A night of quintessential India
It was unexpectedly an evening of pure gustatory pleasure as La Chaine des Rotisseurs took on the rich and festive flavors of India at the recent annual Christmas gala held at the Cebu City Marriott Hotel.
As invitees entered the foyer which was magically transformed into the majestic Taj Mahal, they were instantly transported to the land of spiritualism and yoga, ancient temples, spices and curry that is India. The service team dressed in traditional sari and dhoti served refreshments and authentic canapés.
As the ballroom doors opened, guests were taken further into the opulence and grandeur of India with crystal chandeliers set against elegant drapery. Intricate columns and arches were meticulously incorporated into the royal dais and dining tables were adorned with fresh blooms and colorful parasols, setting the stage for the “Night of Quintessential India.”
The exotic culinary journey begun with over 80 efficiently trained staff marching in synchronized rhythm bringing the starters — Jafrani chicken tikka, char-grilled chicken, with Kashmiri chilies and carom seed saffron paired with refreshing prosecco. For soup, guests were served tamater dhaniya sorba, a clear tomato soup with roasted cumin seed and coriander leaves.
The main courses then made their way starting with murg makhani, char-grilled chicken cooked with tomato, cream and butter. This was followed by lamb rack rogan josh, lamb cooked in a blend of cardamom, mace, tomato and onion. A hands-down favorite was the Madras tiger prawns cooked in traditional Madras coconut curry. Guests also enjoyed the paneer jalfrezi, an Indian homemade cottage cheese with tossed vegetable, tomato onion seeds and hare mater ka pulao, garden green peas toasted basmati rice. There was plenty of home-made garlic butter nan and cucumber raita to go around. Carefully selected quality wines such as Cannonau Di Sardegna for red and Boido Pinot Grigio Delle Venexie made the evening even more enjoyable. Those who saved room for dessert enjoyed gajar ka halwa, a carrot and reduced milk pudding served with masala tea paired with dessert wine Douques Asti Dolce. An authentic palate cleanser made from fennel seeds called mukhwas signaled the end of the meal as more wine was poured and dancing ensued.
Certificates of appreciation were handed out to amiable general manager Patrick Carroll, the evening’s culinary genius chef Alam Singh, Indian chef of Marriott Bangkok Sukkhumvit who shared his 15 years of expertise in Indian cuisine, executive chef Chachpol Suaisom, F&B manager Lyle Cajayon, events manager Jacquilyn Zamora and the entire Marriott team.
Bailli Delegue Michel Lhuillier and his gracious wife Bailli de Cebu Amparito Lhuillier remarked that they were truly blessed to have Marriott Hotel organize the event which emphasized the enjoyment of exquisite food and wine.
Lending support to the event were Chaine Des Rotisseurs board of directors led by Michel and Amparito Lhuillier; Dr. Vivina C. Yrastorza, vice chancelier Argentier; Teresin Mendezona, vice conseiller gastronomique; Winglip Chang,vice conseiller culinaire; Consul Jaime Picronell, vice charge de press; Dr. Nestor Alonso, vice charge de missions; and David Sharpe, vice echanson (OMGD).
