Headed by executive chef Warren Pearson, the Jeddah Hilton’s team of chefs from across Asia have handpicked their personal favorite and most delicious dishes to be featured in the festival. For those who think curry is a slow-cook food, a surprise awaits. Marinating and whole spices are the secrets and the chefs put the dishes together in minutes with an insouciant ease and style.

Indian born chef Daniel Cruz heads the team of South Asian chefs who produce in minutes from the very simple and locally available ingredients the most sublime curries with a subtle yet distinct fresh-made taste entirely missing from most curry restaurants.

There are no commercial “cook-in” sauces here! Some are slow-cooked curries that have a flavor all their own; many are produced rapidly to retain their unique freshness.

The magic of the Hilton team is to infuse what is for most diners an entirely new taste experience into their dishes. Fast and fresh is healthy is an interesting slant on a traditional cuisine and it works.

For the final touch, fresh made rotis and chutneys in colorful profusion accompany the banquet.

Madras native Chef Daniel Cruz was one of five sons and developed his passion for cooking at the age of 10 helping his mother in the home kitchen. Passion is the word that each of the chefs uses frequently in their conversations; it is as essential an ingredient as any spice. “I was always thinking about cooking and when I was old enough got a job at a hotel where I specialized in Asian cooking,” he said. Excellent move!

Cruz’s lamb vindaloo is for me the star of the show — but only just. It is spicy and moderately hot and allows the background flavors to combine in a lingering meld of aromas and aftertastes that add a richness to the sumptuously flavored tender lamb. Try it with a paratha and Sag Aloo where the ultra fresh herbs add a palate cleansing contrast to the richness of the lamb.

This is Asian culinary history on show and to sample the result, the curry buffet is available every night, three different curry selections served in rotation during the 7 day festival, from July 4 — 11 between 7:30 pm and 1:00 am at Al Safina restaurant.