Mumbai, December 11, 2018: The Consulate General of Sweden hosted an exclusive tête-à-tête cum tasting with renowned Swedish Nobel Chef Sayan Isaksson aimed at creating awareness about the rich and diverse culinary heritage of Sweden. Sayan won the Paul Bocuse world cup in 2002 and has since then excelled in the world of gastronomy. Sayan was asked to create the Nobel prize Banquet menu in 2015 and in 2016. Offering a glimpse of Swedish cuisine, the master class with Nobel Chef Sayan Isaksson hosted at Swedish residence Haveli was rich on nature’s treats and consisted of culinary innovations like oven baked salmon puck, fennel and baby carrot crudite with white wine and saffron aioli and shallot crouton.

Sayan Isaksson is a renowned expert who has been in charge for the preparation of the prestigious Nobel Dinner Banquet – the culinary showcase after the esteemed Nobel Prize ceremony. The Nobel Dinner, which is an annual banquet that is held inside the Stockholm City Hall, is a very eminent affair that receives widespread recognition and also explores the very depths of traditional Swedish dishes, some of which are many hundreds of years old.

Commenting on the diverse range of Swedish culinary offerings, Consul General Mrs. Ulrika Sundberg said “I am pleased to have Swedish Nobel Chef Sayan Isaksson in Mumbai today. In Sweden we love food, fun and festivities. Just like India, every big occasion is always celebrated with scrumptious food. Today we are celebrating the upcoming Nobel Prize announcements and with the increasing global popularity of Swedish cuisine also in India, it is only fitting for us to bring a bit of Sweden to Mumbai through this master class and inspire people to appreciate the Swedish culinary diversity”

Talking about Swedish food trends and cuisine Nobel Chef Sayan Isaksson said “At the moment, food trends in Stockholm have an increasing vegetarian input and a retro feel to them, though you still see a lot of the classics, but with a twist! Today’s dish that we cooked at the master class is an all-time Swedish favorite –Salmon! We are respectful & fascinated by nature so the theme of the MasterChef class is shapes of nature. Iam delighted to be visiting the wonderful city of Mumbai, and preparing these lovely dishes with you all.”

Overview of Swedish cuisine:

Swedish chefs are returning to their culinary roots, rediscovering classic Swedish dishes and fantastic local seasonal ingredients, and giving them a modern twist. Through top-class cooking and innovative use of raw materials, Swedish chefs have won the world’s recognition, taking home gold medals at the culinary Olympic games, as well as several medals at the unofficial world championship called Bocuse d’Or. And with gourmet restaurants opening their doors all over the country, Sweden has turned into one of the haute-cuisine hot spots in Europe. In recent years there has been a boom in top-class restaurants in Stockholm, Gothenburg and Malmö, but also in smaller towns and the countryside. In Sweden, attention is always paid to animal health and welfare, far beyond European standards. The country is proficient in organic cultivation, and environmental thinking covers food production in cultivated and wild areas as well as the ocean.

Corporate Comm India(CCI NewsWire)