New Delhi [India], October 31 (ANI): Blending world flavours with India’s wealthy grain heritage, ITC unveiled an modern culinary idea on the two-day Bharat International Rice Conference (BIRC) 2025 being held at Bharat Mandapam in Pragati Maidan right here.
The initiative showcased how various Indian rice varieties will be creatively used to arrange iconic worldwide dishes, celebrating each the flexibility of rice and India’s agricultural variety.
Chefs are presenting an eclectic menu of world delicacies reimagined with Indian rice through the two-day occasion that commenced on Thursday. Two variations of Indonesia’s fashionable dish, Nasi Goreng, had been ready utilizing the fragrant Nagri Dubraj selection, whereas the UK’s basic Kedgeree was given an Indian twist with Kalanamak rice.
Vinay Sharma, Chef at ITC, stated, ‘The response has been good. Guests’ suggestions is optimistic, and everybody likes the dishes, so I hope this can do properly.
He stated that Indian rice is superior to rice from Japan and different international locations.
‘Most of the individuals have no idea in regards to the rice, so we’re right here to increase the rice qualities and present that we are able to make totally different dishes with totally different rices,’ stated a Chef related to the ITC, including that visitors are appreciating the experiments with the Indian rices.
‘They’ve accomplished one thing totally different by mixing in Indian tradition, and I actually favored that,’ stated Rohit Kumar Singh, related to the corporate referred to as Farmland Food Export.
From the United States, cooks recreated two variations of the Southern favorite Jambalaya Gumbo utilizing Kola Joha rice. Vietnam’s beloved Com Chien appeared in two distinct types made with Govindbhog, and Malaysia’s Nasi Ayam was innovatively ready utilizing the Mashqbudgi selection.
Japan’s culinary staples had been additionally on the menu, with two variations of Sushi Chahan crafted from Kalajeera rice. In addition, cooks ready two varieties of Fried Rice and Chicken Sticky Rice Dim Sum utilizing Adamchini and Khao Tai (Khamti) rice, respectively.
Representing the Middle East, Kabsa from Saudi Arabia was made with the aromatic Wayanad Jeerakasala, whereas Mexico’s Rice and Cheese Stuffed Burritos featured the colourful Lal Dhan (Red Rice). Korea’s iconic Bibimbap was reinterpreted with the fragile Chakao White Rice.
Through this distinctive culinary showcase, ITC demonstrated how Indian rice varieties can transcend borders, providing world cooks and customers a brand new appreciation for the nation’s various grain portfolio. The initiative not solely highlighted India’s rice heritage but additionally underscored ITC’s dedication to innovation, sustainability, and the worldwide promotion of Indian agriculture. (ANI)