Cannes 2022: Chef Manu Chandra creates an amalgamation of French and Indian cuisine for the Film Festival

Bengaluru-based chef Manu Chandra was recently invited by the Ministry of Information and Broadcasting to handle the catering for the India Pavillion and the inaugural dinner at Cannes Film Festival. He wanted to showcase the diversity of India while also keeping the French Riviera setup in mind. He instantly decided to create an amalgamation of French and Indian cuisine.

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His varied menu included canapes, vada pav with toasted French brioche buns, duck confit galouti kababs, keema biryani and jackfruit samosas. Some more interesting and mouth-watering dishes by the chef included Achari asparagus and baingan ka bharta in tart shells.

The menu for the inaugural dinner, the appetizers included pyaz ki kachori in croissant pastry while the main course included lal maas lamb medallion, which was served with a risotto-like dal and ker sangri. To complete the meal, he served almond financier with fresh strawberries, kalakand sauce for dessert.

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