The Indian Food Festival will feature a rare Tandoor oven
From September 17 to October 17, Hualien Howard Plaza Hotel has collaborated with Vaz Joseph Elias, Executive Chef of Taipei The Regent India, to present the “Indian Food Festival” at the Xiangyun Western Restaurant on the first floor of the hotel. Guests will have the opportunity to taste the most authentic Indian cuisine.
To prepare for this food festival, Howard Plaza Hotel specially ordered a Tandoor oven from India. In Hindi (one of the official languages alongside English), the word “Tandoor” means oven. Northern Indian cuisine would be incomplete without a Tandoor. One of the well-known Indian flatbreads, “Naan,” gets its chewy texture thanks to this oven. Unlike pizza or regular bread ovens where the food is placed on the bottom through a side opening, the Tandoor is loaded from the top — the dough is slapped onto the inner wall of the oven to bake. This method is somewhat similar to how pepper buns are baked. Flatbreads cooked this way are incredibly chewy and can be paired with curry sauces.
Besides flatbreads, another essential in Indian cuisine is curry — or rather, masala, a blend of spices. This food festival also brings the most authentic Indian curries, including spicy fish head curry, lamb kofta curry, and braised beef curry. In addition to Indian dishes, two “Indian Cooking Classes” will be held on September 25 and 26, with a maximum of 20 participants each day, guided personally by the Indian chef.
The word “curry” originates from South India. In Tamil, spoken in South India, “curry” means “sauce.” It is a dish made with a blend of various spicy seasonings, and the flavors of curries vary across different regions of India. Generally, Indian curries tend to be salty and spicy.
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