Port Blair, June 14: In what can be called as ‘Thinking out of the box’, an exclusive book and a YouTube Channel on Andaman’s cuisines titled ‘Flavours of Andaman’ was released and launched today by Dr. Rashida Iqbal, Former Curator, National Memorial Cellular Jail. The brain behind this innovative thought to showcase Andaman through its local cuisines (flavours) is Chef Ashwar Pal Singh, a local lad, who is also the CEO of an Event Management Company called 4 Seasons.

Upon releasing the book and launching of the YouTube Channel, Dr. Rashida Iqbal recollected the journey of Chef Ashwar, who was introduced to her as a youngster by his mother. She said that Ashwar over the period has scaled many heights and has also broken a world record of preparing the biggest laddu on the occasion of Ganesh Chaturthi. She wished all success to the venture ‘Flavours of Andaman’ and expressed that this initiative would truly help project Andaman in different manner to the world.

Addressing the gathering of invitees, Viz. Padmashree Kamachi Chellamal, Mrs. Caroline Mathew, Retd. Principal, Nirmala SSS and Mrs. Sheela Singh, Ex-Chairperson PBMC, Chef Ashwar explained his painstaking journey of few years that finally led to ‘Flavours of Andaman’. He said that as a Chef and a local islander, he always had in mind to provide a different identity to his Islands. While there are Flavours of various cities in India, being recognised by the world, it was difficult to come to a consensus on defining the actual flavour of Andaman, which comprises of people from across India. Yet when he stepped on to his journey, the doors opened as he was welcomed by the islanders, who explained about the cuisines they prepared. One such inspiring islander is Padmashri Kamachi Chellamal, mentioned Chef Ashwar.

With a fusion of original local cuisines and a Chef’s touch, he was able to identify and prepare around 20 such local cuisines, which actually provided an identity to the Islands’ cuisines. He also said that though his book contains only 20 cuisines as of now, he will continue his journey of exploring more flavours of Andaman and present it through his YouTube channel in the near future.

Chef Ashwar and his team later presented the local cuisines to the gathering, which kept the gathering spellbound, taking them deep down the memory lane. Some of the cuisines were Nature ki Bhindi, Kathal Biryani, Gosht Bharva Karela, Drunstick and Pubpkin Coconut Curry, Chicken Mahatabi, Desi Chicken Curry, Andamani Mutton Curry, Cashewnuts Cauliflower Curry, Coconut Fish Curry, Coconut Prawn Masala and Nariyal ki Brufi.