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CAVIAR goes bananas. An exotic starter, where caviar is served on fresh creme fraiche banana chips! Papaji’s Abba Pie, a cheese pie served with tandoori fennel. Or, tandoori salmon with kasundi, the Bengali mustard sauce. For acclaimed food artist Sanjoo Malhotra from Stockholm, these are a part of his large repertoire of fusion cuisine, which he calls Sambandha experience, to tickle the palates of food connoisseurs and audiences. "The Indian palate has opened up to world cuisine and the subtle flavours of Northern Europe. This is my version of the Nouveau-Nordic food scene, which I fuse with Indian flavours and sensations," says Malhotra. "There are more than 100 Indian restaurants in Sweden. Indian food outlets are being increasingly seen as the local pizzeria with decent food at affordable prices," Malhotra adds. He was in New Delhi recently for an evening of fusion cuisine at the Berco’s restaurant in Connaught Place. Malhotra loves to showcase ingredients, which are normally understated, like the pumpkin, which he uses in a soup with white wine and served with Swedish hard bread, with Indian fenugreek and rosemary. Nordic tastes, Malhotra maintains, often enhance the sweetness or sourness and at the event in New Delhi he worked on enhancing them by using mango aioli and blueberry apple chutney. This Manipal-educated chef also handles lifestyle tours between the Nordics and India. As a food artist, he seeks to showcase his expression of Nordic-Indian fusion cuisine and plans to collaborate with hotels, airlines and restaurants in India. Also a quality hunter for Finnair, he has travelled to several cities from Kyoto to New York to understand current trends in aviation, besides looking for new ideas and creating dialogues through his popular blog. The Nouveau Nordic Cuisine Movement has its roots in the Nordic countryside, and Malhotra captures the same in his creations. "Pan-Asian cuisine has helped people of the Nordics to understand Indian flavours." — IANS
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