Roberta Fedele Saudi Gazette JEDDAH — Set for the second consecutive year within the charming poolside of Elaf Jeddah Hotel at Red Sea Mall, the on-going eight-day “Indian Food Festival” (20 – 28 March) is fulfilling expectations by presenting a variety of refined culinary specialties from all corners of India within a colorful and exotic atmosphere. Indian music, the smell of spices and waiters in bright traditional clothes welcome guests who get to sample multi-colored juice cocktails that have an immediate impact on the senses and offer a taste of India's magical culture in preparation of the actual culinary experience. Inaugurated by Indian Consul General Faiz Ahmad Kidwai, President of Elaf Group Ziyad Bin Mahfouz and Member of the Yanbu Chamber of Commerce Faiz Al-Abdeen, the festival opening attracted a number of visitors from the local community who didn't want to miss the chance of tasting authentic Indian dishes and regional varieties from 15 Indian states prepared for them by Chief Chef Balram Jaiswal and two other chefs from the Indian Tourism Development Corporation (ITDC). “In light of last year's success, we thought once again of Elaf Hotel as a perfect setting for our second edition of the ‘Indian Food Festival,'” said Kidwai during his inauguration speech. Kidwai particularly highlighted the importance of India's culinary heritage. “The Indian cuisine, like Indian culture, boasts 5,000 years of history. The diversity of our soil and climate gave birth to an intriguing composition and blend of spices, herbs, meat, vegetables and fruits from all our different regions.” Speaking on behalf of Elaf Group and the Saudi community, Al-Abdeen expressed his deep appreciation for India's invaluable and millenary culinary treasures. “Since many centuries spices come from India reaching different civilizations. Their value has never lessened. Today we are fortunate to have pure Indian spices and aromas at this beautiful venue.” From the three live stations visitors can admire the cooking skills of the chefs' team and their assistants who prepare freshly baked “Idli,” a savory cake of southern origins, “Kerala Meen,” a traditional southern fried fish dish, “Pao Bhaji,” a fast food dish from Maharashtra that originated in Mumbai cuisine and “Dosa,” a typical southern Indian pancake stuffed with potatoes, fried onions and spices. The live stations' specialties will be available for the festival's entire duration along with 10 main course, two soups and four desserts selections that will change everyday. Originally from New Delhi and specialist in various regional varieties of the Indian cuisine, Chef Jaiswal is visiting Saudi Arabia for the first time and is eager to transform the festival in an unforgettable experience for the local public. He said: “Our purpose during this week is to bring a true taste of India to Jeddah preparing traditional recipes from Bengal, Uttar Pradesh, Maharashtra, Kashmir, Kerala, Goa, Punjab and other Indian states. We are trying to play with spices and fuse different ingredients to honor our important culinary traditions. “In 2010 I was the chef of a food festival in Kuwait and I had a first chance to learn more about the food habits of Arab people. Arab cuisine uses a variety of spices, such as coriander and chili powder, which can make it easier for Arab people to appreciate our dishes.” Apart from fresh juice, fruit and sweets' selections, at the opening day of the festival guests could have a taste of the renowned rice dish “Shrimp Biryani,” the northern lamb specialty “Tandoori Kebabs,” the Kerala fish dish “Malabari Fish Curry,” Lucknow's Lamb “Boti Kabab,” a popular chicken plate from Chettinad region “Murgh Chettinad” and lentil dish from Punjab “Dal Makhani”. The next days' menu will include, among other specialties, south Indian Thakkali Rassam soup, Kesaria Badam soup, Chicken Malai Tikka, Elachi Gosht, Kedaria Mahi Tikka, Mutton Biryani, Shrimp Moilee, Matter Paneer, Murgh Mysore, Nilgiri Bara gost Korma, Goan Machi Curry, Dhania aloo, Ghobi adraki, Chana rasmisa and coconut rice.
