Take A Break! Halfway through, we were invited to try
the cucumber with three salts: black (mildest), lemon and chilli.
Sunil, relaxed in the kitchen and dining room, went down a treat as did his food. It was an unmissable opportunity to enjoy a feast by one of the foremost Indian chefs in Ireland, to sample his bold, contemporary cooking style. And we enjoyed an array of dishes inspired by his hometown of Gwalior in central India.
|Sunil in Sage kitchen. Pic courtesy of Sage.|
Kevin Aherne, chef patron st Sage, introduced Sunil and welcomed him, saying that the focus of FEAST 2019 was very much on the multiculturalism of food. Indeed there was a very successful 13 nation get-together in Midleton on the following day and, in my own case, I had attended a Polish dinner in Surf and Turf (Midleton) on Thursday night, an Argentinian BBQ at Barnabrow on Friday before heading back to Midleton on Saturday.
Kevin explained that both Sunil and he are members of Eurotoques. He said Sunil had surprised the chefs in the Sage kitchen with the variety of amazing aromas and flavours of his food and he would surprise us too. There was a surprise for Sunil himself. He told us he could hardly believe the way the local farmers brought their produce direct to the back door of the Midleton restaurant. "I don't know when this will happen in Dublin."
|Our dessert was Gulab Jamun: fried milk doughnut poached in saffron and cardamom flavour sugar syrup. Yumil!|