The Czech menu at West View, ITC Maurya, reflects the warmth of the country’s people, best complemented by a mug of chilled beer. Amid traditional music and theme décor, it doesn’t take long to feel at home with the self-acclaimed hunters who love their meat as much as they do their beverage, says Hamari Jamatia
It is difficult not to be taken in by a nation where there are 450 different brands of beer and where the beverage is cheaper than milk. People still gather their own meat during certain seasons and couple it with local herbs for a hearty meal. Maybe this connection with locally grown produce is the reason why chef Marek Svoboda landed on the Indian shores lugging behind him a 40 kg luggage consisting of cooking ingredients. In the city to showcase Czech cuisine at West View, ITC Maurya, from April 16-26, the chef fishes out a parchment from his breast pocket to read out the dishes he has prepared, just in case he misses out something.
“You should try the liver dish. It is authentic Czech. I have also made the cabbage and the duck breast,” he says, adding that he brought fish, flour and meat with him. The Indian ingredient he most fancies is the paneer which is very much like the one he uses back home. Describing the Czech food he says that the tastiest dishes are those that have been slow-cooked so the meat turns into a melt-in-the-mouth miracle. “My grandmother inspired me to start cooking. She used to roast and bake at home and I began to pick it up from there,” he says.
True to his penchant for food, the spread laid out is impressive and to heighten the cheer, beer and little Czech flags are hoisted on each table. There is a combination of meat and veggies to cater to the Indian palate and some of the dishes are surprisingly simple like the pacena dyne which is made of pumpkin. The tenderloin carpaccio and the liver dish, however, are the show stealer for me. With very simple seasoning and clean cuts, they burst with flavour. The main course is a spread of veggies, different cuts of meat, sole and lobster, all grilled to order.
They are nicely rounded up by an apple strudel in the end, stuffed with caramelised apple and a hint of cinnamon and cream.
According to Ambassador Miloslav Stasek the celebration is also a way to promote Czech as a potential tourist destination. The restaurant has therefore been decorated with the country’s famous crystal glasses and crockery. A musician has also been flown in to charm diners with his melodious tunes. Three girls in traditional dresses jostle around, completely transforming the place into a hub of Czech culture.
Jana Peterkova, Third Secretary at the Embassy that has tied up with ITC to organise the food festival, says that the dishes reflect the culture of her country. “We spend a lot of our time outdoors and so the food usually consists of meat that has been gathered during those outings. It is not surprising for girls to go out in the morning to collect mushrooms which form a big part of our meals. A lot has however changed in the last 20 years as we have stopped preparing food that is too fatty” she says.
According to the Embassy members, depending on the response towards the festival, they may even open an authentic Czech pub in the city to tingle taste buds with their beers and meat. Now that is some reason to raise a glass of beer and say cheers!