Manjit Gill President – IFCA,Rita Ganguly, famous disciple of Begum Akhtar. Indian Filmmaker Muzaffar Ali, Author & Chef Gunjan Goela Indian Food Critic Pushpesh Pant, Author & Historian Swapna Liddle
Takes off with a Spectacular Book Discussion
New Delhi (India), May 08: An evening was hosted by food consultant, renowned celebrity chef and historian on Indian gastronomy for over 3 decades Chef Gunjan Goela. The occasion was to celebrate her book Baniya Legacy of Old Delhi – Culture & Cuisine over a book discussion. The event took place at The Park Hotel, New Delhi.
The event saw panellists engaged in the discussion about the book. Some of the esteemed personalities who were on the panel were Indian Filmmaker Muzaffar Ali, Indian Food Critic Pushpesh Pant, Author & Historian Swapna Liddle, Manjit Gill, President – of IFCA and Rita Ganguly, a famous disciple of Begum Akhtar.
Set in early 1930, the book follows Gunjan’s journey as a child growing up in Delhi’s newly settled merchant class, The Baniyas, who, although get their name from the caste system detailed in the Manu Smriti, shed their archaic identity too soon become one of the most influential trading and culinary families of the capital.
Filled with heartfelt personal accounts, classic baniya recipes and a treasure trove of nostalgic photographs, baniya Legacy of Old Delhi brings out the unheard stories of the best of times and the people who lived them to the fullest.
‘This is more than a cookbook; it is a work of social anthropology dealing with the food heritage of one of the distinctive communities that are part of the rich and colorful culture of India,’ said Film Director Shyam Benegal.
‘This book, with its mix of history, tradition and recipes, is a valuable store of knowledge about one of Delhi’s most important communities ’, said Vir Sanghvi, Chairman of Culinary cultures.
‘Eye-opening account of not only the influence of Baniya tradition in Delhi but also Chef Goela’s personal culinary journey said Manjit Gill, President of the Indian Federation of Culinary Associations.
The partners to the event were The Park as hospitality partners, the Wellness Skincare brand Coal Clean Beauty, Catch and Art Karat.
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