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My favorite food memories for IFCA 2015

I recently saw a tweet by @IFCA about the 6th IFCA International Chefs Conference 2015 coming up in Chennai. Ever since I restarted my tryst with food blogging a few weeks ago I have been waiting for an opportunity to network with people in the know. 

Events such as this are hard to come by in Chennai and with the line up of culinary legends IFCA had got for this event, I was dying to be a part of it. I navigated to their Facebook page and was pleasantly surpised to find these good souls were generously giving away 2 free passes for the event to food bloggers. All I had to do post about my favorite dish and why I want to be at the gala event. 

Update: I won this contest!

So here it is!

Berry Pulav

The iconic Berry Pulav at Brittania Cafe in Mumbai. The taste of those tart berries bursting through the Parsi pulav still lingers in my mind. But perhaps, it is its endearing 91 year old owner, Boman Kohinoor, who I reminisce about most. Bubbly as a teenager, Mr. Kohinoor takes great pride in regaling diners about Brittania’s heritage.

Or maybe, Rava Onion Dosa. My first taste was in the  quaint South India Canteen at Delhi University. The crunchy rava strudded with slivers of small onions is my perfect way to start the day. After having sampled it across the country, my best pick is at Sarvana Bhavan in Chennai.

Rava Onion Dosa
However there is just one dish, I'd be willing to fly across the country for. A dish so ethereal, it is to be found only in the magical gullis of Old Delhi during the harsh winters. It is the deceivingly named Daulat Ki Chaat
Daulat Ki Chaat
This lighter-than-air milk foam topped with saffron, khoya and almond slivers is nothing like Chaat. It signifies winters back home in Delhi for me. I remember setting out on a hunt after reading about it eons ago in an article by Rahul Verma. After searching high and dry in the streets of Shahjahananbad, I finally found it near Chawri bazaar. I recently wrote an ode this masterpiece, here.

So that’s it. Hopefully by now the good folks at IFCA are convinced about my love for food and yearning to be a part of this great event.


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