A group of Chefs attempted to create a Guinness Book Record for the worlds largest Fish Patty. The 220 Kilo fish patty was prepared at the the 14th Edition Trinity World Biz, India Hospitality + F+B Pro International Expo being held at Dr. Shyama Prasad Mukherjee AC Indoor Stadium.
Over 400 brands related to food and hospitality are participating at the three day long industry event that draws over 5000 business visitors. The country's premier international trade fair also saw the launch of the the world's best Salmon fish and prawns, in its fresh, frozen and smoked variants that was introduced by the Norwegian Seafood Council, for the food and hospitality sectors.
The highlights for the event include special appearance by Chef Saby who received the ‘Best Chef of India' award in 2012 from the President of India as well as ‘Best International Chef 2012' in the Varli Culinary awards, New York. India's best Chocolatier, Chef Varun Inamdar is conducting Food Styling Master classes.
Norwegian Seafood Council ambassador, Chef Saby, had a live cooking demonstration of his signature salmon Malaicurry and confit of salmon, dry seaweed crust, baby cress and poppy seed potato to a distinguished gathering of culinary professionals, restaurateurs.
Among the prominent exhibitors in the seafood sector are the Government of India's and Indian Tuna exporters - Oceans Secret & Seahath Canning - and other food and beverage companies. Cocktails & Dreams - India's Best Bar-tending Academy & Institution conducted workshops and demos too.
The expo also hosted the HoReCa Professional Culinary & Baking Challenges with at least 25 chefs from 5 Star Hotels & Fine Dining Restaurants competing for gold, silver and bronze medallions.
Over 400 brands related to food and hospitality are participating at the three day long industry event that draws over 5000 business visitors. The country's premier international trade fair also saw the launch of the the world's best Salmon fish and prawns, in its fresh, frozen and smoked variants that was introduced by the Norwegian Seafood Council, for the food and hospitality sectors.
The highlights for the event include special appearance by Chef Saby who received the ‘Best Chef of India' award in 2012 from the President of India as well as ‘Best International Chef 2012' in the Varli Culinary awards, New York. India's best Chocolatier, Chef Varun Inamdar is conducting Food Styling Master classes.
Norwegian Seafood Council ambassador, Chef Saby, had a live cooking demonstration of his signature salmon Malaicurry and confit of salmon, dry seaweed crust, baby cress and poppy seed potato to a distinguished gathering of culinary professionals, restaurateurs.
Among the prominent exhibitors in the seafood sector are the Government of India's and Indian Tuna exporters - Oceans Secret & Seahath Canning - and other food and beverage companies. Cocktails & Dreams - India's Best Bar-tending Academy & Institution conducted workshops and demos too.
The expo also hosted the HoReCa Professional Culinary & Baking Challenges with at least 25 chefs from 5 Star Hotels & Fine Dining Restaurants competing for gold, silver and bronze medallions.
