VR Bengaluru in Whitefield, Bangalore, saw a 3-day culinary festival, World On A Plate, happening between June 8 and 10, 2018. For the uninitiated, World On A Plate (popularly called WOAP) is one of Bangalore’s biggest foodie festivals, which aims to bring together food enthusiasts from all spheres, from across the globe – foodies, food brands, masterchefs, stalwarts from the food industry, restaurants, food critics, food bloggers and journalists, and the likes. I thoroughly enjoyed being a part of World On A Plate – 2018, the third edition of this festival, which happens to coincide with VR Two, the second-anniversary celebrations of VR Bengaluru.
Chef George Calombaris and Sarah Todd (both of the MasterChef Australia fame), famed Indian chefs Saransh Goila, Ajay Chopra and Ranveer Brar, and pop star-cum-culinary enthusiast Anaida Parvaneh were some of the chefs associated with the event this year. At the exclusive masterclasses held as part of WOAP – 2018, foodies got a chance to learn from these celebrity chefs. Patrons were also offered an opportunity to engage in a tete-a-tete with the chefs and to pose for photographs with them. This year, Chef Calombaris had also curated a special 4-course meal for WOAP-2018, in co-ordination with Toscano. I could not be part of the masterclasses or the Calombaris-special menu because of paucity of time (and thanks to not keeping too well!), but I loved the little of WOAP – 2018 that I insisted on being a part of.
At an exclusive media meet held on June 9, Jermina Menon (VP-Marketing, Virtuous Retail – South Asia) spoke of her excitement at being associated with World On A Plate the second time in a row.
Kiran Soans (CEO of Gold Rush Entertainment, the principal organiser of this festival) said, “This edition of World on a Plate is bigger in scale and size and guaranteed to be an unparalleled culinary journey for connoisseurs and aspiring chefs.”
He also spoke of GiftAMeal with HUG – an initiative to collect funds for the underprivileged as part of a hunger management program, something that World On A Plate and Gold Rush have supported for three years now. In the year 2018, the program aims at giving away 1,00,000 free meals, something that I absolutely love and highly appreciate.
The media meet was quite enlightening and interesting, with Chef Ranveer Brar speaking of the differences in food culture among the various cities of India. He spoke of how Bangalore is a great space for food innovation, thanks to the people being quite open to experimenting.
Chef Saransh Goila spoke about the need for a formal body to certify food bloggers and writers. He also went on to speak, very interestingly, about the need for a chef to balance humility with social media popularity, especially in these modern times.
The media meet also offered us, food bloggers and journalists, a chance to sample a few dishes put together by Chef Sarah Todd, Chef George Calombaris, Chef Saransh Goila and Chef Ranveer Brar.
Chef Goila presented his signature Goila Butter Chicken, which Chef Calombaris fondly referred to as ‘the best butter chicken in the world‘.
Chef Todd presented Kolhapuri Slow-Cooked Lamb On Betel Leaf, while Chef Calombaris presented Potato Skordalia With Black Garlic & Walnut.
Chef Ranveer Brar, known for his innovative fusion ideas, presented Burnt Miso & Chocolate Matcha Modaks.
I didn’t sample the non-vegetarian dishes, of course, but loved the two vegetarian ones that I did. Chef George Calombaris’s Potato Skordalia With Black Garlic & Walnut was exquisite, with curry leaves adding an Indian touch to the jacket potatoes.
Chef Ranveer Brar’s dish was utterly gorgeous! It was sheer beauty inside and out, a very well-executed blend of Indian and international cuisines. The green matcha modaks were oh, so pretty, the miso-and-chocolate filling complementing the exterior perfectly. The aam ras the modaks were served in added a burst of flavour to the dish!
Some of the best-known restaurants of Bangalore city set up stalls at the event, including Caperberry, Smally’s, Punjab Bistro, Sindh Kitchen, Nasi & Mee, Sodabottleopenerwala, The Whitefield Arms, Rajdhani and Siam Trading Co. The atmosphere at these stalls was charged, not unlike that at a fair.
Many of these restaurants are places I have always wanted to try out. Every single one of these stalls had some really lovely food on offer, and I had a tough time trying to figure out what to taste and what not.
Patisseries like Smoor, Aubree and Lavonne: Academy Of Baking Science & Pastry Arts offered some of their beautiful creations for sale at World On A Plate – 2018. I had a gala time walking through these stalls, checking out this and that, taking pictures.
I abstained from treating myself to a dessert, but was still on a high by the time I had finished ooh-ing and aah-ing over all of those delightful confections, merely by looking at them! 🙂
I love events like this because they help me discover unique food products and ingredients. World On A Plate – 2018 was no exception. Soya-based vegetarian meat by Good Dot and beautiful, beautiful, organically grown cherries sourced from Jammu by Healthy Buddha were my cherished discoveries at the event.
I loved the Vegetarian Meat Chilli Chicken and Vegetarian Keema that I sampled at the GoodDot stall and, now, I can’t wait to cook with these products in my kitchen!
The cherries from Healthy Buddha were so fresh and lovely, they disappeared within minutes of my bringing them home. Now, I’m all eager to get my hands on more of their gorgeous produce!
Overall, it was such a beautiful experience for me, being a wee li’l part of World On A Plate – 2018. I wish I could have done more, explored more, tasted more, learnt more, but I am glad I got to do at least this. Well, next time…!
I hope you were part of the event this year, too!
Were you at World On A Plate – 2018, too? How was your experience there?