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In pictures: Ten chefs who are cooking up a storm at this International Food Festival

Red rice pudding from Malaysia, Arancini from Italy and Elbasan Tava from Turkey…. at Biswa Bangla Mela Prangan this weekend

By Lygeia Gomes | Published 23.04.22, 07:55 PM
1/10 CHEF BARATH KUMAR M SAKRAPAN (MALAYSIA): Representing Malaysia at the IIHM International Food Festival (April 22-24) is Sakrapan, senior production chef at Just Good Group. “I wanted to give Kolkata a taste of Malaysian desserts and make them famous in this city!” said the chef. A host of regional desserts dotted his menu like pandan-flavoured red rice pudding (a vanilla flavoured rice pudding) and rose flavoured sago pudding (a pudding made with tapioca pearls)

CHEF BARATH KUMAR M SAKRAPAN (MALAYSIA): Representing Malaysia at the IIHM International Food Festival (April 22-24) is Sakrapan, senior production chef at Just Good Group. “I wanted to give Kolkata a taste of Malaysian desserts and make them famous in this city!” said the chef. A host of regional desserts dotted his menu like pandan-flavoured red rice pudding (a vanilla flavoured rice pudding) and rose flavoured sago pudding (a pudding made with tapioca pearls)

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2/10 CHEF ZEHADUL HASSAN (TURKEY): “We are making traditional Turkish food for Kolkata. There’s Elbasan Tava with Pilaf (chicken drumsticks in a creamy sauce), Hunkar Begendi with Pilaf (lamb with smoked eggplant) and Izgara Kofte (grilled meatballs) with bread and dip,” said Zehadul Hassan from the Turkish Culinary Academy

CHEF ZEHADUL HASSAN (TURKEY): “We are making traditional Turkish food for Kolkata. There’s Elbasan Tava with Pilaf (chicken drumsticks in a creamy sauce), Hunkar Begendi with Pilaf (lamb with smoked eggplant) and Izgara Kofte (grilled meatballs) with bread and dip,” said Zehadul Hassan from the Turkish Culinary Academy

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3/10 CHEF LEIF JÖRGEN LIND (SWEDEN): “I’m serving a chicken stew that is made with vinegar, sugar and a burst of herbs, a pie that is made with Swedish cheese and picked mushrooms and, of course, steamed rice because we are in Bengal. Had we been in Sweden, it would have been served with potatoes!” said Swedish chef Leif Jörgen Lind, chef faculty at the educational institution Virginska Gymnasiet in Sweden

CHEF LEIF JÖRGEN LIND (SWEDEN): “I’m serving a chicken stew that is made with vinegar, sugar and a burst of herbs, a pie that is made with Swedish cheese and picked mushrooms and, of course, steamed rice because we are in Bengal. Had we been in Sweden, it would have been served with potatoes!” said Swedish chef Leif Jörgen Lind, chef faculty at the educational institution Virginska Gymnasiet in Sweden

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4/10 CHEF ARBI GHARAKHANI (ARMENIA): Chef Arbi Gharakhani, corporate chef at the hospitality management company Baklachoff Collection in Armenia, is offering an interesting dessert from the country which dates back to the first century. Head to Biswa Bangla Mela Prangan to find out just what that is! “I am extremely happy to be here in Kolkata and invited for this event. I love Bengali food and masala chai, especially drinking it early in the morning,” he exclaimed

CHEF ARBI GHARAKHANI (ARMENIA): Chef Arbi Gharakhani, corporate chef at the hospitality management company Baklachoff Collection in Armenia, is offering an interesting dessert from the country which dates back to the first century. Head to Biswa Bangla Mela Prangan to find out just what that is! “I am extremely happy to be here in Kolkata and invited for this event. I love Bengali food and masala chai, especially drinking it early in the morning,” he exclaimed

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5/10 CHEF OLIVERI VINCENZO (ITALY): “Visiting India is like coming home because all my friends are here and you get the best food too!” said Oliveri Vincenzo, who owns several restaurants in London and Sicily and says he’s cooked for Princess Diana and John Travolta. Oliveri is rustling up a number of Italian delicacies — from Pasta Rossa (red sauce pasta) to Arancini (risotto stuffed with chicken) and tiramisu.

CHEF OLIVERI VINCENZO (ITALY): “Visiting India is like coming home because all my friends are here and you get the best food too!” said Oliveri Vincenzo, who owns several restaurants in London and Sicily and says he’s cooked for Princess Diana and John Travolta. Oliveri is rustling up a number of Italian delicacies — from Pasta Rossa (red sauce pasta) to Arancini (risotto stuffed with chicken) and tiramisu.

