Festival tickles the palate of discerning diners

It is often said that when good people offer good food, it is festive time and the ensuing event at Sudima Auckland Airport Hotel would offer something more- traditional Indian hospitality with personalised service.

The Hotel will celebrate with customers its annual Indian Food Festival from October 4 to 12, which, Executive Chef and Food & Beverage Manager Rakesh Chandra said, would be a ‘Pre-Diwali Treat with an amazing buffet banquet special from different regions.

“This taste bud tour will take you from the alluring flavours of North India, including Kashmiri and Rajasthani favourites, tantalising tastes of Gujarat and Goa in the West and Bengal in the East, to exotic delights of the South India,” he said.

According to Mr Chandra, guests at Sudima take food seriously and hence he and his team endeavour to offer the best-value, the best of Indian food prepared with a unique flavour and taste.

“Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life,” he said.

Promoting Indian cuisine

Indian Food festivals not only promote the country’s cuisine but also its culture, Mr Chandra said, adding that it creates a platform for the community, families and friends to have weddings and functions at Sudima.

“By organising such festivals, we can showcase what we can offer at Sudima Hotel. Demand from customers has encouraged our talented chefs to create the authentic regional dishes. Indian cuisine is very popular among New Zealanders,” he said.

Mr Chandra knew what he was talking about, for over the past 20 years, he has had challenging assignments in India and other countries. A graduate (Diploma) in Hotel Management, his career has taken him to a number of Five-Star Hotels including the Oberoi Grand, The Park and the Holiday Inn and to Resort Hotel (‘Cidade de Goa’, ‘Flight Catering Taj SATS’, ‘Chef Expatriate,’ Soaltee Crowne Plaza, Kathmandu) and in New Zealand since 2005.

Culinary expert

His culinary expertise must delight his small family (comprising his wife Alpana employed as a Team Leader at an Early Childhood Education Centre and their son Agustya studying in Form 7 at Auckland Grammar School) as well but as is the normal home kitchens are always joint ventures.

Mr Chandra said that Indian dishes have gained popularity all over the world.

“Butter chicken is always a specialty but the procedure in its preparation makes all the difference. Menus, including regional dishes are prepared to suit functions and events- this is an art in itself,” he said.

Vegetarian popular

“Indian vegetarian items provide a variety of high-protein and high-fibre. The cooking method for each vegetable varies between dishes and regions, with the blend of spices making all the difference. At Sudima, guests appreciate Indian vegetarian food as they enjoy a wide choice,” Mr Chandra said.