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Diary entry - December 05, 2003

Welcome to Bangalore!

I made an early start on Wednesday morning in order to get comfortable at Delhi airport for my Jet Airways sponsored flight to Bangalore. The domestic airport here was as busy as my international arrival had been so I regretted getting there so soon.

The flight to Bangalore was slightly delayed but after a two hour journey I touched down safely. After the dust and debris of Delhi, Bangalore is quite literally a breath of fresh air. There are vast amounts of greenery, open space and luxury shopping facilities.

Extremes

I have to say that I have eye sockets like billiard ball pockets, a complexion as pale as chicken skin and unfortunately after 3 weeks the Delhi Belly has now taken hold (I shall spare you all the details).

Robert Rees

The downside is that the temperature is much more humid and reaches 90 degrees during the day dropping to a chilly 10 degrees in the evening - quite an extreme.

I was met by two beautiful ladies – one at the airport the other on my arrival at the hotel. The ITC Windsor Sheraton is a hotel in a class of its own - colonial in appearance and traditional in its working methods.

The hospitality has never been bettered in any of my recent travels. The room is excellent - both elegant and practical. A butler is available in minutes after the press of a bell.

All very nice and lovely if it was a holiday but this is business and business that requires a hands-on 14-hour-a-day approach.

The hotel is over 25 years old, which has some drawbacks in the industrial kitchen stakes, but after nearly three weeks in India I am just doing my best to cope with it.

First rate team

I have been told that the cheeses have now been flown 45 minutes away to Chennai for individual microbiological testing! What pants! Get a life!

Robert Rees

Again the team that the experienced Executive Chef has given me is first class. The work rate, presentation and willingness to learn exceed anything in the UK.

However - still NO GLOUCESTERSHIRE PRODUCE. ItÂ’s beyond a joke now. I am beginning to rage with anger and contempt at the inefficient manner in which the ministry is doing things.

How come it made it to Delhi but not here? I have been told that the cheeses have now been flown 45 minutes away to Chennai for individual microbiological testing! What pants! Get a life!

Blagging

So yet again I am blagging my way through numerous interviews and VIP launches. Friday lunch was excellent actually. A delicious smoked salmon and cucumber tagliatelle tartar followed by duck confit with basil mash, spinach and red onion jam and then a Victorian lemon posset for pudding.

It proved a success and my commis chefs were a real asset. The buffet was set in the evening for a few hundred people - fish pies, roast pork, Yorkshire puddings etc..

Challenging

We only have a small area of the kitchen to prepare here and getting Gloucestershire ingredients was the least of my worries. Despite two days notice getting Indian ingredients has proved equally challenging.

Celeb status in Bangalore beckons. ItÂ’s a shame nobody knows me out side of Gloucestershire in the UK!

Robert Rees

For the last two days I have been living on the edge with menus depending on what arrives and when. Believe me it does nothing for the blood pressure.

Still the press is convinced. In every press pack there are a number of distinct Gloucestershire recipes and all seem to be enthusiastic about my passion for our county's tourism, food and farming industry. Celeb status in Bangalore beckons. ItÂ’s a shame nobody knows me out side of Gloucestershire in the UK!

So the next few days is head down and crack on with food production for another 400 people per day. Next week I am doing a few demos to the ex-pat WI group and some Indian Ladies groups - no difference to home then really.

I shall lap up the wonderful service of my personally attached PR assistant where I can and maybe by Wednesday soak up a few sunrays poolside.

I have to say that I have eye sockets like billiard ball pockets, a complexion as pale as chicken skin and unfortunately after 3 weeks the Delhi Belly has now taken hold (I shall spare you all the details).

As for the produce - time to kick arse!

by Robert Rees

» Read Robert's first diary entry
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