There was thus no little excitement at Kapoor's arrival at the opening of the Indian Food Festival at the Four Seasons Hotel, Jakarta on Nov. 23. As a group of eager Indian women gathered round to take photographs with the ever-obliging Chef Kapoor, one's expectations for the awaiting food grew significantly.

Part of the ongoing "Festival of India" organized by the Embassy of India, the week-long event brings to the curious and enthusiastic alike unique tastes from various parts of India, the ideas and recipes for which have been overseen by Kapoor.

In a live demonstration before the gathered dignitaries and guests, Kapoor whipped up a seemingly easy dish of poached fish stuffed with shrimp in a Ghashi (South Indian) coconut gravy that was pleasantly familiar to the expat-in-Indonesia palette - all the while chatting casually about his travels and cuisines encountered on various journeys.

"When abroad, I promote Indian food.*and prefer to* teach and learn rather than just cook. *Food* is so integrated in life that it is inseparable from culture," the celebrity chef said.

During his brief three-day stay in Jakarta, the master chef has already braved some warungs, explored the fish market at dawn, observed the process of making tempeh and also delighted in the rendang (of Padang).

"*Indonesian food* is bold, robust. It's a unique blend of influences from various regions," the chef said as he excitedly revealed some ingredients he chose to carry home with him, such as candlenut, bamboo shoots and some sambals.

The food festival features a different menu for every meal, every day until Nov. 29. A typical offering would boast a variety of flavors and spices from India beyond the stereotypical chili and cinnamon. The sweet and light coconut and mustard seed gravy of Mangalorean Chicken Curry, or the smoky crispness of the Tandoori Prawn, for instance, may be accompanied by fragrant Kache Murgh ki Biryani (chicken and rice cooked together) or a choice of thin naan or paratha bread.

At the dessert station, one can find rare yet luscious experimentations such as Sashi Tukra, deep fried bread soaked in saffron milk, or Shrikand Stewed Apricot, yoghurt topped with a jarringly sour layer of apricot and nuts.

Chef Sanjeev Kapoor also launched two cookbooks, each with more than 60 recipes each, at this culinary fest in Jakarta: Tandoori Cooking at Home and Flavors of the Orient; copies of the books are available for purchase at Rp 300, 000 a piece at the Jawaharlal Nehru Indian Cultural Center in Menteng.

Interestingly, when asked about the noticeable discrepancy between the number of women who cook in a domestic context and those who succeed in a professional kitchen, Chef Kapoor observed that Asian women often fulfill the dual responsibilities of simultaneously managing a career and a household.

It is a belief and acknowledgement such as this one that explains Chef Kapoor's success and popularity.

The food festival runs alongside a painting exhibition showcasing the works of prominent Indian artists, and also of Indonesian artists who have taken on Indian themes.

The writer is an intern at The Jakarta Post.

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