The 74th Cannes Film Festival is currently in progress, drawing attention from the film and fashion industries, as well as some of the most renowned celebrities who grace the red carpet. However, the spotlight at Cannes extends beyond films and fashion, as food takes center stage.
Recently, the inaugural dinner at Cannes was organized by Union Minister Dr. L Murugan, featuring a menu titled 'The Journey Menu.' This culinary selection paid homage to the International Year of Millets and celebrated the diverse cuisines of India. The esteemed task of preparing these dishes was entrusted to Prateek Sandhu, one of the most sought-after chefs in the country. Chef Sandhu expressed his pride in representing India on the international stage through an Instagram post, stating, "Cannes 2023. Honored to be representing India and hosting the inaugural dinner for the Honourable Minister at the Cannes Film Festival. Excited to present my culinary language for Indian food through this menu."
Chef Sadhu's culinary journey encompasses his prior experience working with renowned hotel chains such as Taj and Leela, followed by the establishment of his own restaurant in Mumbai, called 'Masque.' The restaurant has received accolades, including multiple appearances on the prestigious list of Asia's 50 Best Restaurants. At Cannes 2023, Chef Sandhu's aim was to blend the culinary traditions of India and France, resulting in a unique gastronomic fusion for the esteemed guests. The carefully curated menu for the inaugural dinner reflected his travels across India, where he had the opportunity to experience authentic home-cooked regional dishes.
The menu consisted of six to seven courses, with a focus on showcasing the flavors and delicacies from various states in India. Chef Sandhu presented rare delights from India, such as the Khasi dish called Tungrymbai, served with a local bread known as Puthrao and accompanied by smoked tomato chutney. The menu also featured a pepper fry from Tamil Nadu and Millet Thoran, a dish hailing from Kerala. Additionally, there was a millet pulao complemented by French Sole fish cooked with traditional Malvani flavors. The salad section showcased Maharashtrian Potato Koshimbir, while the dessert section included Sandesh from West Bengal, Maharashtrian Chikki, and Mysore Pak served alongside Kashmiri Kahwa.
It's worth noting that the previous year's inaugural dinner was prepared by chef Manu Chandra, and hosted by Anurag Singh Thakur, the minister of information and broadcasting, and sports and youth affairs.