{"id":6832,"date":"2014-08-14T12:37:48","date_gmt":"2014-08-14T12:37:48","guid":{"rendered":"http:\/\/tat.reddaisytrading.co.uk\/index.php\/2014\/08\/14\/edible-indian-flag-created-for-independence-day\/"},"modified":"2016-01-07T13:55:33","modified_gmt":"2016-01-07T13:55:33","slug":"edible-indian-flag-created-for-independence-day","status":"publish","type":"post","link":"https:\/\/www.theasiantoday.com\/index.php\/2014\/08\/14\/edible-indian-flag-created-for-independence-day\/","title":{"rendered":"Edible Indian Flag Created For Independence Day"},"content":{"rendered":"<div id=\"content\">\n<h3>Chefs at Itihaas restaurant worked with artists to adorn the four-foot canvas<\/h3>\n<div>\u00a0<img decoding=\"async\" border=\"1\" hspace=\"3\" alt=\"\" vspace=\"10\" align=\"middle\" src=\"http:\/\/theasiantoday.com\/wp-content\/uploads\/2014\/08\/EdibleIndianFlag570x2251.jpg\"\/><\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<br \/>\nA wedding caterer and restaurant has created a giant Indian flag made of authentic ingredients, to celebrate the anniversary of Indian independence.&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>Chefs at Itihaas, based in Birmingham, worked with artists Alexandria Robinson-Sutherland and Lexx Carby of Uneek Walls to adorn the four-foot canvas.<\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>The orange strip is made from 4kg of turmeric, a brightly-coloured spice used widely in Indian cuisine, while the green strip is made from fresh coriander leaves. <\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>For the central field, including the elaborate blue-dyed wheel, the artists used 10kg of basmati rice.<\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div><img decoding=\"async\" border=\"1\" hspace=\"10\" alt=\"\" vspace=\"10\" align=\"left\" src=\"http:\/\/theasiantoday.com\/wp-content\/uploads\/2014\/08\/EdibleIndianFlag250x200.jpg\"\/>Raj Rana, managing director at Itihaas, said:<\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div><em>\u201cNearly 70 years after independence, Indian cuisine remains a much-loved part of British life. High-quality Indian food requires the best ingredients, and the British consumer today is demanding an authentic experience, which we always aim to give.\u201d<\/em><\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>The creation of this artwork coincides with the restaurant\u2019s launch of bespoke ready meals, meaning that visitors to its Selfridges Food Hall branch can now take home a chef-prepared taste of India.<\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>The flagship Itihaas restaurant is located in Birmingham\u2019s business district. The company is also a prolific wedding caterer and planner, delivering over\u00a0150 weddings a year.<\/div>\n<p>&#13;<\/p>\n<div>\u00a0<\/div>\n<p>&#13;<\/p>\n<div>The artwork will be displayed at the Fleet Street restaurant until the end of September. <\/div>\n<p>&#13;\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Chefs at Itihaas restaurant worked with artists to adorn the four-foot canvas \u00a0 &#13; \u00a0 &#13; A wedding caterer and restaurant has created a giant Indian flag made of authentic ingredients, to celebrate the anniversary of Indian independence.&#13; \u00a0 &#13; Chefs at Itihaas, based in Birmingham, worked with artists Alexandria Robinson-Sutherland and Lexx Carby of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-6832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/6832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/comments?post=6832"}],"version-history":[{"count":0,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/posts\/6832\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media\/11753"}],"wp:attachment":[{"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/media?parent=6832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/categories?post=6832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theasiantoday.com\/index.php\/wp-json\/wp\/v2\/tags?post=6832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}