-pick the ones we can vouch for. We then finalise our list based on location and cuisine, also striking a balance between five-stars and stand-alones,” informs Dalal, adding, “We always set the number of restaurants such that we have enough options geographically as well as across diverse cuisines, without compromising on the quality of the restaurants we include.”
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