ET Awards: A gourmet feast to match India Inc’s


With a roaring appetite for innovation and disruption, India’s ‘hungriest’ needed a menu to excite their palates, which could match their taste for business success. And that was exactly what was dished out at the ET Awards for Corporate Excellence.

Before the proceedings started at the Jio World Convention Centre’s Lotus Ballroom, guests were treated to the appetiser of high tea served with an array of summer coolers, savoury finger food and bite-sized desserts. There was blue pea tea with honey; decadent chilled espresso; asparagus and confit artichoke quiche – the last dish being all the rage after King Charles put it on his ‘coronation menu’ due this Saturday — American corn; young leek and aged cheddar muffins with thyme essence; and curried vegetable strudel.

Classics such as cucumber slithers and garlic boursin finger sandwiches, tea cakes, as well as buttery scones with cream and jam were served along with fresh brews of tea and coffee. Sumptuous petite khana for a sumptuous crowd.

And after digesting the evening’s show that comprised a panel of experts speaking their minds, a fireside chat with the finance minister, winners receiving their awards, inspiring speeches, guests came out for some quality bar time with more gourmet grubs to lace their drinks — gucchi and wild mushroom galouti; pan-fried vegetable gyoza with fermented chili nage; and crisp-asa-crunchy-IPO toffeed tofu with peanut relish.

A gala buffet dinner with seasonal specialities and haute cuisine followed. The Grandeur Grazing Table had a spread of the choicest cheese — Brunost, red cheddar, aged 60% brie, Edam ball, goat milk feta — served along with artisanal bread and home-made cultured butter.

This came with organic cracknels, nuts, olives, gourmet preserves and condiments. The Levantine Amplification table was laden with confit garlic toum, avocado hummus along with sumac spiced lavash, Israeli pita, za’atar manaeesh and assorted crackers.

Fresh summer salads, such as a mix of young hearts of palm, Granny smith apple, and soused fennel along with a salad of chilled burrata, celery puree and balsamic caviar were there for prime picking. Chefs added their own sense of fun and flair with different counters that included a Katong Laksa counter serving curry-flavoured coconut milk broth, makroot, galangal and lemongrass essence. The Thai Curry station offered jasmine rice bowls with different curries, the aroma of which travelled freely across the hall.

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