It's rarely that I spend hours together watching something on television and when it does, I usually spend my time watching food and travel shows. Talk of Kenya and one can't help but think of the wild. Even for me who first thinks of food, it's the wild that fills my mind when someone takes the name Kenya and this is the case only until very recently when I met Chef Kiran Jethwa for a short interview of his soon to be aired TV show - Tales from the Bush Larder.
Born to an English mother and an Indian Father, Chef Kiran Jethwa is a 3rd generation Kenyan. A chef and owner of Nairobi’s premier seafood restaurant, Seven Seafood & Grill; he traveled the world over to broaden his palate and professional abilities. His streak with success is not just limited to food and his restaurant but also with athletics on the Rugby field. He has played rugby not just at school at college level but also represented his nation on the same.
Apart from food and rugby, he loves the game of cricket but is quick to get back to the topic he loves most - Food. Extremely enthusiastic of his soon to be aired (in India) TV show, Kiran says, "Kenya isn't exactly known for it's cuisines; instead it is the incredibly fresh, organic and unusual ingredients that are a main stay. " The TV show shot around beautiful landscapes focuses on the source and use of Kenyan ingredients and cooking techniques.
Apart from the interview, Kiran also demonstrated the preparation of smoked lobster, toasted coconut, crispy limiri all stuffed in between a soft and juicy steamed bao. It was deliciously mind-blowing to say the least. Now having eaten some of his preparation at the launch party hosted at Shiro's Bangalore, I eagerly look forward to the show being aired on television.
With 3 seasons already shot and the first having been aired on Zuku sometime mid-September, watch out for it's India Premier -
Show - 'Tales from the Bush Larder by Chef Kiran Jethwa
Channel - Fox Life India (@FoxLifeIndia)
Days - Every Thursday and Friday
Time - 20:00 hours (8PM IST)
Start date - 29th January, 2015
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