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Delhi chefs understand the need of the antiquity of their gastronomic culture!

The Slow food movement makes you marvel at how people distinct themselves so powerfully by the food that they eat and fortunately Delhi is moving in that direction quite rapidly.

05 Dec, 2017 by Rupali Dean

Slow Food, a universal member-supported not-for-profit organisation, launched in Rome in the 1980’s, has developed far yonder its novel mandate, a humble disagreement to fast food. Now this eco-gastronomic drive which was once disparaged for being Europe aligned and exclusive, works with common associations around the sphere to contest for food that is ‘good, clean and fair,’ and endorse biodiversity.

A Quick Backgrounder

Slow Food commenced with a pasta party in 1986 when founder Carlo Petrini and his friends collected to disapprove Rome’s first McDonalds. An epicurean who unintentionally activated a revolution, he enthusiastically was against, and lingers to conflict, what he defines as the ‘Alliance of food,’ and hence the alliance of savour. The fact is that much of the bulk created food swamping the globe today has no history, custom or ethnic identity. It’s useful to reminisce that most farmers don’t consume what they cultivate for the market, as they know how pesticide-laden harvests theirs are, selecting in its place to save a distinct organic garden for their clans’ food. Hence this is not just the type of fast food that comes to mind at once, such as crisps, fizzy drinks and biscuits. This also comprises crop; Oranges for example, are selectively farmed for sweetness, stress-free transport and assertive advertising. The result? An intense setback to bio-diversity as consumers, like lemmings, all haste in the identical market-driven track. In 2004, it formed the Terra Madre network, tying small-scale producers from 163 countries involved in the ecological making of exclusive produce. And this is where the tribes come in: aggressively shielding of their approach of life, over the years they have established ways to live off the land without impairing it in any way.

Restaurants That Follow The Sklow Food Philosophy In Delhi

Indian Accent at Lodhi

Amaranta, Oberoi Gurgaon

W.D House, Greater Kailash

Qla, Mehrauli

Annamaya, Andaz

Pluck at Pullman

Mr Chai at Shangri-La Eros

Bukhara at ITC Maurya

Kheer at Roseate House

Olive Bar & Kitchen at Qutub

Written By



Rupali Dean is a familiar name in Food & Travel writing. Her passion and work takes her on various travels across the world and her by-line is familiar to discerning readers of esteemed magazines and Newspapers like Uppercrust, Food & Wine, Discover India, Economic Times Travel, Hindustan Times City, Statesman etc to name a few. A trained hospitality professional, from the Institute of Hotel Management, Ahmedabad gives her an edge over any other food writer. She has also won the Best Food Travel writer award in India by Spain Tourism and has been Featured among India’s Top 5 Food Bloggers in India in the Hi Blitz magazine.

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