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FEATURES | EASTERN HORIZON 45

The dishes served were as follows:

No Country Dish Person in-charge
1 Bangladesh Roti Canai Ven. Anirban
2 Sri Lanka Jackfruit Curry Ven. Vinayadhaja
3 Laos Papaya Salad Ven. Silar
4 Malaysia Rendang Ven. Zhi Sheng
5 Cambodia Fresh Raw Vegetables Ven. Buntam
6 Bhutan Chili Cheese Mushroom Ven. Penjor
7 Myanmar “Tomatoes” Ven. Alawka
8 Thailand Tom Jued Soup Mr. Jaroon
9 India Pilaf (Nasi Biriyani) Dr. Krishna
10 Korea Kinzi Dr. Dhammanandhi
11 Ladakh Puli (Ladakhi Cookies) Ms. Puntsos Angmo
12 USA Mixes Fruits Ms. Margot
13 Malaysia Pasta Noodle Bro. Khoo
14 Thai Ka Nun Jin IBC Chefs
(Green curry noodle)
15 Bangladesh Vegetable Dal Ven. Satyajit
16 Malaysia Mixed Vegetables Ven. Zhi Sheng
17 Malaysia Lotus Root Soup Ven. Dao ke
18 Malaysia Ice-cream Ven. Zhen Ti

Some of the positive feedbacks received were as follows:
1. Students enjoyed having the opportunity to create
something they were passionate with and a chance to
cook for their fellow students and teachers.
2. It was really wonderful to experience different cultural
cuisines.
3. They were happy to share their food culture and
grateful for the opportunity to learn more about food
from other cultures.
4. Many expressed the hope that there would be more
opportunities to prepare and share their favorite
dishes in future
5. There is no end to learning how the same ingredient
would taste differently when cooked with different
techniques.

To conclude it would be safe to say that food really does
transcend all boundaries. It brings people together, gives us
something to share, encourages conversation, and reminds
us that even in diversity and variety we have much in
common.

Bon Appetit. EH