First time ever in Mumbai, The Norwegian Sea Food Council & The Royal Norwegian Consulate of Mumbai hosted a Master Class cooking workshop with Salmon, the Indo-Norwegian way!
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| Chef in action at the Master class workshop in cooking with Norwegian Salmon at Food Hall Palladium |
~ The event in Foodhall witnessed the presence of His excellency, Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai.
~ The event included Indo-Norwegian style seafood cuisine & a live culinary demonstration and tastings of Amritsari Tawa Salmon and Salmon Kebab with Coriander Yogurt.
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| Salmon Kebab with Coriander Yoghurt |
After a successful Salmon cooking demo session at the Consul General's residence in Mumbai. The Norwegian Seafood Council & Royal Norwegian Consulate General of Mumbai today hosted a Master class cooking session at Foodhall in Mumbai in the presence of His excellency, Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai. and Mr. Yogi Shergill, Director (India) for the Norwegian Seafood Council.
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| Amritsari Tawa Salmon |
It was the first master class cooking session hosted in Mumbai by the Norwegian Sea Food Council & Royal Norwegian Consulate General of Mumbai. The event aimed at sharing knowledge and passion for producing the best tasting salmon from Norway. Offering a glimpse of Norwegian aquaculture that is known for producing delicious Salmon consistently of the highest quality. The salmon master class workshop consisted of Norwegian Seafood (salmon) culinary innovations in Indo-Norwegian style like Amritsari Tawa Salmon, Smoked Salmon with Rice Salad and Salmon Kebab with Coriander Yogurt.
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| Smoked Salmon with Rice Salad |
Commenting on the focus of Norwegian Sea Food growth in India, His Excellency Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai said :
"Norway has a thousand year old tradition of exporting seafood and in 1446 the King of Norway/Denmark passed the first ever law to regulate the quality of the exported fish. Just during November the export values of Norwegian Salmon was 750 million Dollars, unfortunately India accounts for a very small share of this. So we look at India as a long term growth market for salmon, and when we serve salmon at the Embassy it is highly appreciated by our Indian guests."
Talking about Norwegian seafood trends and cuisine Director at Norwegian Sea Food Council & Vice Counsel Mr. Yogi Shergill said:
“Salmon is a very healthy fish and with environmentally sustained farming it is available throughout the year. The smoked salmon that was served today is not raw like sushi. It has been through a controlled smoking process for up to 6 hours in specialized ovens with temperatures between 28 to 35 degrees Celsius. This is a favorite among salmon eating lovers for breakfast, lunch and dinner.”
