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Philippines Indian Dinner

Manila, August 30, 2012

In keeping with the series of themed events, the Bailliage of Manila’s group of Ordre Mondial members organised an Indian ‘Dinner of Threes’ at the Kashmir Restaurant, Manila’s oldest Indian fine dining restaurant.

Indian cuisine is a wonderful mélange of spices, flavours and nuance. It has a strong vegetarian component and for religious reasons, meats are limited to poultry, seafood, lamb and mutton.

Most of the dishes featured for our dinner originated from the province of Sindh, where most Indians living in the Philippines trace their roots. They were chosen based on memories of traditional recipes from the past, the way Nanni (term of endearment for grandmothers in India) used to lovingly prepare them.

The number 3 has a special significance in Indian Culture. It signifies the three stages of life: Past, Present and Future (or Birth, Life and Death). The number 3 also bears importance in terms of religion, as Hindus believe that there are three Gods that are part of one Supreme Being: Brahma – The Creator, Vishnu – the Preserver and Shiva – The Destroyer. More importantly, the number 3 also signifies luck and good fortune.

Our ‘Dinner of Threes’ comprised:

- a trio of appetizers

- a ‘street food’ trio, including a much-enjoyed mini dosa with coconut chutney

- a vegetable trio

Rose syrup sorbet was served at this halfway point during the extensive selection of dishes.

 With palates suitable refreshed we launched into the second part of the extravaganza, namely:

- three Tandoori seafood dishes

- a trio of mutton: grilled chop, Biryani and the rice-based group of dishes that is Kabsa

 - three desserts: Gulab jamun; Mango kulfi; Coconut barfi

Indian Kingfisher Beer was served throughout. For the wine, as the dinner had been declared ‘BYOB’ (bring your own bottle), members and guests had much fun in discovering which of their favourite ones – we recommended they limited their selection to sparkling wine, Riesling, Gewürztraminer and Shiraz – best matched the courses.

Federico Borromeo, Bailli