Gelinaz, the chef’s collective, are back in town on the 3rd December. But this time, they are not travelling, they are staying “at home”. What travels this time, are their recipes. Each chef had to submit eight recipes that are typical for him/her, but she/he never served them at the restaurant yet. Those recipes were then shuffled and sent to another chef who will remix them in his/her own way and serve on the 3rd of December, for one night only, dishes inspired by those recipes to her/his guests. The guests and the chef will get to know whose recipes was interpreting the chef only at the end of the dinner through the Gelinaz ambassador who will attend the dinner (I will be that night the ambassador at the Aimsir restaurant in Ireland). Ambassadors will also take care of communication from the restaurants on that night, so if you are curious what is happening on the other side of the world, do follow us on Instagram (mine is here).
Prateek Sadhu has received the recipes. And now?
What was your first thought when you read the recipes you received?
It was really exciting to finally receive them after the preparation and build-up to the event of this scale. At first glance, the recipes we have received call for a few ingredients we don’t really get here in India, especially when it comes to high quality meats (like veal) – so it was a bit of a WTF situation!
What do you think of them now?
We are putting together these recipes with our own twists and remixes, working within the framework of what we’ve got. Some may end up with a bit more Indian influence than originally planned!
If you had to choose an animal to describe them, what would it be?
A shark! Beautiful creatures that can be a bit terrifying at first sight 😅
How will you approach it?
We’ve been reading through the recipes, testing them out with different tweaks and adjustments based on the ingredients available to us, and will now put them together in our own format.
What will be the greatest challenge for you in this Gelinaz project?
I think just making sure we do justice to the recipes we have received, and that what we finally plate up is a worthy amalgamation of both the restaurants and cultures involved in executing our matrix.
And what are you looking forward to?
Playing around with the recipes, a really fun dinner service, and of course the final reveal!
We are working on opening of our Masque lab next month, a new space very close to our restaurant dedicated to research, recipe and flavour development of Indian ingredients, fermentation, and new menu trials!
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PS Do check also Riccardo Camanini, Yoji Tokuyoshi, Gabriela Camara, Chiho Kanzaki & Marcello di Giacomo, Lorenzo, Stefano & Benedetto, Micha Schäfer, Ana Ros, Jose Avillez, Karime Lopez, Angelo Agliano, Philip Rachinger, Niki Nakayama, Jeremy Chan, Niko Romito, Bo Songvisava & Dylan Jones, Antonio Galapito, Christophe Hardiquest, Antonia Klugmann, Jordan Bailey, Selassie Atadika, Rodolfo Guzman, Alberto Landgraf, Virgilio Martinez,Alex Atala, Zaiyu Hasegawa and Santiago Lastra.
