The second largest export from Norway is its salmon with an earning of Rs 5,000 crore a year (28 billion kroner). The country produces more than 336 thousand tonnes of it in aqua farms. And the total weight of the fish produced is more than double the weight of the entire Norwegian population put together. Considering this national obsession with salmon, all Norwegian chefs must need be pretty versatile with the fish. Engelhard is no exception. ``We have adaptedthe fish even to suit Asian cooking, though I am yet to experiment with Indian styles,'' he says.

With huge quantities of their country's salmon being exported to Japan, China and Thailand, the Norwegian Sea Food Export Council has been clever enough to send its chefs to these places and collect recipes. These chefs have then returned home and experimented with the recipes and adapted them to the local styles. The council has even printed the recipes in cookbooks and distributed them to Asian chefs.

So, the Norwegian salmon used in a Malaysian satay did not taste out of place. The charcoal-grilled fish, which was low on spice but high on taste, served with sweet soya sauce and creamed scallions, proved further the adaptability of this typically European fish. Now with the Norwegians doing a hoopla over the shift in Indian policy, we may soon have a Tandoori or curry version of salmon. Engelhard says during the course of the festival, from June 24 to July 4, he may just be inspired enough to dish up aspecial Indian recipe.

The menu also included some starters like Gravlax with Mustard and Dill Sauce, Cold Poached Salmon with Cucumber Spaghetti and Sour Cream, which were light and went quickly down the hatch, along with the excellent red wine that West View provided. The main course had Charcoal Grilled Salmon with Garlic, Saffron, Mayonnaise and Tomato Confit, Coriander Crusted Salmon with Radish and Parsley Inspired Mashed Potatoes other than the Satay.

The West View, which has an unlimited buffet spread, will have some cuts of salmon for the day. The Norwegian chefs will grill, bake, roast or cook it any way you like, to perfection. A treat for those who enjoy their fish and wine, the meal will cost Rs 1,100 a meal plus taxes. The normal buffet will also continue alongside at Rs 695 plus taxes and the special buffet with the American steaks and cold cuts at Rs 950 plus taxes.