Tasting Indian Culinary at a Five Star Hotel
Tasting Indian Culinary at a Five Star Hotel
Similar is not the same. Physically eat Indian food exactly like Indonesian food. Even with the spices used. How about taste and don’t forget to visit our site to get other interesting information by visit us
Try coming to the Indian food festival entitled Flavors of India at the Seasonal Tastes restaurant, The Westin Jakarta on March 12-23 to find out the taste of the food. In the event that was held by the management of Westin Jakarta and the Indian Embassy, a variety of typical Indian menus were displayed. Starting from sweet food to super spicy. All available here.
On the opening night of the festival, Monday (12/3) we were served some on two large plates what is commonly called a thali in India. Thali is a large round plate for serving food. Apart from India, thali is also widely used in a number of other countries, such as Nepal, Bangladesh, Fiji, Pakistan, Afghanistan, Sri Lanka, Mauritius and Singapore.
In one of the thali menu available lamb biryani rice. From the texture, at a glance it reminds kebuli rice. However, lamb biryani is liwet rice mixed with mutton. Even though using mutton which is known to have a distinctive smell, this is not felt in the lamb biryani.
Sous Chef Chico K. Fonia said this happened because the goat meat was cooked for 6 hours so the smell disappeared. Only then is it mixed into the biryani rice which is cooked in a liwet way for half an hour.
“We use the thigh part of the goat meat,” he said.
Apart from lamb biryani, plain biryani is also available without the mixture of spices. This rice is intended for those who are vegetarians. When tasting this rice, it feels softer on the tongue even though it looks tender. In addition, the rice does not taste sweet like rice in general.
“Biryani rice is good for diabetics because it contains low sugar. Besides that, it is also suitable for nasi uduk because it is thicker,” he said.
To accompany the rice, visitors can sample the laal maas menu. If in Indonesia physically the menu is similar to rendang. This menu is mainly made from goat meat with several spices such as onions, ginger, turmeric, and chilies.
Uniquely not only Indonesia, India also has an additional menu of pickles. The difference is that Indian pickles use crushed ginger. Meanwhile, Indonesia uses cucumbers, carrots and green chilies. Regarding the spiciness, pickled ginger has a more spicy taste. Tasting just a little, the whole mouth is spicy.
“So it’s better to taste it a little bit,” he said.
Meanwhile, regarding the vegetable menu, there is sabzi ki swari. Literally sabzi itself is a vegetable. Meanwhile, ki swari is a regional name in India. This menu consists of several vegetables such as peas, onions, and ginger.
In order for the food to taste delicious, there are also Indian papadam crackers made from several ingredients such as lentils and rice flour. Apart from that, on several occasions these crackers are commonly eaten by the people of India as a snack by the people of India.
As a sweet, visitors should not miss the gulab jamun. The shape is round like dumplings. But this confectionary is made from condensed milk powder. Once tasted, the taste is very sweet so it can neutralize other flavors.
Chico said, the interest in Indian food in Jakarta is increasing day by day. This, he said, could not be separated from the large number of Indians who came to Indonesia as workers in the information and technology sector.
As part of this dining festival, Hotel Westin Jakarta brought in a chef from India Nathan Singh Dhami from JW Marriott Mumbai.
General Manager of The Westin Jakarta Arun Kumar said, Indonesia and India have connections that have existed for a long time. That way, from a culinary standpoint, a lot of Indonesian food is influenced by Indian and Middle Eastern culture. Through this festival, he hopes that more and more Indonesians will get to know Indian food.