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6/10 CHEF SHAUN KENWORTHY (ENGLAND): “While curating my menu, I thought, ‘What do Bengalis like?’ I realised Fish 'N' Chips was the ideal dish — it has maachh bhaja, aloo bhaja and mustard, which are ingredients close to every Bengali’s heart. It’s also something I eat very often and used to eat every Friday when I was growing up,” smiled chef Shaun Kenworthy. The British chef, restaurateur and F&B consultant based in Kolkata is presenting at the English pavilion

CHEF SHAUN KENWORTHY (ENGLAND): “While curating my menu, I thought, ‘What do Bengalis like?’ I realised Fish 'N' Chips was the ideal dish — it has maachh bhaja, aloo bhaja and mustard, which are ingredients close to every Bengali’s heart. It’s also something I eat very often and used to eat every Friday when I was growing up,” smiled chef Shaun Kenworthy. The British chef, restaurateur and F&B consultant based in Kolkata is presenting at the English pavilion

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7/10 CHEF SUDIPTA MAZUMDER (INDIA): “India’s pavilion features local Bengali specialties with a focus on northern Bengali delicacies. A few dishes that have British and Chinese influences are also on our menu,” said chef Sudipta Mazumder (right), senior lecturer and kitchen project consultant at IIHM, Kolkata, who’s heading India’s pavilion

CHEF SUDIPTA MAZUMDER (INDIA): “India’s pavilion features local Bengali specialties with a focus on northern Bengali delicacies. A few dishes that have British and Chinese influences are also on our menu,” said chef Sudipta Mazumder (right), senior lecturer and kitchen project consultant at IIHM, Kolkata, who’s heading India’s pavilion

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8/10 CHEF MONA POORDARYAEI NEZHAD (IRAN): Iran’s fare includes intriguing picks such as Kashk-e–Bademjan, Fesenjan and Zereshk Polo (Iranian chicken stew with pomegranate and saffron rice) and Ferni Isfahani (rice pudding with saffron and dates). “I am really excited to be here today. This is an incredible opportunity to showcase Irania food,” said Nezhad

CHEF MONA POORDARYAEI NEZHAD (IRAN): Iran’s fare includes intriguing picks such as Kashk-e–Bademjan, Fesenjan and Zereshk Polo (Iranian chicken stew with pomegranate and saffron rice) and Ferni Isfahani (rice pudding with saffron and dates). “I am really excited to be here today. This is an incredible opportunity to showcase Irania food,” said Nezhad

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9/10 CHEF JAHEDA BEGUM (BANGLADESH): Bengal’s neighbouring country brings a slice of East Bengal to Kolkata through the traditional Chicken Biryani and Milk Tea, amongst other offerings. “I'm extremely curious to see what Kolkata's street vendors have to offer to the public. Kolkata is such a culturally rich place and I am excited to taste new flavours,” said Begum, fondly referred to as the ‘chef guru’ of Dhaka

CHEF JAHEDA BEGUM (BANGLADESH): Bengal’s neighbouring country brings a slice of East Bengal to Kolkata through the traditional Chicken Biryani and Milk Tea, amongst other offerings. “I'm extremely curious to see what Kolkata's street vendors have to offer to the public. Kolkata is such a culturally rich place and I am excited to taste new flavours,” said Begum, fondly referred to as the ‘chef guru’ of Dhaka

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10/10 CHEF TERENCE KEITH JENKINSON (NAMIBIA): “It’s a privilege to provide Kolkata with the tastes and traditions of Namibia,” said Terence Keith Jenkinson, head of culinary arts at Silver Spoon Hospitality Academy, Namibia. His menu sees a grilled lamb dish called Kapana that is served with traditional South African fried dough bread ‘Vetkoek’ and an Ombidi with Porridge Balls (made with spinach and peanuts)

CHEF TERENCE KEITH JENKINSON (NAMIBIA): “It’s a privilege to provide Kolkata with the tastes and traditions of Namibia,” said Terence Keith Jenkinson, head of culinary arts at Silver Spoon Hospitality Academy, Namibia. His menu sees a grilled lamb dish called Kapana that is served with traditional South African fried dough bread ‘Vetkoek’ and an Ombidi with Porridge Balls (made with spinach and peanuts)

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