The Pancha Mahabhuta culinary offering! Elsie Gabriel

The Pancha Mahabhuta culinary offering!

Elsie Gabriel

Innovative, classic and deeply embraced by metaphysics was my last meal…….the offerings made by Chef Parimal Sawant of Meluha the Fern ecotel Powai Mumbai India involved the five classical elements of life as the theme of every dish served up.

This concept Chef Parimal created came from the medieval system of five elements which are found in the  Vedas,  especially Ayurvedas, the pancha mahabhuta, or "five great elements", of Hinduism are Bhumi [earth], ap or jala (water), tejas or agni(fire), marut or pavan (air or wind), vyom; or shunya or aakash (space or sky). They further suggest that all of creation, including the human body, is made up of these five essential elements and that upon death, the human body dissolves into these five elements of nature, thereby balancing the cycle of nature.

These five elements are associated with the five senses, and act as the gross medium for the experience of sensations says Chef Parimal. At the table, elements of earth were created using all the five senses – hearing, touch, sight, taste, and smell. There was Prithvi: Earth, Jal: Water, Vayu: Air,Agni: Fire and Akash: sky. Each element had a different counter decorated by theme and garnished to the hilt.

Explains Chef Parimal, “We have to surrender to the five elements and not let just one single element dominate.We must tune our minds and hearts to use each element effectively.”

For the Earth counter there was Ice burg lettuce,Roman Lettuce,Blanched carrot Baton,Blanched Zucchini batons,Balched Broccoli florets,Blanched Cauliflower carrots,Blanched Corn kernels,Blanched French Beans,Grilled Peppers,Grilled Eggplant,Grilled Mushroom,Grilled Babycorn and Sprouts. All of these could be accompanied by Black and green olives, Dry Roasted Nuts, Grated Parmesan cheese, Grated Cheddar cheese, Grated Emmenthal cheese, Honey Lime dressing, Maple Vinaigrette Dressing, Cocktail dressing

Balsamic Dressing  and Tobasco Chilli Vinaigrette.

For the Fire counter Chef Parimal laid out a lavish barbeque counter. Cajun spiced Chicken Piccata, Pesto Chicken Piccata, Mustard Lime Kingfish Darne,Thai chilli Spiced King Fish Darne, Tomato Basil Chilli Salsa, Roasted Pineapple Salsa,Citrus Fruit Salsa, Mint Yoghurt Dip, Cocktail Mayo Dip and Citrus Chilli Aioli.

For the Air counter there was a steaming array of Chicken Dim sum,Vegetable Dimsums all made with steam and air, served up well with Hot Garlic Sauce,Ginger Onion Sauce,Sweet Chilly Sauce, Honey Mustard Sauce and Chilli vinegar sauce.

For the water counter there were soups galore. Gazpacho Vichyssoise,Cream of Chicken Mulligatawny,Steam rice,  Lemon Wedges and croutons.There were also two lively fish holders,elongated horizontal zigzaggered tanks with colourful fish swimming inside them,which I found very innovative.

For the Sky counter,there were blue cocktails and mock tails to tickle you senseless.

Of course we eat these dishes every day, but how many of us take a minute to bow our heads ,fold our hands and give praise to the very existence of the five elements of nature. It was simply wonderful. A simple consuming thought that will remain with me for life!

The power of the five elements of the world well explained and recaptured at Chef Parimal’s table was a blessing, and an insightful learing lesson in disguise.Gracias!