A feast for the senses

Much of the spread offered dishes familiar to the Bengali palate kebabs, biryani, halwa and kheer while other regional specialties of Pakistan offered new delights.

The khatakhat, named so for the noise made during the preparation of the food when two heavy iron spatula come down on a 2-foot long iron rimless pan, over which mutton kidney and liver was sauted with fresh tomatoes and turmeric sauce.

The food festival, held by the poolside, was also a feast for the eyes and ears. Upon entry, one was whisked away to the land of snowy mountains with posters of Pakistan's hilly terrain and strings of the national flag decorated along the pillars on the periphery of the pool. Flutist Faisal Abed from Pakistan, regaled the visitor with Punjabi and classical music with accompaniment from Bangladeshi tabla player Sobuj Ahmed.

Other delicacies at the festival include, Lahori fried fish, mutton biryani made from basmati rice, brain masala, and beef sheekh kebab.

One of the main attractions of the festival was a whole steamed lamb displayed prominently in one corner - somewhat reminiscent of another 'whole' meat served at Thanksgiving , this time of the year - from which slices were carved out for guests.

Carrots were another popular item on the menu, featured in some of the rice dishes as well as in the dessert items.

Even for those with a weak sweet tooth, the myriad desserts were a more than perfect ending to the perfect meal. With two different types of kheer gajar (of course) and rice - and four different types of halwa gajar (again), dal, egg and date, the dessert spread was heaven for the Bangalee palate.

The sweetened rice with meat, served alongside the dessert, was a new taste that gave a fresh meaning to the word 'sweetmeat'.

The dessert that overwhelmingly won many hearts was the melt-in-your-mouth date halwa. Not too sweet, nor too heavy, this remarkably light, dark delicacy was greatly appreciated.