Big names make fashion statement at ET WLF
After the main course of insightful discussions and fireside chats, appetites were heightened at the ET World Leaders Forum, hosted at the Taj Palace. The buffet offered more than just a meal; it was a manifesto that leadership also involves culinary prowess.
The spread showcased cosmopolitan flair, featuring delicacies such as Phyllo Money Bags, crisp parcels that yield savory secrets upon opening, and Vegetable Pithivier, a French puff pastry so buttery it could win over even the most skeptical palates.
The Asian section featured inventive dishes like Phad Packchi, a harmonious blend of asparagus, lotus stem, and squash in black garlic coriander sauce, and Broccoli, Pok Choy, Asparagus, Wild Mushroom in Chili Mustard Sauce, offering a spicy contrast softened by the velvety mushrooms.
Even legumes received attention in the Vietnamese Dau Dua Xao Toi, stir-fried with garlic and coriander, embodying simplicity perfected. Desserts were unabashedly indulgent, with the Five Spice Chocolate Mousse blending Eastern and Western flavors, the caramelized elegance of the Apple Tarte Tatin, and Tab Tim Krob - Thai water chestnuts in coconut milk - providing a cooling contrast amidst the fervent talks.
Finally, the Artisanal Grazing Experience table lured guests with an array of fruits, cheeses, olives, and beetroot crisps, proving that business leadership could be synonymous with satisfying one's palate.
Written by urgent.news from The Economic Times's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
