ISLAMABAD: Hungarian Ambassador István Szabó inaugurated a three-day Hungastro Food Festival at a local hotel on Saturday.
Four extraordinary star chefs were invited from Hungary to re-create the extraordinary flavours of Hungary in Islamabad.
István Szabó said, “There is a saying the way to a man’s heart is through the stomach and I believe food can also help to bring the people of two countries together. This is the philosophy that encouraged us to arrange this festival with Serena.”
The line-up of chefs for the festival is star studded as Zoltán Barabás, the 2017 Gastronomer of the Year and Schnitta Sámuel award-winning restaurant master, who is the vice president of the Hungarian Gastronomic National Association and the head of the chefs’ delegation arrives in city. Members of the delegation are Honved Cultural Centre Stefania Palance Head Chef Gerg? Balázs, Stefania Palota Head Pastry Chef Mária Rózsa’s and Attila Tímár who is a practical instructor at the Tímár Pension in Gyomaendr?d who actively promotes Hungarian gastronomy.
Serena Hotel General Manager Michel Galopin said, “We are delighted to be able to bring international flavours and gastronomical delights to Pakistan. Familiarity with other cultures, cuisines and characteristics is a way to experience the rest of the world and Serena Hotels is delighted to welcome master chefs from Hungary to bring authentic Hungarian cuisine to our guests.”
Hungarian cuisine has unusual delights for the discerning gourmet, including hearty soups as Gulyas soup, stews and game dishes, simple but tasty casseroles and luscious cakes and pastries such as Somlói Sponge or strudels. Some basic ingredients and cooking techniques make Hungarian dishes hearty and spicy, particularly Hungarian paprika powder – both sweet paprike and hot – which give a unique taste and fiery colour to typical Hungarian meals. Sour cream is another essential ingredient in Hungarian recipes, added to soups, pastas, casseroles and desserts. Some other common ingredients appealing to the Pakistani palate are onions, garlic, caraway seed, black pepper and a variety of herbs including parsley, bay leaves, tarragon, celery, thyme and savoury.
Published in Daily Times, October 21st 2018.