| November
18 2003
So
the big event (250 people) with the High Commissioner has now been
and gone and we have just completed the third full day of the Taste
of Britain Festival.
We
have served 400 meals a day, buffet style (hot and cold), lunchtime
and dinner with a blend of English Traditional and an element of
Modern British Style.
Customs
glitch?
It's
a 14 hour day (most of which is spent in the lift but that's another
story). Sorry to say the Gloucestershire produce is still to be
cleared from customs at Delhi airport. I am assured it's still chilled
and going to be with me on Tuesday afternoon.
I
hope so as my "blag" is wearing thin without the ingredients from
the South West that I am passionate about. It's that produce that
makes the story of our food culture so unique and special and the
only reason why I agreed to come out here.
Glamorous
parties
It's fair to say the Indians know how
to throw a party - with glamour, style, colour and vibrancy.
Every night something exciting is going on. |
| Robert
Rees |
The
launch was well attended and the new go-getting Commissioner and
his elegant wife enjoyed a great event in the gardens here at the
Maurya Sheraton.
It's
fair to say the Indians know how to throw a party - with glamour,
style, colour and vibrancy. Every night something exciting is going
on. In the gardens tonight there is a stage set almost bigger than
Robbie Williams gig at Knebworth. City Bank is having a fine buffet
feast of Indian dishes that stretch as far as the eye can see -
honestly almost 100 different dishes - amazing!
Mad
and manic
It's certainly different here. Mad and manic behind the scenes with
hundreds of Chefs and other members of hotel staff constantly trying
to offer a service that exceeds expectations.
The
pace of life though is slow and things just happen as and when.
Then all of a sudden something clicks and it all just falls in to
place. Except my produce off course!
A
couple of Indian TV news teams have had some private demos and tasters
and all are impressed. I convinced the big importers here in India
and other officials that British food is as Safe as possible .
The pace of life though is slow and things
just happen as and when. Then all of a sudden something clicks
and it all just falls in to place. Except my produce off course!
|
| Robert
Rees |
So
what next......well lets get the produce - PLEASE. I am off out
tomorrow to the local spice and meat markets (my first time in seven
days outside the hotel).
Later
I shall see how some of the Indian cheeses are produced and then
there will be some farm visits to see how they do things here compared
with home.
Agra
and the Taj Mahal
Sunday
my time in new Delhi ends. I will visit Agra and the Taj Mahal on
Monday. I still need to enjoy the dabas (local street food) and
fit in a demo of Gloucestershire produce at the Delhi Catering College.
Then
its a plane trip up to Bangalore to do it all over again so watch
this space. On Friday I shall let you know about the visits and
how Heart of The Country get on filming me for a programme back
in the UK .
by
Robert Rees
»
Read Robert's first diary entry
» Read
Robert's second diary entry
» Read
Robert's third diary entry
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|
Robert
Rees' trip to India has its frustrations but he is enthralled by the
'amazing country'. Read his fourth diary entry for ÃÛÑ¿´«Ã½ Gloucestershire.
