| November
14 2003
The
'unexpected' event I was telling you about in my last entry was
a kitchen the likes of which I had never seen before. Hundreds of
Chefs and staff were milling around on various floors throughout
the hotel.
Myriad Tandoori ovens blast out a blazing
heat and the noise is boisterous, active and electric. |
| Robert
Rees |
The
Maurya Sheraton here in Delhi is by far the City's finest hotel
and the culinary experience has to match its reputation. Name the
celeb or diplomat and they have stayed here.
I
counted six restaurants, thee bars and room service of course.
Myriad
Tandoori ovens blast out a blazing heat and the noise is boisterous,
active and electric. Bill Machetti the well-respected Executive
Chef's first words to me were: "I hope you like the smell of garlic".
Immune
to garlic
Let
me just say that now, after only 48 hours I am immune to the smell
and all the hundreds of other spices spreading their aroma around
the kitchens. It's amazing.
I
have met my team of Chefs (no ex-pats here all locals). Many speak
fine English - as for others 'Kitchen' language is the same the
world over. Actions seem to speak louder than words and Chefs amongst
the readers will know exactly what I mean.
You all know I love our produce but after
40 interviews for television, radio and lots of photographs
I have to be honest and say the smile was beginning to crack
- especially if you combine it with jet lag and certain levels
of stress. I need sleep. |
| Robert
Rees |
It
was Press Day today. A total of 50 in all to cater for. They just
got samples of the menu to tantilise them to the big launch on Saturday.
It took time to explain exactly what was required of the team but
they delivered a perfect job for me.
You
all know I love our produce but after 40 interviews for television,
radio and lots of photographs I have to be honest and say the smile
was beginning to crack - especially if you combine it with jet lag
and certain levels of stress. I need sleep.
Produce
in transit
So what of our produce? Where on earth is it? Last I heard it had
arrived at Delhi airport at 1130am.
Days
Cottage Apple Juice, Duntisbourne and Adeys Meats, a variety of
our fantastic Gloucestershire Cheese, Severn and Wye Smoked products,
Freeminer Beer and Kitchen Garden Preserves to name a few are just
sat there waiting for an Indian version of DEFRA (so the farmers
know how bad that can be) to clear it through cutoms.
The
big launch is on Saturday. Two hundred and fifty dinners where the
High Commissioner and some of the biggest names in India will be
guests. And all expecting Gloucestershire produce and a celebration
of Britain.
Early
release for Adeys Meats?
That
customs official I was telling you about says he will not release
the products for at least 10 days!!! An anxious wait is in the pipeline
as Sheraton staff try to secure an early release.
Wait
till Sunday to find out if it makes it. Guess what? Im off to do
another interview so that our producers get the credit they deserve
for the fine food to be found in the UK and South West ............
Don't worry - I'll keep on smiling.
by
Robert Rees
»
Read Robert's first diary entry
» Read
Robert's second diary entry
If
you would like to comment on this or any other story on this website
then get in touch at gloucestershire@bbc.co.uk
|
Robert
Rees gets tired and emotional in India's capital where he's gone to
promote Gloucestershire produce! Read the third instalment of his
diary. 
