A walk down memory lane
They passed on but have left a mark on our lives; the aroma of their creations continues and will continue to tickle our senses and palates and their memories inspire and spread cheer. A tribute to Norma Shirley, Anil Sud and Rudolph Gschloessl as we unfold another chapter of Restaurant Week starting November 13.
Anil Sud - Jewel in the crown
Anil Sud was one of the pioneers in introducing tantalising flavours of Indian cuisine to Jamaica; from Passage to India in Ocho Rios to Jewel of India in Kingston, Sud's culinary expertise created a riot of flavours and brought the expanse of the Indian spices to the Jamaican diner.
"He was a true master chef and very creative," said Andy Dhanpaul, director, Jewel of India and a long-time friend. "He was a master in creating fusion dishes and translating them into wordings of the menu."
Dhanpaul recalled meeting Sud in Ocho Rios when he was director of operation at Jamaica Grand. Numerous evenings were spend at Passage to India, talking about their love and common interest, wine. This is where the genesis of the culinary journey took root.
"Passage to India was really the first and truly authentic Indian restaurant in Jamaica," Dhanpaul said and added that Sud wanted to replicated something similar for Kingston.
"When he decided to open a restaurant in Kingston, the idea was to make the place chic and straight line and not too loud," Dhanpaul said. "It was keeping in lines with the sophistication that Anil brought with him."
Jewel of India was opened in Marketplace on January 5, 2006.
Sud exuded a warm personality and had a great sense of humour, Dhanpaul said. " He was very jovial and at the same time a very meticulous person when it came to work, it was a pleasure working with him."
Sud travelled far and wide and was always was gathering and accumulating information about the latest trends in cuisine across the globe. "He incorporated his expertise and travel into the Indian fusion food; Tandoor Fillet Mignon were one of the signature dishes introduced in the restaurant," informed Dhanpaul.
PASSION FOR FINE THINGS
As most Indians tastebuds tingle to sweets, Sud was no exception, and it was this love that flowed into his decadent creations. "He was good at creating desserts, the decadent dark and white chocolate mousse was one of his many creations that diners love."
Sud very jovial and full of life who lived life Kingsize. He loved to socialise and had a passion for all finer things in life, one being fine wine. "He was an avid collector of watches and loved latest gadgets."
Said Dhanpaul, "When he was in the kitchen, you could taste the difference in the food, you could taste the love ... " a tradition that Jewel of India will strive to carry and spread in the years to come.
Anil Sud - Jewel in the crown
Anil Sud was one of the pioneers in introducing tantalising flavours of Indian cuisine to Jamaica; from Passage to India in Ocho Rios to Jewel of India in Kingston, Sud's culinary expertise created a riot of flavours and brought the expanse of the Indian spices to the Jamaican diner.
"He was a true master chef and very creative," said Andy Dhanpaul, director, Jewel of India and a long-time friend. "He was a master in creating fusion dishes and translating them into wordings of the menu."
Dhanpaul recalled meeting Sud in Ocho Rios when he was director of operation at Jamaica Grand. Numerous evenings were spend at Passage to India, talking about their love and common interest, wine. This is where the genesis of the culinary journey took root.
"Passage to India was really the first and truly authentic Indian restaurant in Jamaica," Dhanpaul said and added that Sud wanted to replicated something similar for Kingston.
"When he decided to open a restaurant in Kingston, the idea was to make the place chic and straight line and not too loud," Dhanpaul said. "It was keeping in lines with the sophistication that Anil brought with him."
Jewel of India was opened in Marketplace on January 5, 2006.
Sud exuded a warm personality and had a great sense of humour, Dhanpaul said. " He was very jovial and at the same time a very meticulous person when it came to work, it was a pleasure working with him."
Sud travelled far and wide and was always was gathering and accumulating information about the latest trends in cuisine across the globe. "He incorporated his expertise and travel into the Indian fusion food; Tandoor Fillet Mignon were one of the signature dishes introduced in the restaurant," informed Dhanpaul.
PASSION FOR FINE THINGS
As most Indians tastebuds tingle to sweets, Sud was no exception, and it was this love that flowed into his decadent creations. "He was good at creating desserts, the decadent dark and white chocolate mousse was one of his many creations that diners love."
Sud very jovial and full of life who lived life Kingsize. He loved to socialise and had a passion for all finer things in life, one being fine wine. "He was an avid collector of watches and loved latest gadgets."
Said Dhanpaul, "When he was in the kitchen, you could taste the difference in the food, you could taste the love ... " a tradition that Jewel of India will strive to carry and spread in the years to come.
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