New Nordic or Northern European, might be the distinguishing food trend of the 21st century, but this trend has been a long time coming.
Read MoreFresh, pure and earthy are three things that come to mind when mulling over the food movement born out of the landscape, people and culture of the North European region.
Nordic cooking is also a unique melding of traditional techniques and modern values, to a degree that perhaps isn’t as obvious in other cuisines from around the world. But defining the cuisine as a whole is no easy feat, with many cultural elements at play.
The thing about Nordic cuisine is that it’s not so straightforward. Unlike the distinct cuisines of French or Italian with their signature flavours and culinary techniques, Nordic cooking can’t help but be a little more diverse.
Famous Chef, Magnus Nilsson, explains this concept well in his book ‘The Nordic Cook Book’ when he argues his belief that “Nordic is not a cuisine, it’s a region”. Recipes stem from the cultures of Sweden, Norway, Denmark, Iceland and Finland — that’s a lot of ground to cover so there’s a fair bit of variance at play.
This area of the world is full of oceans, rivers, fjords, forests and agricultural land that has formed the basis of the Scandinavian diet over the centuries. You’ll find that some things, like berries and seafood for instance, are widely available all across the region, reflected in the dishes of each country.
Curing, smoking and pickling became popular methods accross, much of the Nordic region, and was famously used by the Vikings. It led to Nordic specialities such as smoked salmon and pickled herring.
Maybe it’s got something to do with the reliance on local ingredients that aren’t as easily translated outside of Northern Europe. Or perhaps it’s the high standard set by restaurants in Denmark, Sweden, Norway, Iceland and Finland, that makes the cuisine so exclusive.
Whatever the case, if you’re feeling like you need a little more Nordic or Northern European Cuisine, you can always contact, Kippis, the Cooking Studio by IndiGrains, tucked away in South Delhi.
The Finnish version of the toast “Cheers” is “Kippis”.
Kippis, the Cooking Studio is an initiative by the prodigy Chef Katyayani Bhargava (Katya), a young hotel management graduate from IHM Pusa, New Delhi with substantial work exposure at leading fine dining hotels, including the ITC Maurya & ITC Kohenur. Driven by passion for cooking healthy food and having travelled various countries across Europe, Katyayani decided it was time to set up something of her own that was an amalgamation of her interests – and so KIPPIS was born.
Kippis by Indigrains serves fresh & healthy Northern European cuisine that would make for an amazing menu option for any get together, event or celebration with an array of choices. Our passion for food is what sets our menu apart & whether you are vegan, vegetarian, gluten-free, omnivorous or all about the bacon, we have plenty of lovingly handcrafted dishes for you to enjoy.
We can also build a ‘bespoke’ menu for your style of event. Whichever dishes you choose, you can be rest assured that they will be made with high-quality ingredients as we pick the best product, ensuring its freshness & uniqueness, and, finish it to perfection. We deploy highly experienced personnel and sophisticated cooking tools in our catering arsenal to combat with any kind of event needs and ensure it is fully met.
58A/1, Second Floor, Kalu Sarai New Delhi-110016
