His passion for Italian cuisine is delicately showcased via his new space, Art di Daniele Sperindio, in Singapore, overlooking the Marina Bay. Calcutta recently got a taste of Michelin star chef Daniel Sperindio’s cooking at Chambers Rendezvous at Taj Bengal, in association with Prabha Khaitan Foundation, facilitated by Soul Company last Friday.
“Date with Chef Daniele Sperindio had the right flavour of great times, spent with great friends. Enjoyed a soulful evening over culinary chronicles and epicurean delicacies. We have a long association with Taj group of hotels and we are happy to partner with them for this curated evening,” said Anindita Chatterjee, executive trustee, Prabha Khaitan Foundation.
Having been trained by Michelin star chefs such as Gianni Malagoli in Genova, Grant Achatz in Chicago and Yoshihiro Narisawa in Tokyo, the Italian-born chef is now on a journey to celebrate his heritage.
t2 sat for an immersive six-course dinner and here’s getting you some snapshots.
“At Taj Bengal, we continue to offer the best of culinary experiences to all our guests and patrons. We were extremely happy to have Michelin Chef Daniel at the hotel and curate one of the best dinner experiences for our guests. Special thanks to Prabha Khaitan Foundation and Soul Company for being partners for this culinary journey. We will keep having such epicurean events in the future to get the best of cuisine to the hotel,” said Arnab Chatterjee (left), general manager, Taj Bengal, as he posed for the t2 camera with Sundeep Bhutoria, managing trustee, Prabha Khaitan Foundation.
L-R) Team IHCL Arnab Chatterjee, Manpreet Chabba, K. Mohanchandran and Nitin Mathur with Chef Sperindio
US Consul General Melinda Pavek (left) with Manjri Bhutoria. Koel Mallick with husband Nispal Singh (left) and Sundeep Bhutoria
The non-vegetarian aperitivo included bites such as Chutoro Tonnato Fukuoka Strawberries, which basically has veal and Japanese king strawberries in a Tonnato sauce made using tuna, anchovies and mayonnaise.
The Stracchino Fonduta with Truffle is another bite-sized snack that has Italian cow’s milk cheese, typical of Lombardy, Piedmont, Veneto and Liguria.
Another stellar bite was the Sri Lankan crab served with chamomile and some Kaluga cavia. The caviar is a sustainable alternative to the endangered Beluga variant
The meal concluded with a selection of sweet treats such as Gianduiotto 2.0, Panarellina Cake that’s baked in a cold oven, Toritto Almonds Bugie, which are essentially sweet carnival fritters and some fragrant Candied Cedro.
