Last year’s World Gourmet Summit participants attending the Champagne Reception. Hemant Oberoi, Corporate Chef of Taj Hotels & Resorts and Franz Zeller, Senior Vice President and COO of Taj Luxury Hotels during the World Gourmet Club Dinner at the Taj Mahal Palace in Mumbai, India. Kurt H. Fischer, President of The International Food & Beverage Forum thanking the brigade of the Taj Mahal Palace Mumbai, India for an outstanding dinner.		Date: Thursday, November 17th, 2005 Time: 6:30PM to 10:30PM Location: El Viento Ballroom, Section AB Price per person: US $150.00 all inclusive The event will start with a Champagne Reception and a selection of very special Indian Hors d’oeuvres. After the Cocktail you will be served a four-course Dinner, prepared by six visiting Master Chefs from Taj Hotels & Resorts under the guidance of Hemant Oberoi, Corporate Chef of Taj Hotels & Resorts and the brigade of the Green Valley Ranch accompanied by wines from around the world. The Taj team of Chefs includes: Abdul Salam Qraishi, Master Indian Chef-Masala Art; Ms. Harpreet Kaur Mehta, Masala Kraft; Jatan Singh Chauhan, Tandoor Specialist and Chef Gopal Pillai, Southern Spice Specialist! Before the Main course a top Executive from the “Taj Hotels & Resorts” will give a presentation about their luxury hotels in India. PASSED HORS D’OEUVRES HOT LAMB KATHI ROLLS   (Mildly spiced lamb wraps) MURGH ANARI BHARTHA ON KHASTA ROTI   (Pomegranate inspired chicken conserve on crispy bread) COLD MISSI ROTI TARTS WITH JHEENGA CHAAT (Herbed dough tarts with tangy prawn salad) PAPDI CHAAT  (Tangy potato and lentil topping on wheat crisp) AMUSE BOUCHEE  LEMON GRASS RASAM WITH CHILI OLIVE UTTAPAMS (A tangy tomato consommé perfumed with lemon grass, served with chilli olive pancakes) KEBAB TASHTARI (An amicable assortment of traditional galouti, tangy ambi ka jheenga and murgh makhmali tikka)   Or (Assorted vegetarian platter of Achari brocolli, khumb galouti and Malai aloo) AAM KA PANNA SORBET   (Raw mango sorbet flavored with cardamom)  VARQUI LAMB SHANK ON ZAFFRANI BIRYANI   (“Dum” cooked lamb shanks on potato baskets, saffron biryani)  SYMPHONY OF MASALA CHAI KULFI IN PEPPER AND FENNEL FLAVORED CUPS, APRICOT PUDDING (Traditional Indian ice cream infused with spiced tea, served with apricot halwa) This event is sponsored by: