Oriental Theme Dinner
Oriental cuisine refers to any of several major regional cuisines, including East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine.
Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chillies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
While rice is common to most Asian cuisines, different varieties are popular in the various regions. Basmati rice is popular in the subcontinent; Jasmine rice is often found across the southeast, while long-grain rice is popular in China and short-grain in Japan and Korea.
Curry is a common dish in southern, western and south-eastern Asia; however it is not as common in East Asian cuisines. Curry dishes with origins in India and other South Asian countries usually have a yogurt base while South-eastern and Eastern curries generally use coconut milk as their foundation.
We at the School of Hospitality & Tourism Studies are delighted to bring the cuisines from China, Singapore, Thailand, Japan & Vietnam on your platter through “ORIENTAL SHENGYAN”, our Oriental Theme Dinner to be held on 16th March 2016 at D Y Patil Stadium.