Event 2 - Culinary Master Class “India”:
WGS LV CMC I - 01: Kurt H. Fischer, Managing Partner of WGS America LLC introduces Hemant Oberoi, Corporate Executive Chef of Taj Hotels, Resorts & Palaces and his assistant Nitin Minocha at the opening of the first Culinary Master Class during the second World Gourmet Summit Las Vegas
WGS LV CMC I - 02: Chef Hemant Oberoi explains the importance of spices in the Indian Cuisine
WGS LV CMC I - 03: Rashmi Uday Singh traveled especially to Las Vegas to film Chef Hemant Oberoi for the Mumbai News Chanel and to report in the Bombay times and other leading Indian Newspapers
WGS LV CMC I - 04: Jheenga tukra in potato basket (Batter fried prawns tossed with tangy bell peppers and white onions)
WGS LV CMC I - 05: Kali mirch ka murga with pickled mango relish (Telly cherry pepper flavored chicken, infused with mint flavor)
WGS LV CMC I - 06: Anjeer ke shahi tukre (Bread and fig pudding)
WGS LV CMC I - 07: Chef Harpreet Kaur Mehta assisted by Nitin Minocha prepares the dishes for the second part of the Culinary Master Class “India”
WGS LV CMC I - 08: Gilavat kebab (Tender lamb kebabs served on saffron flavored bread)
WGS LV CMC I - 09: Khatte pyaaz ka murgh (Char grilled chicken cubes in pickled onion gravy)
WGS LV CMC I - 10: Seb ki kheer (Green Cardamom perfumed apple milk pudding)
