Along with Chef Manuel Oliveira Seller, he has planned a monsoon menu, which will have light and flavourful dishes. “We are also testing a dessert with pineapple, cocoa and chilli,” says Arola, as he squeezes a swirl of aoli on a serving of Patata Bravas. He also makes Crema Catalana, which has a twist of lemon and orange. Simple ingredients such as egg yolk, milk cream, cinnamon and lemon. This is the easiest recipe, we conclude, to touch heaven.

Sharing an anecdote, Arola says, “When the general of Napoleon went to Paris, the king asked him what did Spain smell like. His answer was garlic and dried tomatoes!”u00a0He told us one more thing — his next tattoo is going to be a Bansky-inspired girl with a red balloon.

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Two Michelin Star Chef Sergi Arola serves Butter Garlic Prawns

Chef Justin Parras
Apart from revising menus, overseeing operations or brainstorming on new recipes, chef and international brand ambassador Justin Parras of California Pizza Kitchen (CPK) is here to conduct a live kitchen workshop on various sauces and toppings. He even gives us tips for making the pizza sauce at home! “Make sure you have good quality tomatoes as this will be the most important part. Just combine some crushed tomatoes, garlic, basil and some of your favourite herbs to make it your own specialty pizza sauce,” says Parras, who says pineapple is not the only fruit topping on pizzas. “The fruit should compliment the other ingredients with the pizza. At CPK, we have a caramelised pear and gorgonzola pizza. Another innovative pizza is Mango Tandoori Chicken Pizza. We make that using our home made curry sauce, mozzarella cheese, tandoori chicken pieces, ripe mangoes, and cilantro, drizzled with our spicy mango glaze,” he says. u00a0We’re hungry!

Chef Stephane
Olive at Mahalaxmi Racecourse is hosting Chef Stephane from Le Bistro du Parc, France, for their Bistronomy festival. “Bistronomy is a concept that brings together the casual atmosphere of a bistro with a touch of gastronomy in the food. In our cuisine, we revisit traditional French meals served in bistros and twist them to give them a modern touch, either by adding new ingredients or by making the presentation of the plate more original,” explains Stephane, adding that he believes in using local produce to create authentic French food.u00a0The menu inspired from the south of France includes Lamb Estouffade, Pan-fried squids and Mousse au chocolat revisited in a modern way. “We enhance the taste with salt, pepper, garlic and fresh herbs such as coriander, basil or parsley.”u00a0