5 hrs ago
Harry Kosato Brings Kolkata Chefs Together Over Chinese Cuisine
Harry Kosato invited many Kolkata chefs to lunch at the old restaurant Eau Chew.
Food writer Rukshana A. Kapadia helped organize the gathering.
About 24 chefs and food professionals attended.
They came together to celebrate Kolkata’s Chinese food tradition.
Joel Huang, who belongs to the restaurant’s fourth generation, cooked for the guests.
Kikkoman chefs also helped prepare the meal.
The food included soups, noodles, fish, prawns, pork and chicken.
The meal ended with vanilla ice cream and soy caramel sauce.
The event also thanked chefs for the important work they do.
Harry Kosato and food writer Rukshana A. Kapadia hosted about 24 Kolkata chefs and culinary personalities at Eau Chew.
The gathering celebrated Eau Chew’s nearly century-old legacy and Kolkata’s role in Indian Chinese cuisine.
Fourth-generation chef-owner Joel Huang prepared dishes alongside Kikkoman chefs Deepank Mehra and Sayan Dutta.
The menu included Chimney Soup, Josephine Noodles, Mandarin Fish, Prawn with Black Beans, Loo Pork and other Eau Chew dishes.
The meal concluded with vanilla ice cream topped with soy caramel sauce, using Kikkoman naturally brewed soy sauces throughout the menu.
- Who
- Harry Kosato, Rukshana A. Kapadia, about 24 Kolkata chefs and culinary personalities, Joel Huang, and Kikkoman chefs Deepank Mehra and Sayan Dutta.
- What
- A chef gathering and lunch celebrating Eau Chew, Kolkata’s Indian Chinese food tradition, and the people behind the city’s food scene.
- Where
- Eau Chew on Central Avenue in Kolkata.
- When
- Thursday; the articles do not provide a specific date.
- Why
- To celebrate Eau Chew’s nearly century-old legacy, Kolkata’s role in Indian Chinese cuisine, and the chefs who sustain the city’s food culture.
Key facts
- Host
- Harry Kosato, director of Kikkoman India and Japanese Cuisine Goodwill Ambassador
- Co-host
- Food writer Rukshana A. Kapadia
- Venue
- Eau Chew, a nearly 100-year-old family-run restaurant on Central Avenue
- Attendance
- Around 24 chefs and culinary personalities
- Restaurant chef-owner
- Joel Huang, Eau Chew’s fourth-generation chef-owner
- Menu highlights
- Chimney Soup, Josephine Noodles, Mandarin Fish, Prawn with Black Beans, Loo Pork and Stir-Fry Chicken
- Dessert
- Vanilla ice cream with soy caramel sauce
Quotes
Rukshana A. Kapadia
Food writer and co-host of the gathering
“It’s so beautiful that a 60-seater restaurant is being run literally by one person. So, you get that experience and that feeling of eating in someone’s home. I think it’s actually hospitality in its true spirit and its true essence.”
telegraphindia.com
“Chefs are heroes for me. They are the ones who are the heart and heartbeat of any kitchen. And this is my way of saying thank you to them for feeding all of us, for nourishing our hearts and our bellies”
telegraphindia.com
Harry Kosato
Director of Kikkoman India and Japanese Cuisine Goodwill Ambassador
“Eau Chew is nearly 100 years old. Through this event, we wanted to celebrate the fact that the love for Indian Chinese food was born in Kolkata”
telegraphindia.com
Sources
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