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Chef Javier Rodriguez’s “Aromas of Argentina” at The Ritz-Carlton, Bangalore

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Last week, All Things Nice and The Ritz-Carlton, Bangalore presented “Aromas of Argentina”, a seven-course wine dinner featuring Chef Javier Rodriguez of El Papagayo from Argentina, one of the ‘100 Best Chefs in The World’ by ‘The Best Chef Awards 2023’. The befitting venue for such a treat was suitably the Ritz-Carlton’s award-winning global cuisine restaurant, The Market.


Open Kitchen at The Market-The Ritz Carlton Bangalore

Nikhil Agarwal, CEO & Founder of All Things Nice, is an expert in bringing some of the finest chefs to India. “Chef Javier’s food looks incredible, and we are glad to start 2024 with a world-class dining experience of this calibre”, he affirmed. The seven-course curated dinner was expertly paired with wines from Argentina and from around the world by Nikhil Agarwal, who is also a renowned sommelier.

Chef Javier Rodriguez of El Papagayo from Argentina

Chef Javier Rodriguez, a gourmet specialist from Argentina introduced a new era in the culinary scene with his restaurant El Papagayo in Cordóba, which ranked #82 in the World’s Best Restaurants (Latin America) in 2023. Argentinean cuisine is renowned for its rich and diverse flavours, influenced by European and Indigenous cultures. It is famous for its grilled meats, empanadas, chimichurri sauce, and desserts. With his unique approach and creativity, “Aromas of Argentina” facilitated a gastronomic journey that took the guests on an immersive dining adventure. There were the indigenous flavors with signature dishes like Cold Fennel, Orange and Vanilla soup, Charcoal-Grilled Lamb Loin with a Jerusalem Artichoke and Coffee Purée, and a heavenly strawberry consommé with white chocolate and Matcha Cremeux.

We at The Luxury Chronicle had a few questions for Chef Rodriguez, on behalf of our readers.

Is this your first time in India?
Yes, I lived in Asia for a few years, and I have many Indian Friends, but this is my first time here, and I’m very excited.

Did you have to factor in any specific criteria when planning this menu for a Bengaluru audience?
I think Indians have a really good palate, so my focus this time was to offer pure and clear flavours. I wouldn’t dare to make use of a lot of spices here.

Is Argentinian cuisine more meat-centric? Was factoring in the dishes for vegetarians or vegans difficult?
Yes, beef is a central part of our diet, but the vegan trend is working, and I love to cook vegetables, as they give a much wider flavor and texture possibilities.

Did you servie any entrée from your restaurant’s El Papagayo menu?
Not really. I get some basics, but in this case, the whole menú is planned for the event.

Chef Javier in action

How was your gastronomic experience in India? What did you like best?
I had a lot of great food, but I got to discover a great variety of bread that I didn’t know. I’m in love with dosas and will try to make them back in my restaurant.

When did you decide to become a Chef?
I don’t know where it came from, but when I was a teenager I had this strong drive to be a cook, and to try to make people happy through food and hospitality

The Menu of “Aromas of Argentina” 7-course wine dinner

Signatures by Chef Javier

Corn Mousse and Caviar.
Potato Terrine, Hamachi Tartare and Purple Shiso.
Organic Radish, and Fermented Tomato.
Wine – Villa Sandi Asolo Prosecco Superiore Brut DOCG NV, Veneto, Italy

Roasted Eggplant, Lobster, and Almonds (NV) or Crispy Nasu Eggplant
Wine – Clovely Estate Verdeljo 2019, Queensland, Australia

Course 2
Cold Fennel, Orange and Vanilla Soup with Smoked Provolone Cheese.
Wine – Warwick The First Lady Chardonnay 2020, Stellenbosch, South Africa

Course 3
Grilled Mango, With Chanterelles, and Roasted Onion and Truffle Broth.
Wine – Born Rose 2020, Barcelona, Spain

Course 4
Ember Cooked Bread, With Cultured Butter.
Wine – Alta Vista Estate Premium Malbec 2019, Mendoza, Argentina

Course 5
Charcoal Grilled Lamb Loin, Apple, Roasted Lemon, Purée of Jerusalem Artichoke, Coffee (NV) or Charcoal Grilled Grilled Zucchini, Apple, Roasted Lemon, Purée of Jerusalem Artichoke, Coffee
Wine – Rutini Colección Malbec 2020, Mendoza, Argentina

Course 6
Strawberry Consommé, White Chocolate and Matcha Cremeux.

Course 7
Coconut, Pineapple and Curry leaves.





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