Historical Gastronomica in National Museum with Chef Saby

National Museum along with One Station Million Stories is introducing the hospitality industry to a historic dining experience straight from the Indus Saraswati Civilization. The event, Historical Gastronomica is happening in the National Museum in New Delhi. It is completely dedicated to the Indus Dining Experience. 

The food for this culinary history exhibition is being curated by Fabrica by Chef Saby. Chef Saby as we all know is a National Award-winning chef. He has curated menu and delicacies for end number of events and celebs. His achievements are commendable. It would be nowhere wrong to say that he is curating a culinary saga with his talent. 

The menu for this exhibition is crafted as per the theme. The team of Fabrica has included the ingredients that were identified by the archaeologists and researchers. To maintain the authenticity of the food the team will have strong control on temperature, speed and technique of cooking. 

The culinary historic exhibition will take place for 7 days in the National Museum and the menu will change every day. The menu is divided into two parts, Indus Food Tasting Ancient menu and Indus Dining Ancient menu. 

The Indus Food Tasting Ancient menu will include 1 vegetarian dish, 1 non-vegetarian dish, 1 beverage pickles and roti everyday. The Rotis which are curated for the menu included varieties of ancient Indus options like, Millet Roti, Saktu Roti etc. Team Fabrica has provided options straight from Indus farms. A few delectables are Boiled lentil stew, Thin barley griddlecake, Barley bread etc.  There are two beverages, Saktu beverages and sweetened oat milk beverage and unique choice for pickles like a chick-pea and black pepper chutney, cucumber and cumin pickle with sesame oil, gur and cinnamon syrup etc. Hunting was also a primary source of food in Indus civilization. Hence the menu includes those dishes as well. To name a few, Meat fat soup, salt-cured sheep etc. The Indus dining Ancient Menu has a completely different set of delicacies. The dinner includes khatti dal, baati, churma, red rice porridge, fish in turmeric stew, halva etc and a lot more. 

Indeed Chef Saby along with team Fabrica has done a commendable job in curating the menu. We hope that this exhibition adds another feather to his cap and another major happening in the history of the culinary saga.

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