The Oberoi Group organised ‘Rivaayat – The Indian Culinary Conclave’ with an objective to revive traditional Indian cuisines, stated a release. The conclave witnessed participation of industry experts over a span of five days to discuss the nuances of Indian cuisine. The first of the six culinary conclaves, Rivaayat was held at The Oberoi, Gurgaon. Five culinary experts and 13 cooks along with 35 of The Oberoi Group’s senior Chefs conducted interactive training sessions covering four key cuisines, Punjabi, Awadhi, Hyderabadi, and Dehlvi, during the conclave.
Saffron, the fine-dining Indian speciality restaurant at Trident, Gurgaon will take this initiative forward with ‘Flavours of Punjab’ with Chef Sweety Singh from February 16 to 26, 2017.
Commenting on this initiative, Chef Sandeep Kalra, Executive Chef, Trident, Gurgaon, said, “It is a great privilege to have culinary historians present the richness of traditional Indian cuisine and cook authentic, consistent and delicious food. It reflects the group’s belief that it’s important to revive the traditional Indian recipes in these modern times and our dedication to uncompromising quality”.