Sample the flavours of Indonesia at D.V. Manor

Rice is put in the centre in a pyramid shape and the different dishes including the soup are arranged around it. The head of the family is given the privilege to serve himself / herself first and then the others follow.

This is the traditional way that the people of Indonesia eat D.V. Manor vice-president and general manager Rajesh Berry said explaining the great importance the Indonesian people attach to food.

At a press conference here on Tuesday Mr. Berry said that “Salatan”, festival of Indonesian food would be on in Aromas--the multi cuisine restaurant of the hotel, from Wednesday onwards. Several ingredients, specially spices and mushrooms, used to prepare the dishes in an authentic way were imported, he said. He said that the most popular and interesting cuisine come from Minangkabau, the West Coast of the main island of Sumatra, the largest Indonesian island. These dishes were very spicy and differ from those prepared in Java, another large Indonesian island, which is mild, he said. Indonesian cuisine was rich in coconut milk and the wide variety of fruits and vegetables that grow in the rich volcanic soils of the islands. A wide variety of seafood was available in the cuisine. Along with the rice noodles that were popular in mainland China and Japan, the Indonesian chefs use a lot of glass and ribbon noodles, said the Chef Brijesh Thakur. A special menu giving the highlights of the dish with the native name added to it as the tail had been prepared for the 15-day festival, Mr Thakur said. Besegnek, a red chilli paste, that was unique to Indonesian cuisine and Black Fungus mushroom were imported to get the taste right, he said. Glass noodle soup, Sumatran vegetable soup, Yang Kung Prawn Soup, Penang Roll, laughing mushrooms, Rendang Chicken, Penang Chicken, Bali Yellow Chicken, Tomkha Chicken, Kalasan mushrooms are on the festival menu.