Experience India Society, an initiative of the leading hotel chains and tour operators through a public- private partnership with the Ministry of Tourism is all set to offer unique experiences of India through incredible cuisine at the upcoming Hannover Messe 2015 in Germany – the world’s leading trade fair for industrial technology. The event will witness leading Indian hospitality brands coming together under the aegis of Experience India Society to promote and market India as a preferred tourist destination through rich culinary experiences.
India is the partner country for Hannover Messe 2015, which will be inaugurated jointly by Prime Minister Narendra Modi and German Chancellor Angela Merkel on April 13, 2015. Themed around Make in India, foreign investors and visitors will get a chance to savour delicious Indian cuisine by 40 renowned chefs from leading six hotel chains such as Taj Group, The Oberoi Group, ITC Hotels, Marriott, Leela Hotels and Hyatt Hotels. Chef Ravitej Nath from The Oberoi Group, Chef Hemant Oberoi of Taj, Chef Manjit Gill of ITC and Marriott’s Executive Chef Girish Krishnan along with their teams will represent Indian cuisine at the international platform.
Commenting on the initiative, Mr Sushil Gupta, President – Experience India Society said, “It is a privilege to be a part of the world’s biggest industrial fair and showcase Indian cuisine to the global audience. This will further provide impetus to our efforts of promoting India as a unique tourist destination.”
Mr Gautam Anand, member of advisory board of Experience India Society further added, “This event will be one-of-its-kind occasion which will witness the expertise of renowned chefs from not only one but six hotel chains to popularise Indian cuisine. The menu is specially crafted to reflect vital expression of India’s culture.”
Under the auspices of Experience India Society, the menu based on Prithvi-Rasa will present the sustainable cuisine of India. Prithvi refers to Earth and Rasa refers to sense of taste in Sanskrit. The different permutation of the five elements of nature – Air, Fire, Water, Earth and Space – lead to the formation of six rasas – madhura (sweet), amla(sour), lavana (salty), katu (pungent), tikta (bitter) and kashaya (astringent). It is believed that a ‘complete meal’ should consist of all six rasas, beginning with the sweet, moving on to salty, sour, pungent, bitter and ending with the astringent. The culinary experience aspires to encompass a pan India experience through menu featuring epicurean delights such as dal bukhara, dum murgh biryani, shammi kebab and gulab jamun.