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A taste of the subcontinent at the InterContinental
A plethora of Indian dishes was spread across the buffet table at Java Restaurant in Central Jakarta last Friday
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A plethora of Indian dishes was spread across the buffet table at Java Restaurant in Central Jakarta last Friday. The sight of naan, tandoori dishes, kebabs, chutney and pickles, accompanied by the delicious lingering aromas of cumin, coriander, ginger and garlic instantly set one's salivary glands to work.
It was the opening night of "The Indian Delights", a 10-day Indian food festival held at the InterContinental Jakarta MidPlaza Hotel, owner of the Java Restaurant, in collaboration with Queens Tandoor Restaurant.
In the background, Hindustani music with the rhythmic beat of the tabla set the mood, as dancers in saris moved around and chefs busily prepared the naan.
Hotel spokeswoman Priscilla Pangemanan said Java Restaurant always had special programs in cooperation with foreign embassies in Jakarta.
"This time, we are working with the Indian Embassy and Queens Tandoor restaurant, whose chef comes straight from India," she said.
Ramesh K. Shamdasani leads the cooking crew in creating the dishes on the menu.
The menu included a diverse range of vegetarian dishes, as Indian cuisine has been heavily influenced by the widespread practice of vegetarianism.
The vegetarian dishes ranged from appetizers and light snacks -- warm pakoras (spinach and potato fritters) and samosas (fried pastries filled with cumin-tinted spinach), salad with beetroot and yogurt with mint --- to main dishes such as palak paneer (spinach curry with cheese), matar paneer (green pea and cheese curry), baigan ka bharta (mashed eggplant) and okra curry.
The dal, a fragrant lentil and vegetable stew, best enjoyed with naan, gave a wholesome feeling.
The meat-based cuisine was as good. Guests tried the prawn with chutney in skewers, a selection of kebabs, tandoori chicken, chicken tikka masala and korma (cubed lamb).
Sweet and plain lassis were the thirst quenchers for the evening, and the sweet gulab jamun (dough in syrup) served as a nice ending for the rich, flavorsome cuisine.
As guests sat, their stomachs full, the sound of Indian music continued.
-- Prodita Sabarini
