Cannes Film Festival, one of the most prestigious film festivals in the world, began on May 14. This year, this popular film festival saw Indian participation to celebrate its culture and craft. The National Film Development Corporation of India (NFDC) and the Federation of Indian Chambers of Commerce & Industry (FICCI) hosted Bharat Parv on May 15 at Cannes. This was to provide a platform for the Indian film fraternity to engage and indulge in various activities. And food, of course, was a big part of it. Chef Varun Totlani curated a five-course menu for the Bharat Parv at the 77th Cannes Film Festival and his menu was inspired by various Indian cuisines. Read on to know what was served there!
Varun Totlani Celebrates Indian Flavours At Cannes Film Festival
Helmed by NFDC and FICCI, Bharat Parv was a platform for the Indian film fraternity to engage and talk about Indian films in the world’s forum at the 77th Cannes Film Festival. For this, chef Varun Totlani prepared and curated a five-course menu amalgamating the regional flavours of India. He was inspired by everything from Ladakh’s thukpa to Kerala’s Malabar parotta while curating this menu. The chef also kept in mind the palate of the international guests at the festival and made alterations to the recipes accordingly. He used artisanal produce and indigenous ingredients to prepare the food.
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What The Menu Looked Like During The Bharat Parv At Cannes 2024
Here’s what the menu at Bharat Parv at the Cannes Film Festival by Chef Varun Totlani looked like.
- For starters, the chef and his team prepared Makai Mathri, Puranpoli Tart, Prawn Ver Masala Tart, and Lal Mass Pao. In the main course, they served Asparagus and Butternut Squash, Moilee with fresh coconut milk, Mushroom Bhutwa with Potato Foam, and Lamb Yakhn with a yoghurt-based gravy.
- For dinner, they served Jicama and coconut malai momo with passion fruit thukpa, Ponkha, and Charred Corn Chaat, Sweet Potato with Malabar Paratha, Khad Turbot with Malabar Paratha, Black Garlic Pulao with Fresh Toor Dal and Kashmiri Morel, Black Garlic Pulao with Fresh Toor Dal and Lamb.
- Finally, for dessert, they served Cacao. It was made using parts of the fruit and was served inside the aged shell of the fruit. There was also Melon Rabri with Roselle Sorbet on the menu.
For this food alone, we wish we could have attended the film festival!
Cover Image Courtesy: Instagram/VarunTotlani
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