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Chef Kunal Kapur's Saudi Table: A Culinary Bridge to Arabian Flavors

The Saudi Tourism Authority hosted a limited-edition culinary residency in Delhi titled 'The Saudi Table,' curated by Chef Kunal Kapur. The menu was designed as a cultural immersion, featuring Gulf-grown ingredients, mezze, and ceremonial dishes like Kabsa and Mansaf. The event highlighted the shared language of hospitality between Saudi and Indian cultures, emphasizing communal and unhurried dining. Chef Kunal Kapur's personal engagement added depth, making it more than just a meal.

Key Points: Chef Kunal Kapur Curates Saudi Culinary Residency in Delhi

  • Cultural immersion through food
  • Menu curated by Chef Kunal Kapur
  • Features Saudi dishes like Kabsa and Mansaf
  • Showcases unhurried Saudi dining tradition
2 min read

When Delhi Met Saudi: A Culinary Tale Curated by Chef Kunal Kapur

Experience Saudi Arabia's rich food culture through Chef Kunal Kapur's curated menu in Delhi, featuring Kabsa, Mansaf, and cross-cultural flavors.

"We weren't just eating; we were mingling and discovering the multidimensional nature of Saudi as a destination. - Himank Tripathi"

By Himank Tripathi, New Delhi, February 19

I had no idea that there is a profound, invisible thread that connecting the Arabian Peninsula to the Indian subcontinent for centuries. It isn't just maritime trade or spices; it's a shared language of hospitality. All this changed when I recently attended an event where the Saudi Tourism Authority brought that connection to life through a limited-edition culinary residency aptly titled 'The Saudi Table.'

A Menu Crafted by a Master:

Curated by the celebrated Chef Kunal Kapur, the experience was designed to be a cultural immersion and not just a meal. He is anyway known for his nuanced understanding of cross-cultural flavours, so Chef Kunal managed to bridge the gap between Saudi's evolving food culture and the Indian palate.

The entire menu was a masterclass in communal dining. I started with grazing tables where I could see:

- Gulf-grown za'atar and tangy pomegranate molasses.

- Madinah dates and saffron-infused mezze.

- Small plates of grilled halloumi, spiced lamb koftas, and Gulf-style seafood.

In my opinion, the 'Large Plates' were the true showstoppers, featuring ceremonial traditions like Kabsa and Mansaf, followed by a fragrant conclusion of warm Kunafa and rose-and-pistachio panna cotta.

The Man Behind the Menu:

While the food was undeniably delicious, the absolute highlight of my evening was interacting with Chef Kunal Kapur himself. Despite his global fame, he proved to be a real gentleman- humble, kind, and incredibly generous with his time.

We spent a good amount of time taking pictures together, and he even asked for my number so we could stay connected in the future. Getting the chance to discuss his thought process behind creating this menu was a privilege; it added a layer of depth to the evening that a menu alone simply couldn't provide.

More Than Just Gastronomy:

The residency reflected the 'unhurried' nature of Saudi dining culture. We weren't just eating; we were mingling and discovering the multidimensional nature of Saudi as a destination. It was a window into a culture where meals are an expression of generosity--a sentiment that felt very much at home in Delhi.

(Disclaimer: The author is an expert in the fields of consumer technology, auto and lifestyle. Views shared here are personal.)

- ANI

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Reader Comments

R
Rohit P
As a foodie, I love reading about such events. The shared language of hospitality is so true. In India, we say 'Atithi Devo Bhava' and it seems Saudi culture has a similar warmth. Kabsa is legendary! Would have loved to see some fusion dish with biryani though.
A
Aman W
Interesting read. While the culinary aspect is great, I do wonder about the accessibility. These curated experiences are often for a select few in Delhi. Would be nice if such cultural exchanges could be made more affordable for the common person to experience.
S
Sarah B
The connection through food is fascinating. I've tried Saudi coffee and dates, and the emphasis on taking time to enjoy a meal is something we've lost a bit in the West. Chef Kunal seems to have captured that essence perfectly. Rose-and-pistachio panna cotta sounds divine!
V
Vikram M
Wah! What a fantastic initiative by the Saudi Tourism Authority. Building bridges through food is the best way. Our histories are so intertwined through trade. Glad to see Chef Kapur, a true ambassador of Indian culinary talent, leading this. More power to such collaborations! ✨
K
Kriti O
The article is well-written, but it feels a bit like a promotional piece. The author getting the chef's personal number? That's quite privileged access. I'd love to hear from a regular attendee about the actual taste and value for money, not just the curated experience.

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