Food and fun in Delhi
Brazilian musicians perform at the programme.
Culture and cuisine came together in a delightful mélange just the other day. Regaling a captivated audience were chefs from South Africa, Brazil and India Just a sample: Kalaripayattu (Kerala) dancers who fused martial dance, strikes, kicks, grapples. In one piece two dancers, armed with swords and shields took centre stage in a mock combat. The venue was the foyer of the Ashok Hotel, New Delhi and the organiser was the Indian Council for Cultural Relations (ICCR).
The scene soon shifted to the Durbar restaurant. Here a group of Brazilian musicians with instruments such as drums, saxophones and trombones delighted people who were attending the select dinner.
Meanwhile, the Indian musicians also put up a good show, rendering old time goldies such as Aage Bhi Jaa ne tu, Mera geet amar kar do from Hindi films.
After the music, followed some superb food from the three countries, designed to tickle the taste buds. As part of the wonderful Indian, Brazil and South African (IBSA) festival, chefs of the latter two nations were flown in to the menu. The trio comprised, award winning Brazilian chef Mara Alcamim, Owen Jullies, director of the South African Chefs' Association and MS Gupta, corporate chef of the Indian Tourist Development Corporation (ITDC).
The memorable evening also included exotic dishes from South Africaamong them Babotie, minced mutton curry, Peri Peri chicken which is indigenous to Southern Africa. For the diners there was also the staple vegetarian maize meal called Mie Lie Pap. All together there were four dishes for vegetarians coupled with chicken and mutton. Many dishes were an expert blend of Dutch and Indonesia. The expert chef, Jullies also gave a view of his achievements: returning to the Sun City in 1990 for the opening of the Lost City, a fantasy resort, where he spent three years. The highlight of his stay there was putting up an inaugural lunch for Nelson Mandela by running one of the food stations.
From Brazil too came delicious food: mutton stew, shrimp in manioca sauce, vegetarian stew, manioca sauce with mutton stock. The cuisine came courtesy chef Mara, whose Contemporary Restaurants was considered the best in Brasilia by Veja Magazine in 2007, and the best in Brazil by food critic Josimar Melo. She was once again elected Chef of the Year in 2008 by the Veja jury.
In turn, the Indian chefs came up with an array of superb culinary delights largely derived from Awadh (Lucknow). Chicken Rehana, prepared with special spices, is a gravy made with nuts and tomato puree, while other exotic recipes included Koh-e-Daliganj (special lamb curry). Those who sampled the superb fare vouched for the Rann.
Meanwhil, there was fare for vegetarians as well: Musallam Cauliflower, Dal Makhni and Palak Kofta. This was complemented by a variety of breads such as gilafi, sheermal, naan, roti, parantha and missi roti. Executive chef of Ashok Hotel , Rajan Loomba said: “The Indian food we are serving is a speciality of our Durbar restaurant.”
The desserts for the three countries featured the Indian puddings like jalebi, chena payas, while Brazil came up with a coconut sweet, peanut sweet and jaigeri. South Africa too offered milk tart, malva pudding and custard.”
And on to the next day when Brazil and South African dancers showed off their fascinating dances, Brazil also featured an orchestra. The first Frevo dance and orchestra performance from Brazil was eye opening. Frevo describes a range of musical styles originating from Recife, Pernambuco, Brazil which are traditionally associated with the Brazilian carnival.
After this followed a Frevo dance which requires much rehearsals, strength, endurance and flexibility. Says a note at the programme, “The fight between the groups moved from the physical to the aesthetical.”
Now to South Africa: well known for their grace, enthralling, uninhibited dance. The troupe captured indigenous cultures and modern contemporary genres.
The last show was equally amazing. The Indian core repertory from the Attakkalari Centre for Movement Arts, Bangalore (South India) was adroit in martial arts, yoga, body conditioning, classical and contemporary dance techniques, coupled with creative dance, choreography and dance. What was interesting was the background of the dancers: Bharatnatyam, Kuchupidi, ballet, contemporary dance, jazz, Kathak and Kalaripayattu.
Explaining the genesis of the concert, was Ajit Gupte, the deputy director general of the ICCR. As he said, “Currently we are having the third IBSA summit where the heads of state from India, Brazil and South Africa are coming together. On the eve of the summit, we have a celebratory and festive occasion. The summit strives to encourage cooperation between the three nations as they are among the largest developing countries…Dance, music, food are an integral part of culture and we seek to expose the people of India to different kinds of foreign cultures.”
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