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In pictures: Today’s the last day to sample global cuisine at this food festival

Where Bengal meets the world - flavours at the IIHM International Food Festival 2022

Lygeia Gomes Published 24.04.22, 12:20 PM
Chef Jaheda Begum, the ‘chef guru’ of Dhaka, whips up a delectable Bangladeshi Chicken Biryani, which is served with pungent raita
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Chef Jaheda Begum, the ‘chef guru’ of Dhaka, whips up a delectable Bangladeshi Chicken Biryani, which is served with pungent raita

All images by Ritagnik Bhattacharya
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Chef Terence Keith Jenkinson is offering a dish — ‘Kapana’ — a popular street food in Namibia. Usually prepared with beef or lamb, Kapana is a grilled concoction cooked on open fire, which preserves the juiciness of the cut and adds a dash of smokiness
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Chef Terence Keith Jenkinson is offering a dish — ‘Kapana’ — a popular street food in Namibia. Usually prepared with beef or lamb, Kapana is a grilled concoction cooked on open fire, which preserves the juiciness of the cut and adds a dash of smokiness

Japanese chef Okano Yuji is putting on a show at IIHM’s International Food Festival. He rustles up his sushi at the counter allowing customers to taste it fresh and fall in love with its umami flavours
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Japanese chef Okano Yuji is putting on a show at IIHM’s International Food Festival. He rustles up his sushi at the counter allowing customers to taste it fresh and fall in love with its umami flavours

Kashk-e–Bademjan Fesenjan and Zereshk Polo are classic Iranian combinations. Chef Mona Poordaryaei Nezhad, who’s representing Iran at the food festival, is serving these signature dishes — a hearty chicken stew with rice infused with the flowery notes of pomegranate and saffron
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Kashk-e–Bademjan Fesenjan and Zereshk Polo are classic Iranian combinations. Chef Mona Poordaryaei Nezhad, who’s representing Iran at the food festival, is serving these signature dishes — a hearty chicken stew with rice infused with the flowery notes of pomegranate and saffron

Hunkar Begendi is a Turkish lamb stew — a smokey broth that is elevated with cheese and the notes of an aubergine puree. Chef Zehadul Hassan from Turkey is serving the stew with Pilaf — sticky rice with a burst of vegetables
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Hunkar Begendi is a Turkish lamb stew — a smokey broth that is elevated with cheese and the notes of an aubergine puree. Chef Zehadul Hassan from Turkey is serving the stew with Pilaf — sticky rice with a burst of vegetables

Chef Leif Jörgen Lind from Sweden is whipping up a traditional dish that heroes the flavours of herbs — spruce and juniper. The dish is a chicken fillet that is drenched in a creamy sauce which balances out sweet and tang. It’s served alongside pickled chanterelle mushrooms and a savoury pie made effervescent with the classic Swedish cheese Västerbottensost
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Chef Leif Jörgen Lind from Sweden is whipping up a traditional dish that heroes the flavours of herbs — spruce and juniper. The dish is a chicken fillet that is drenched in a creamy sauce which balances out sweet and tang. It’s served alongside pickled chanterelle mushrooms and a savoury pie made effervescent with the classic Swedish cheese Västerbottensost

Kolkata has a number of Italian haunts serving Arrabbiata pasta but none are quite as exciting as chef Oliveri Vincenzo’s Pasta Rossa. He whips up fresh noodles, smothers them in a breathy tomato-based sauce and punctuates them with fresh herbs. The dish is served with Arancini, which are crispy fists of risotto, sinfully stuffed with chicken
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Kolkata has a number of Italian haunts serving Arrabbiata pasta but none are quite as exciting as chef Oliveri Vincenzo’s Pasta Rossa. He whips up fresh noodles, smothers them in a breathy tomato-based sauce and punctuates them with fresh herbs. The dish is served with Arancini, which are crispy fists of risotto, sinfully stuffed with chicken

Kolkata-based chef Shaun Kenworthy knows just what Kolkata loves — maach and aloo. The British chef, restaurateur and F&B consultant is presenting Fish ‘N’ Chips at the English pavilion. A beautiful golden-hued bhetki fillet served with fries, mashed peas and kasundi
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Kolkata-based chef Shaun Kenworthy knows just what Kolkata loves — maach and aloo. The British chef, restaurateur and F&B consultant is presenting Fish ‘N’ Chips at the English pavilion. A beautiful golden-hued bhetki fillet served with fries, mashed peas and kasundi

RELATED TOPICS

Global Cuisine Food Turkey Italy Sweden Bangladesh England Namibia Iran Japan
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