Canadian fish, wine and maple syrup-based recipes have been given an Indian twist by six celebrity chefs from Canada and India in new book.
"Appetite for Fusion" contains a total of 30 recipes such as 'masala chai ice cream', a 'Bombay BLT with naan', 'Madras macaroni with cheese', 'poutine makhni' and 'maple cardamom tiramasu' created with Canadian products available in India.
This is said to be a unique venture between chefs from both the countries.
"The demographics of Canada are changing from the 70s we are very open with our immigration. You have a large population of everybody from all over the world in Canada.
"What we are seeing now at the urban centres is lot of different types of fusion cuisines," Canadian celebrity chef Roger Mooking told PTI.
The Trinidad-born chef who is on an India visit recently gave a cooking demonstration, which included dishes such as Lamb Kebab with Tamarind Sauce or Caprese and Tomato salad at the Tamra restaurant of Shangri-La's Eros Hotel.
"I have done six or seven recipes for the cook book. It is an Indo-Candian Fusion cook book which has the fresh Canadian products and the twists from the various ethnic groups who are a part of the diverse population of Canada," Mooking said.
Celebrity chefs Sanjeev Kapoor and Manisha Bhasin from India and chefs Anna, David Hambly and Curtis Pintye are the other contributors.
"The book has been published by Canadian High Commission and will be available to the public on request and will not be sold in India. Guests and others visiting the embassy can ask for the book," Mooking said.
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