Variety of food from at least 14 Indian States – Oct 14 to 20, 2017
Diwali, the Festival of Lights is also an occasion to enjoy the finest cuisines of India and over the past four years, Sudima Auckland Hotel has been among the best destinations for the discerning diner.
As well as an ambience that generates instant taste, friendly and professional service of staff complement the authentic gourmet of the Indian Sub-Continent.
The Festival commenced on Saturday, October 14, 2017, with a theme night throughout the week, highlighting one or more State and region of India.
Food & Beverage Manager Rakesh Chandra said that Sudima’s Award Winning Chefs will present authentic culinary masterpieces from different regions of India and display their artistic flare in blending the spices of different regional cuisines.
“This taste bud tour will transport you from the alluring flavours of the North, exotic delights of the South, and tantalising tastes from East to West,” he said.
The Gala Dinner on the opening night (Saturday, October 14, 2017), was priced at $85 per person. The theme of the evening was Goan, Maharashtrian and Gujarati and guests were encouraged to wear Indian colours.
Dinner on the following nights- Sunday, October 15, 2017 to Friday, October 20, 2017 cost $49 per person, with different themes for each night, commencing at 530 pm and concluding at 10 pm.
Awadhi and Goa (October 15)
Awadhi cuisine is native to Lucknow, Capital of Uttar Pradesh.
It is very closely related to Bhojpuri cuisine of it neighbouring region, Bhojpur. The cooking patterns of Lucknow are similar to those of Central Asia, Middle East, and Northern India with the cuisine comprising vegetarian and non-vegetarian dishes. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located under tropical climate, which means that spices and flavors are intense. Use of Kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
Himachal and Hyderabad (October 16)
The Himachalis food is like that of the rest of North India, with lentil, broth, rice, vegetables and bread as main items but people of the State prefer non-vegetarian food with red meat dominating their menu. Thick and rich gravy, with aromatic spices, is used in abundance as the base of many dishes. Today, steamed momos (dumplings) and noodles are also readily available. Some of the specialties of Himachal include Manee, Madira, Pateer, Chouck, Bhagjery and Chutney of Til (sesame seeds).
Hyderabadi cuisine is an amalgamation of Mughal, Turkish, and Arabic food along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Kashmir and Gujarat (October 17)
Kashmiri cuisine: Rice is the staple food of Kashmiris and has been so since ancient times. Meat, along with rice, is the most popular food item in Kashmir but meat is the single most important item of consumption.
Despite being Brahmin, many Kashmiri Pandits are meat eaters.
Among the popular items on the Kashmiri Menu are Qabargaah (Tabakhmaaz), Shab Deg (a dish cooked with turnip and meat, left to simmer overnight), and Dum Olav/Dun Aloo (cooked with yoghurt, ginger powder, fennel and other hot spices).
Aab Gosht, Goshtaba, Lyodur Tschaman, Matschgand (lamb meatballs in a gravy tempered with red chilies), Modur Pulaav and Mujh Gaad (a dish of radishes with a choice of fish) are found in most Kashmiri menus.
Gujarat is primarily a vegetarian state due to the influence of Jain vegetarianism. Many communities however include seafood, chicken, and goat in their diet.
The typical Gujarati thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi (a dish made up of combinations of vegetables and spices, which may be either spicy or sweet). The thali will also include preparations made from pulses or whole beans (called Kathor in Gujarati) such as mung and black-eyed beans.
Gujarati cuisine varies widely in flavour and heat, depending on a family’s tastes as well as the region of the State.
Bengal and Lucknow (October 18)
Bengali Cuisine is a culinary style originating in Bengal, now divided between Bangladesh and the West Bengal state of India. Other regions such as Tripura and the Barak Valley region of Assam also have a large Bengali population and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.
Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its spread of confectioneries and desserts. It also has the traditionally developed multi-course tradition from the subcontinent that is analogous to French cuisine, with food served course-wise rather than all at once.
Lakhnawi Cuisine is delightful, especially for non-vegetarians, with a wide range of Kebabs, Parathas, Naans, Kachoris, Kulfis, Kormas, Kaliya, Nahari-Kulchas, Zarda, Sheermal, Roomali Rotis and Warqi Parathas.
The cooking technique usually incorporates the ’dum’ style where the food is cooked on a low flame. The balanced blend of spices and the use of aromatic and fiery masalas like saffron, red chilli, cinnamon and cardamom give Lucknawi food a distinct flavour.
Maharashtra and South India (October 19)
Maharashtrian (Marathi Cuisine) is the cuisine of the Marathi people from
Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, Bajri, vegetables, lentils and fruits are dietary staples. Peanuts and cashews are often served with vegetables. Meat is traditionally used sparsely or by the well-off until recently, because of economic conditions and culture.
The urban population in metropolitan cities such as Mumbai and Pune has been influenced from other parts of India and abroad. For example, Udupi dishes such as Idli and Dosa as well as Chinese and Western dishes are popular.
Distinctly Maharashtrian dishes include Ukdiche Modak, Aluchi Patal Bhaji and Thalipeeth.
The five South Indian States – Tamil Nadu, Karnataka, Kerala, Telangana and Andhra – have their own distinctive cuisine. The similarities include rice as staple food, along with lentils, spices, dried red chilies, fresh green chilies, coconut, and native fruits and vegetables, tamarind, plantain, snake gourd, garlic, and ginger. While the five cuisines have much in common, they differ primarily in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use rice as the most important aspect of their meal.
Ragi is consumed in large quantities in South Karnataka, while bajra and sorghum are more popular in the North. People in Telangana use more jowar and pearl millet.
Punjab and Rajasthan (October 20)
Punjabi Cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Australia, New Zealand, United States of America and in many parts of the world.
Punjabi food is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilisation. Locally grown staple foods form a major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson Da Saag and Makki Di Roti.
Basmati rice is the indigenous variety, from which many varieties of rice dishes have been developed.
Rajasthani Cuisine has been influenced by the war-like lifestyles of its inhabitants and availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking.
Rajasthan is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori. Other famous dishes include Bajre Ki Roti (Millet Bread) and Lashun Ki Chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar Ka Mawa, Malpauas from Pushkar and Rasgulla from Bikaner, Paniya and Gheriya from Mewar. Originating for the Marwar region of the state is the concept of Marwari Bhojnalaya, or vegetarian restaurants, today found in many part of India, offering vegetarian food of the Marwari people. More than 70% of Rajasthan is vegetarian, which makes it the most vegetarian state in India.
Diverse Culinary Delights
“The Festival provides the wider New Zealand community an opportunity to experience the diverse culinary delights from various regions of India. In this way, people enjoy some of India’s finest food that are hard to-cook and hard to find in New Zealand. Guests enjoy quality food that they have not experienced earlier,” Mr Chandra said.
|14th October||Goan, Maharashtrian & Gujarati|
|15th October||Awadhi & Goan|
|16th October||Hyderabadi & Himachali|
|17th October||Kashmiri & Gujarati|
|18th October||Bengali & Lakhnawi|
|19th October||Maharashtrian & South Indian|
|20th October||Punjabi & Marwari|
For reservations, please call (09) 5516339; Email: email@example.com
Photo Caption: Indian food differs from State to State (Picture supplied)