"A Night of Quintessential India"

CEBU, Philippines – A dinner called "A Night of Quintessential India" was planned by the Marriott Cebu City Hotel managers and the board of directors of the La Chaine des Rotisseurs, Baillage de Cebu. It was to be the annual fellowship dinner of the gourmet group.

La Chaine des Rotisseurs is a society dedicated to the arts of the table. It has its roots in France and later membership expanded to the rest of the world, including Manila and Cebu.

I am a member of the Board, one of the duties of which is to taste the food beforehand and pair it with wine.

Majority of the dishes served during La Chaine des Rotisseurs dinners are original creations by talented chefs working in sophisticated kitchens.  It raises the standards for food served in hotels and restaurants, and thus becomes the trendsetter in the realm of fine dining.

Appetizer was Jafrani Chicken Tikka, which is char-grilled chicken spiced with Kashmiri chilies and carom seed saffron - paired with Prosecco, 2014.

Indian food is generally perceived to be very spicy - chili hot - and many Cebuanos just cannot tolerate spicy food. That is why, for this particular La Chaine des Rotisseurs Christmas fellowship dinner, there had to be a happy compromise with authenticity and tolerance, and Indian head chef Alam Singh, who flew in from Marriott Bangkok, did it with flying colors.

The second dish was Tamater Dhaniya Sorba, a clear tomato soup with roasted cumin seed and coriander leaves, perfect for cleansing any tinge of chilies left in the palate. The next five main dishes including rice were served, utilizing the Russian food service where the waiters brought the food tray to the table sequentially and served each guest directly from the tray. But I myself had to rush to the kitchen to document the dishes.

Main dishes were Hare Mater Ka Pulao (garden green peas, toasted basmati rice), Murg Makhani (char-grilled chicken cooked with tomato, cream and butter), Lamb Rack Rogan Josh (lamb rack cooked in a blend with cardamom, mace, tomato and onion), Madras Tiger Prawn Curry (tiger prawn with traditional Madras coconut curry) and Paneer Jalfrezi (Indian homemade cottage cheese with tossed vegetable tomato onion seeds).

Garlic Butter Nan (Indian flatbread) was also served and the main dishes were paired with a red wine from Sardinia, the Cannanau Di Sardegna, 2014, Italy; and white wine, Biodo Pinot Grigio Delle Venezie.

My knowledge about Indian cuisine is rather limited - only two Indian weddings, excuse me, this year - but the rice and the lamb were truly delicious and were the best dishes that night.

Dessert was Gajar Ka Halwa (carrot and reduced milk pudding) paired with Douques Asti Dolce.

La Chaine des Rotisseurs gave Awards of Appreciation to the Marriott Cebu City Hotel management, headed by GM Patrick Carroll, F&B Manager Lyle Kelvin Cajayon, Events Manager Jacqui Zamora, Executive Chef Chachpol Suaisom and visiting Indian chef Alam Singh.

May the incoming New Year be safe, prosperous and merry for us all!