Two Indian chefs took Cairo by storm at the secind Cuisine International Food Festival, wowing Egyptians and over 1,000 members of the international community that attended the glittering event, which also included fireworks, music and presentation of folklore.
Chefs Vikas Anand and Baijanath from New Delhi's Ashok Hotel offered Amritsari fish as the appetizer, butter chicken with saffron rice as main course and gulab jamun as dessert.
"The chefs worked hard to provide authentic tastes and flavour while providing a slight twist to meet local expectations," an Indian embassy statement said.
"The Indian booth was decorated with the tri-colour, tourism banners and films. The adoring guests, with their 'namastes' and 'shukriyas', kept coming back for more food and photographs and the chefs kept obliging them.
The event, organized by the leading Arab publication Al Ahram at the Dusit Thani Hotel, also saw the participation of 10 other countries.
Cairo Governor Galal Saeed said that the food festival brings cultures together. He also gave away appreciation awards to the participating countries.
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Indian Ambassador Sanjay Bhattacharyya said Indian cuisine represents the diversity of the nation and highlights local ingredients, tastes, customs and seasons.
"Indian food is prepared from the heart and it connects the people of India with those who taste it. The cuisine festival is over but it has left Cairo with a craving for more Indian delicacies," Bhattacharyya said.