Meera& Prashant desired a dream wedding in Balearic Island Ibiza, a beautiful city often referred to as the “paradise for party people”.
Planning began six months before “W-day”with a couple of recce visits,to search for support systems. Placeto prepare food,Suppliers for fresh produce likevegetables, meats and groceries.
The supply chain there waswanting, as there were no vendors who could provide groceries or vegetables for Indian cuisine. We had to work smarter in sourcing the ingredients. Our savior was the city of London and the delivery was brought via Barcelona on a cargo ship.
Mr. Shah himself sourced even the pots and pans used from Mumbai after making several visits there. They were shipped two months prior to the event and after the long journey at sea they arrived just at nick of time for the wedding.
Several kitchen spaces for our “production base” were identified and out of three we finally selected an industrial township, which was specially restructured and equipped for us. They even made way for our Tandoors by shifting their existing equipment.
Fond memories of a very helpful team commandeered by Chef.
A few days ago I was over at a friends for dinner, we must have been 50 of us partying in the magical settings of her beautiful lawn and warm home. While it’s always great fun to hang with friends what made everything perfect was the excellent food and service that evening .The pass arounds caught my palate – excellent Mutton Pathar Kabas , Goan Spiced Prawns ( not very Goan , but excellent ) ,and melt in the mouth kakoris . I stuck with the non veterinarian options probably because I knew Navratras were on the next day !
Dinner was exceptional . I had pigged out on the snacks but that has never held me back …Mutton Chops and Taar meat were fabulous as was the old fashioned Butter Chicken. Fish Moiley I was indifferent to , but the Chettinad Chicken more than made up for that .Egg Chili Appams , Veg Stew and Paneer Dahi Khurchan Fry again superb stuff . Moradabadi dal , Hydrabadi Mirchi Ka Salan and Kathal Biryani were delicious. I loved , absolutely loved the Paratha Station specially the Keema and unda Parathas . Milk Cake Khurchan was a winner all the way .
A perfect meal with exceptional service , both at the bar and while serving made my friends party a big success . Puneet Sikand excelled himself that evening – his food has always been consistently superb , and that evening he once again rose to the occasion . I think seriously he is one of the best today as he has been for a long time.
In case you are wondering – we aren’t related !
More : http://sikandalous-cuisine.blogspot.in/2015/03/puneet-sikand-kitchen-art-co-review.html
The Kitchen Art Company was the dream of one chef. One chef, who aimed to revolutionise gastronomy. Who attempted to take the world of cuisines by storm. Who wanted to shake the very foundation of food… and proudly enough, we can now say that he did more than succeed, if up to 5000 guests in a day we cater to are any indication.
Puneet Sikand had worked in both the Hyatt Regency and the Oberoi in Delhi, and was selected to run a chain of gourmet restaurants in Britain, earning many accolades along the way. His work was highlighted by the silver medal he earned from the Indian National Culinary Federation, Delhi.
It was on his return that Puneet had his dream a dream that would incorporate all of his experience and ability, a dream that would create timeless tastes, a dream that would manifest art using the palate as the canvas. A dream that would deliver the finest of contemporary cuisine to doorsteps.
Founded in 1997 and completing over a decade in 2008, the Kitchen Art Company was designed to bring these dreams to fruition – and so far, it has succeeded admirably. It has revolutionalized gastronomy and hit the world hard with its impeccable array of dishes and its penchant for excellence in every domain. And it hopes to, too, in every tomorrow.