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Taste of Mediterranean, Middle Eastern and Indian
Sun, 09/07/2008 9:45 AM | On the Town
Some Indonesians say Mediterranean food and food from the Middle East in general is bland. Compared to Indonesian food, which incorporates a myriad of seasonings and spices, the pale looking humus can taste flat and unappetizing.
Humus consists of crushed chickpeas, lemon, garlic and olive oil, among others. However, there are several kinds of humus. There is one laced with onion and another has a subtle kick of red chili. I have learned how to love humus as the dish can give you energy without leaving you with an unpleasant heavy feeling. Plus the ancient food seems perfect for tropical weather.
Another typical Middle Eastern refreshment is mint tea, which is actually made with green tea. But don't be fooled by its simplicity. Some purists prefer to drink it straight from an authentic tea pitcher. A mint tea brewer will put green tea, mint leaves and hot water into a special pitcher. And also sugar. He then mixes in the sugar; not by stirring it but by pouring it on to the tea, which makes its taste extraordinary.
During the holy month of Ramadan, the Javanese Restaurant at the Intercontinental Hotel will hold a Turkish food festival. Surely enjoying an exotic foreign dish will make breaking fast a little more interesting.
One of the hotel's public relations workers, Prisila Pangemanan, said the reason they had Turkish food is that Ramadan is usually associated with the taste of the Middle East. This is the third year that we have cooperated with the Turkish Embassy during Ramadan on the special event, she added.
The food promotion, which will last until Oct. 2, will showcase several essential dishes, including kishir appetizers (salad), humus roka salad (cold appetizer). The hot buffet includes mercimek corba (lentil soup), talas boregi (puff pastry with meat kebab filling) and et donner (meat donner kebab with yogurt and tomato sauce).
For dessert, the hotel will provide gullac, baklava and revani.
The Turkish chefs are Koray Turk, Sezgin Oznehir and Mustafa Karaboga, who all hail from Turkey.
The Javanese restaurant will also boast Turkish musicians who will perform at sundown when fasting ends.
Meanwhile, Hotel Mulia is offering its own special cuisine for Ramadan. The hotel's Cafi has incorporated Asian and Middle-Eastern cuisines, including a Moroccan candy counter.
The available Moroccan delicacies include almond cigarettes, baklava, samosa, almond horns and mutabal, among others. There are also Indian dishes, including cheese naan bread for those who prefer a more filling meal.
Moreover, the hotel is distributing complimentary "tajil", or special sweets and snacks eaten when fasting is broken, in the lobbies of each of the hotel chain's seven hotels in the country until the end of Ramadan.
The Ritz-Carlton in Mega Kuningan has embraced the holy month by inviting a Lebanese chef from The Ritz-Carlton in Sharm El Sheikh, Egypt, and an Indian Chef from The Ritz-Carlton in Bahrain. Chef Munir will prepare the best Middle Eastern cuisine, while Chef Mahipal Singh will prepare authentic Indian dishes.
Satoo at The Shangri-La Hotel, with its 12 kitchen stations offering international cuisine, will include Indian and Chinese cuisine stations during the holy month. The Chinese kitchen boasts its own Peking Duck oven.
The hotel also offers Ramadan high tea in its lobby lounge for a cozy and friendly atmosphere.
