During a recent event we catered in India, we were greeted at our hotel by the iconic doorman…
For the past several years, my catering services have garnered quite of bit of attention from families and businesses out of the United States. Particularly since the success of my bestselling cookbook, Bite by Bite: 100 Stylish Little Plates for Any Party, which has been #1 in sales worldwide for over 9 months in the appetizers category. It seems other cultures around the world are just as fascinated with traditional American foods as we are here in the States. Even more so possibly, when they’re reduced down to lilliputian portions and presented in playful formats. During a recent jaunt to India for a client’s engagement party, my staff and I got to experience the local culture while introducing some of our signature Peter Callahan Catering foods and service methods. Needless-to-say, as you will see from the photos, it was an amazing trip all around and we can’t wait to return.
A different view from New York City, the busy Indian streets around our hotel were intense with energy, architectural wonders and saturated colors.
Such incredible green, lush landscapes and heavy perfumed air.
The view from my hotel room showed how much the area is booming, lots and lots of construction.
As soon as we could, we dropped out bags and headed out to the local markets for cooking supplies… walking along the busy streets was an adventure!
All around the market were trucks and scooters filled with bananas, rice, lentils and other produce.
Right up my alley, mini limes and lemons in baskets on the market path.
Spices, spices and more spices! The air was fragrant with exotic spices…
Perfectly arranged fresh fruit, likes oranges, apples, grapes, pomegranates… my chefs had no trouble finding exactly what we needed… and more… lots more!
Bunches and bunches of bananas.
Basket after basket of intriguing produce could be found, from curry leaves to peppers, egglant and potatoes.
Guess who we bought our mangoes from? And, he taught us a thing or two about negotiating price.
Ready to get to the cooking, thankfully, all 38 boxes of our catering supplies, food and presentation materials made it through customs without delay!
We had an enthusiastic team of local chefs and bakers, they couldn’t wait to sample the mini American foods, like our mini popsicles.
Comparing notes and methods in the kitchen.
Sharing the kitchen with the local chefs was a dream, they approached the art of catering with as much passion as we did… no matter the late hours and fine detail required.
My little Gruyere filled mini grilled cheeses are just as popular 24 hours away.
Chocolate chip cookies are a hit, no matter where you make them.
Talk about stories, the client’s Executive Chef shared with me his thoughts on food innovation… and how much he LOVED what he saw my staff whipping up in his kitchens!
Just one of several of our American Food Stations at the client’s home… our signature, simple and sophisticated styling was right at home in this gorgeous residence.
This was one of the highlights of my trip to India, this old fashion cotton candy machine, heated with a kerosene flame and powered by a hand-cranked wheel. We used it for my cotton candy lollipops.
I left the party at 5:30am to head back to the airport, braving the busy traffic to make sure I caught my plane to Las Vegas via Heathrow to be the closing speaker at the Engage!12: The Luxury Wedding Summit. After hours of travel, crossing several time zones, I ended up walking right off my flight and right into the Opening Party at Engage!12. Awesome! But I can’t tell you how much I look forward to being back in India very soon for another sexy Peter Callahan celebration. It has certainly become one of my favorite places to party.