Global dishes served in Riyadh hotels

The Sheraton Hotel chose Turkish cuisine as their focal point in the ongoing Global Food Festival in Riyadh, which lasts until Jan. 31. The Sheraton is one of 12 hotels participating in the festival.
The hotel invited Ibrahim Yildiz, one of the most talented Turkish chefs, especially for the festival to serve the right shawarmas to its guests.
Chef Ibrahim prepares a wide range of Turkish food, such as kuzu sis (spiced chicken) and dalyan köfte (a stuffed loaf of spiced minced meat). He also mixes some delicious Turkish juice, by boiling herbs and spices such as cardamom, mint and cloves and then mixing it with some grape and pomegranate juice. The drink is served cool.
Chinese Ambassador Li Chengwen described Chinese cuisine as highly popular in the Gulf states. “It is a very healthy cuisine, that is light and combines many flavors.”
The Ritz Carlton Hotel is promoting Chinese food during the festival.
French Ambassador Bertrand Besancenot, who saw his country’s cuisine represented at the Holiday Inn Palace, said the festival would put Saudi Arabia in its proper place on the world tourism map in this area.
“French cuisine is characterized by the diversity of dishes dominated by luxury in the preparation and classical presentation style,” he said.
For the remainder of this month, Malaysian cuisine is served at Hilton Garden Inn, Italian food at Riyadh Diplomatic Quarter, Spanish dishes at Al-Mutlaq Hotel and Indian food at Makarim Riyadh Hotel, which simultaneously hosted an Indian Food Festival to give people the chance to experience authentic Indian cuisine.
India is a continent in itself, offering a wide variety of cuisines that differ from one province to the other. For instance, south Indian cuisine is distinguished in its use of banana leaves as plates, with rice served in the center, followed by various curries and other assortments. These include, dried fish, papardams (lentil wafers), fresh chutneys made from herbs, coconut and citrus fruit among others.
Spices are the basis of all Indian dishes and the magic of Indian cooking lies in the right combination of spices. It is important, therefore, to know which spice is ideally suited to a particular dish. For example, kalonji or black onion seeds are a must with nan, mace goes well with lamb and any seafood dish cannot be prepared without ajwain. In addition, curry leaves are an essential ingredient in southern cooking and pickles are not pickles without rai (mustard seeds).
Certain herbs and spices can only be used during a particular season. For example, mace is taboo in summer, as it can lead to nose bleeding, whereas poppy seeds can really help people cool off.
Our chefs have journeyed through the fabulous Indian cuisine to prepare delicious and authentic Indian dishes. You will also have the privilege of watching our chefs cooking live, allowing you the opportunity to observe and learn the right way of utilizing each spice in its right essence.
The festival will reveal the culture and traditions of one of the oldest civilizations in the world. The Indian decor in the hotel lobby and restaurant will transport you to the fabulous continent and make you feel like you are truly having a meal in incredible India.