Just in the time for Christmas festivities, Taj palace, New Delhi along with High Commission of Canada hosted an interactive session with the Head Chef at Canada House, Curtis Pintye and Executive Chef, Taj Palace, Rajesh Wadhwa. To commemorate the festive mirth (the Canadian way), a warm culinary rendezvous with the the Canadian maverick was held – who recreated the time-honored Turkey and Smoked Duck Breast with Sweet Potatoes at the idealistic alfresco setting of Kafe Fontana.
Soaking up the winter sun, chatting up with friends over frothy cappuccino, this gastronomic tute was so much fun. Relaxed and generous, Chef Curtis was amiably forthcoming. Having lived, majorly, in the Middle East, he seems to have a comprehensive influence on his linguistics as well as gourmet skills. But customarily, Curtis, elaborated, “We would always cook up a turkey, ham or even goose, with earthy accompaniments like sweet potatoes and carrots, for friends and family during the Eve, listen to music, watch Tv to spend some worthy time with his folks. I also love the stuffing that could be achieved in ways more than one”.
Living up the high-spirits, he recreated the exotic Smoked Duck Breast & Turkey – succulent inside with a pedestal of tender sweet potato along with well done turkey and bread croutons.
Chef Rajesh Wadhwa picked his paraphernalia to cook up a fusion storm – marinated char-grilled prawns with fennel and spinach chaat - the most appetizing incongruent unification of two extremes. So delectably unique!
Soon after this expressive tryst, we shifted inside to relish the delicacies – the promotional Canadian brunch that encapsulates the signature dishes from Canada. Overlooking lush lawns, Kafe Fontana celebrates the festive voyage with a lavish buffet spread, live stations, food stalls and much more from 11th – 20th December in the midst of their Mediterranean setting.
The all-day dining restaurant brings to you he ultimate world cuisine experience which bustles with an exquisite brunch and an a la carte section featuring the best of Mediterranean and European recipes emerged from a landscape of culinary creativity. The royal spread boasts of festive delicacies such as roast turkey, tourtierre, cranberry sauce and gravy, sweet potato casserole, nanaimo bars, mincemeat tarts and much more topped up with live entertainment.
Know your Chef: Chef Curtis Pintye
Born in Calgary, in the Canadian province of Alberta, Chef Curtis spent many of his formative years living abroad in Saudi Arabia and the U.A.E. Upon returning to Canada for his post-secondary education, Chef Curtis dabbled in the study of history before deciding to pursue his passion for cooking. He attended the Southern Alberta Institute of Technology and has worked in some of Calgary’s top French restaurants. He is currently Head Chef at Canada House, the official residence of the High Commissioner of Canada to India, in New Delhi.