This might surprise you but the food delicacy that we grew up with and love, especially Christmas season, the puto bumbong is really an Indian delicacy, originated in India and introduced here in the Philippines by Indian traders according to food historians like Christopeher Caranguian. Puto bumbong became part of the open trade between Filipinos and Indians and soon we adapted this delicacy and made a version which is now known as puto bumbong. Puto derived from Indian puttu of Kerala origin while bumbong means bamboo.
We learned about this little trivia during our visit in Sofitel Philippine Plaza Manila during the media launch of Flavors Of The World: Incredible India. In collaboration with The Embassy of India, Sofitel Manila brings the exotic flavors of India to Philippine shores with the latest installment of the Flavors of the World culinary series.
This exciting journey of taste will happen from the 11th to the 17th of September as Spiral’s Indian Master Chef Halim Ali Khan enhances his sumptuous selection at the North Indian atelier. Spiral will be transformed into an oasis featuring the colors and vibrance of India as designed by artist Aditi Ahuja in celebration of India’s 70th year of independence.
A treasure trove of spices and flavorful dishes, traditional recipes in the culinary landscape of India typically showcase 7 different ingredients of various flavors. Historical trade relations has brought the enriching culinary influence of India to the Philippine Islands with dishes such as puto and puto bumbong derived from puttu, a traditional Indian delicacy. At Spiral, the North Indian atelier ranks among the most popular destinations among the rich selection spanning 21 dining ateliers. The local gourmand’s appreciation of ethnic cuisines, healthier lifestyle and travel has paved the way for Indian cuisine to grow its way into the adventurous Filipino palate.
In this edition of Flavors of the World, Sofitel Philippine Plaza Manila’s very own Chef Halim Alik Khan presents the finest Indian cuisine has to offer. The masterful artisan behind Spiral’s North Indian atelier, Chef Halim hails from the vibrant Odisha (formerly Orissa) located in Eastern India. Boasting culinary experience spanning more than a decade, Chef Halim’s passion for the culinary arts has shaped his path towards creating gastronomic impressions for the eager gourmand. He started as Commis Chef at Park Hyatt Goa Resorts and Spa and cooked his way up to Chef de Partie and eventually Sous Chef. He began his culinary voyage at Sofitel Philippine Plaza Manila in the year 2012 as Indian Sous Chef. Now Chef de Cuisine for Spiral, the hotel’s multi-awarded dining destination of choice, Chef Halim’s specialties of North and South Indian dishes feature kebabs, biryani, tandoori breads and Indian sweets.
With Flavors of the World featuring Incredible India, Spiral enriches its sumptuous selection with Chef Halim’s featured dishes including Palak Paneer, Shrimp Tandoori and Chicken Tikka from Punjab in Northern India famous for its dairy-rich cuisine; Goan Prawn Curry, Chicken Vindaloo (chicken curry dish) and Chicken Cafreal (herb-marinated chicken) from Goa in Western India best known for its seafood; Gajar Halwa (sweet carrot pudding), Aloo Papdi Chaat (crisp fried dough wafers with boiled chick peas and tamarind chutney) and Chicken Korma from Northern India; Sev Puri (Indian snack with diced potatoes, onions, three types of chutneys) from Mumbai and Yahkni Pulao (yogurt and saffron-based mutton broth) and Gosht Rogan Josh (aromatic lamb dish) from Kashmir located in Western India.
Celebrate the exciting flavors of India with the series of specials:
Cooking Class | 12 September 2017 | Davao and Boracay Show Kitchen at 4pm
Put your chef’s hat on and experience a culinary adventure from the other side of the kitchen counter. Chef Halim presents this culinary demonstration where participants will learn to make classic Indian recipes: Chicken Korma and the traditional Indian snack, Onion Pakora enjoyed with tamarind chutney. Rate is set at Php 1,500 nett per person. Limited seats available. Kindly book early to guarantee participation and slot.
Chef’s Table featuring Chef Halim Ali Khan | 14 September 2017 | Davao and Boracay Show Kitchen at 11.30am
Witness Chef Halim Ali Khan in action at the exclusive Chef’s Table as he prepares signature Indian dishes right before your very eyes. Experience an exclusive dining engagement featuring a 3-course menu including Kebab Platter, Indian Thali (platter) with dal, paneer, chicken, lamb and chapatti, and Gajar Ka Alwa. Rate is set at Php2,600nett per person. Limited seats available. Kindly make your reservations early to guarantee seating.
Visit Sofitel Philippine Plaza Manila and indulge in the flavors of India at Spiral. Lunch is set at P2,600nett per person while dinner is set at P3,100nett per person. For inquiries and reservations, please call +63 2 832 6988 or email [email protected].
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