Canada's Culinary Creativity

EH&C Staff - Mumbai

Chef Mario Gagnon, Executive Chef at Hilton, Quebec was at The Palms from March 26-31, 2004 for the Canadian food promotion, an initiative undertaken by the Consulate General of Canada, which has over the years always looked for innovative and unique methods of promoting Canadian cuisine and culture in Mumbai. The Palms offered the regular a la carte menu and buffet option to guests at lunch. The buffet at dinner also additionally featured some of the interesting Canadian preparations at the Continental station.
" 'What is Canadian cuisine?' I have forgotten the number of times people have asked me that question," said Gagnon, who hoped to give guests their answer to the perennial question. During the Canadian Food Promotion, the chef who hails from the province of Quebec recreated a menu that was exclusively and exquisitely Canadian and included popular Canadian seafood and desserts.

For a country that stretches from the Pacific to the Atlantic and from Northern Tundra to desserts and rainforests, there is no single definition of Canadian cuisine. This style of cooking reflects the country's multi-cultural heritage with immigrants from Europe, Asia (including almost one million from India), South America and the Caribbean who have all settled in this country, each adding their unique zest into the mix. "What people do not know is that Canadians love to cook. So whether it is al-fresco picnics in summer or warm fireside dinners at winter, Canadians love to socialise and enjoy eating," added Gagnon.

Keeping in mind the fact that the Mumbai palate is also accustomed coastal cuisine Gagnon created a predominantly a seafood and vegetarian menu with the popular 'maple' flavour underlining it subtly on occasion. With Canada being the world's largest exporter of maple syrup, how can desserts be far behind? While the creative chef did not included the traditional pancakes and maple syrup on the menu, he included other traditional recipes and gave them a 'berry' twist. Featured throught out the event were interesting berry preparations like the Oatmeal Blueberry Crisp and old fashioned apple and raspberry pie with vanilla sauce - sweet enough to make this meal a gourmet's delight.

To sum up the Canadian culinary experience in Gagnon's gallant words, he said, " The next time anyone asks what is Canadian cuisine? Raise your head and say, everything. Canadians cultivate their multiculturalism at home in the kitchen, around a friend's table, and in local eateries."