Get a taste of Banarasi food at Make in India Week

Tastes of Banaras, a zestful culinary journey organised by Fashion Design Council of India (FDCI) in collaboration with ITC Grand Central, will be a treat for foodies at the 'Weaves of Banaras' fashion gala here on Sunday.

It is a part of the 'Make in India Week', which is being held to showcase the prowess of the country's various robust sectors. The week-long event will start from February 13.

The Banarasi cuisine, which is traditionally called 'rasa', is being presented for the occasion and will bring out indigenous flavours of the ghats from heirloom recipes, read a statement.

Some of the creations for the evening include nimona, a traditional vegetarian dish made of fresh, sweet green peas coupled with the pungency of ginger, acidic flavours of green chili, bitter from cumin and sour, which is from a hint of raw mango.

The crispy salty lentil pakodis, served with mixed vegetables, tehri, timater chaat, mashed tomatoes, spiced up with spicy black pepper coupled with the pungency of ginger will be served with sweet raisins and salty savouries.

There will also be the delectable mirchi gosht (lamb), which has the virtues of sweet cooked with the pungency of garlic, served with the bitter spiced potato pulao and cucumber raita.

Manjit Gill, corporate chef of ITC Hotels, said: "It is our pleasure to present on the scenic terraces of ITC Grand Central, the Tastes (rasa) of Banaras. Food is synonymous with life and its goals. It is a divine gift, so cook it, serve it and eat it."

Sunil Sethi, FDCI president, said: "We are delighted to present the age-old yet celebrated recipes of Banaras at this engaging presentation. The cuisine and crafts are inter-related as they both take us down memory lane as we pay a tribute to the luscious textile heritage of Banaras."