So The Insider was invited to witness the Indian culinary avatar of the Norwegian Salmon(L silent please)-the common name of several of the species of the ray-finned fish, like the Trout or the Whitefish.
|Spotted me?- Can’t complain about the seat!|
|The Ingredients spread|
Organised by Foodhall India and the Norwegian Seafood Council for India, the Masterclass included a hands-on live demo of the transformation of this fresh, wild caught Salmon into a spicy Indian version. Yeah! Think the Tikka to ..the spicy-pungent Amritsari version! In an interactive Wokshop, Yogi Shergill, Vice Counsel, Royal Norwegian Consulate gave insights into the nuances of negotiating cooking the Salmon, knowing when its cooked, flavours that go along with and also of the major differences between the Indian Salmon and the Norwegian variety.
Sitting next to the Norwegian ambassador to India HE. Nils Ragnar Kamsvag, I got a bird’s eye view of the cooking experimentations- and I dare say that the Salmon took to to the experimentation like fish to water.
Amritsari Tawa Salmon
|Bon Appetit – Norwegian ambassador to India HE. Nils Ragnar Kamsvag and moi!|