Cuisines from across the world

Cuisines from across the world

T  John College of Pharmacy, Gottigere on Bannerghatta Road, recently held a food fest titled ‘Essen Fest-2013’, which saw an enormous display of food. The food fest was held for the second consecutive year and the students said that it’s getting bigger and better by the year. 

There was an enviable variety and there were cuisines from across the world. There were traditional dishes of Karnataka, Kerala and from north India. The international counter featured the finest dishes of countries like Iran, Iraq, Sudan, East Africa, Yemen, Sri Lanka, Nepal, Mauritius, Saudi Arabia  and Nigeria. And all the dishes were made by the students of all these places. 

The students were not only excited to cook their traditional dishes but they were more thrilled to serve the same to their friends and classmates. The students came dressed in their traditional attire and they were many who were seen clicking pictures. 

Harshaa from Mauritius said that she and her bunch of friends made ‘jus exotic’, an exotic juice, from a cocktail of fruits grown on the Mauritius island. The cocktail was a mix of passion fruit, pineapples and oranges. “Back home, it is always the first thing on the table at dinner time. Then there was the ‘Brochette’ and some stew called ‘showers’. There was also ‘gratin aux pomme de terre’, a dish borrowed from the French cuisine and prepared from milk, butter and mashed potatoes,” he states. 

He further explains that in Mauritius sharing a meal is an essential part of both joyful and sorrowful occasions. 

Margret Defokwu Chidinma from Nigeria said that she came from a family of dancers and singers. “We made Egusiand Okro, which consists of boiled fish and steamed meat. We also added some Ogbono seeds and clay fish. Our food was well received, especially the rice and stew.” Elizabeth Soka, who is from Moshi in Tanzania, said that people from Africa love to eat and make merry. “There were mashed potatoes, chicken, isombe (cassava leaves), and beans of a certain kind which we call Maharage in Swahili,” explains Elizabeth.   

Tanzanians value the gesture of sharing a meal. “Food and music define African hospitality and joy. They are also a source of encouragement in times of challenge,” she added.  

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