A BITE OF BALI

Takeaways from Shangri-La Eros' ongoing Indonesian food festival, a culinary journey across the archipelago, right here in Delhi. From sizzling satay and melt-in-your-mouth Rendang to the fiery-sweet sambals, TMS gets a taste of Indonesia.

- ADITHI REENA AJITH

IN 2024, Indonesia welcomed over 710,000 Indian travellers, according to its Central Statistics Agency. Most found their way to Bali, a favourite with young Indian honeymooners, with postcard-perfect beaches and Instagram-ready resorts. But for those who can't book a flight just yet, there's an easier route – Tamra at Shangri-La Eros, Delhi, where Indonesian chefs Aris Diono and Anwar (of Shangri La Jakarta) are bringing the islands' flavours straight to the capital.

For both chefs, the story began at home. "I grew up in a family where traditional Indonesian food was at the heart of every gathering," chef Diono recalled. Watching his mother cook Nasi Goreng, Gado-Gado, and Rendang sparked his passion for the kitchen. Food became a way to stay connected to his Javanese heritage and, "share its beauty with others".

On the opening day, the lunch spread unfolded like a postcard from the islands. We began with chef Diono's Tenderloin Rendang, a staple Indonesian dish. Prepared in the Minang style – a tradition from West Sumatra known for its slow-cooked dishes, dry curries, and fiery chilli kick – rendang is braised in coconut milk and spices until the curry reduces and clings to n-the-mouth slices of tenderloin. "Rendang is one of Indonesia's most famous dishes," Diono explained. "It's about slow cooking until the flavours sink deep."

Islands on a plate