Home Food Service Mumbai Gets a ‘Taste of Sweden’ at a Culinary Event Hosted by...

Mumbai Gets a ‘Taste of Sweden’ at a Culinary Event Hosted by the Swedish Consul General


Fredrika Ornbrant, Consul General of Sweden in Mumbai hosted a Swedish food showcase, aimed at creating awareness about the rich and diverse culinary heritage of Sweden. Held at her residence in Mumbai, the menu featured salmon with flatbread as an appetizer followed by Janssons Temptation as main course and Apple Crumble with Vanilla Custard for dessert.

Attended by a select number of food writers and bloggers, guests got the opportunity to sample authentic Swedish cuisine as well as view a live demonstration of the food prepared by  Ornbrant. Inspiration for the menu was taken from fresh seasonal ingredients that are readily available in Sweden and cooked from Ornbrant’s treasured family recipes.

Commenting on the diverse range of Swedish culinary offerings, Ornbrant said: “Today Swedish food has become immensely popular internationally. In essence, the cuisine is centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, pork and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes. Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushi and cafe latte of today. And as the Swedish food scene grows, I am pleased to be able to bring a taste of Sweden to Mumbai and showcase some of our greatest Swedish culinary offerings.”

Popular dishes include salmon with flatbread, Janssons Temptation, and apple crumble with vanilla custard.

Swedish chefs are  rediscovering classic Swedish dishes and local seasonal ingredients, and giving them a modern twist. Through top-class cooking and innovative use of raw materials, they have won global recognition, taking home gold medals at the culinary Olympic Games, as well as several medals at the unofficial world championship called Bocuse d’Or. And with gourmet restaurants opening their doors all over the country, Sweden has turned into one of the haute-cuisine hot spots in Europe. In recent years there has been a boom in top-class restaurants in Stockholm, Gothenburg and Malmö, but also in smaller towns and the countryside.

In Sweden, attention is always paid to animal health and welfare, far beyond European standards. The country is proficient in organic cultivation, and environmental thinking covers food production in cultivated and wild areas as well as the ocean.

Previous articleSaurer Opens New Service Center in Mohali
Next articleBuilding new reasons to make the customer enjoy the store experience. Learn the omnishopper insights from International expert, Louis-Michel Barbotin
FoodService India Bureau provides a powerful platform for the Indian food service sector to share their views, exchange ideas and strengthen industry collaboration for profitable and healthy growth. It is loaded with industry research, trends, news, guest columns, and analysis to give market players cutting-edge insight into the dynamics of foodservice industry of India. The readership of FoodService India Bureau spans Restaurateurs, Hoteliers, Food Retail Start-Ups, Foodservice Retailers (Physical Eating Spaces) that include Restaurant Chains, Standalones, QSRs, Pubs & Bars, Cafes, Chain Hotels - (Restaurants & Banquets), Food Court Operators, Multiplexes; Travel Food Retail, Food Retail at Other Hubs, Institutional Catering, Street Food – Food Trucks, Vans & Carts; Foodservice Retailers that operate Cloud, Ghost, Virtual Kitchens; Online Foodservice Players/ Providers/ Aggregators. Functionally they are mostly MDs; EDs; CEOs; CTOs; CIOs; General Managers; Chief Purchase Officers; Chefs; Food & Beverage Heads; Store Managers; etc,. The above readership of FoodService India Bureau collaborates and exchanges inspiration and insights with peers, and actively engages with a vast array of support organisations that include General Contractors-Design & Build; Designers & Architects; Contractor/Suppliers of Food & Beverage Equipment + Fixtures, Furniture, Fittings, Capital Assets, etc.; Partners, Financers & Investors; Marketing & Efficiency Support Organisations; Consultants and experts in FS Formats, Trends, Cuisine Trends, Opportunities; Food Retail Tech Specialist Organisations; and Industry Associations working on broader interests of industry players and liaisoning within and with GoI. And also with Suppliers of consumables - Food, Beverage, Cutlery, Table Linen, Small Equipment, Disposables, Ingredients, Raw Material, other available for sale material, etc; Hospitality Training/ Hotel Management Institutes/ Recruitment & Training Organisations; Trend/Market-Footfall Research Agencies; Marketing Activation and Employee Recruitment, Training-Development Organisations. Note: FoodServiceIndia Bureau is also the digtal vehicle of the Indian edition of the well-respected FoodService Europe & Middle East magazine is a specialty B2B publication in the HoReCa (Hotel, Restaurants and Catering) sector in India. A bi-monthly print publication, FoodService India reaches out to key decision makers in the foodservice business in the country. For feedback, enquiries and/or editorial participation, please write to rajanvarma@imagesgroup.in