Ganesha ek Sanskriti started its first restaurant in June 2003 in BRI, Semanggi, Jakarta. Setup in a fort like structure, it brought an ethnic Indian atmosphere to Jakarta apart from its firm commitment to serve authentic Indian food for the culinary enthusiasts in town. Ek Sanskriti stands for ‘a culture’ and the co-founder and President Director of Ganehsa, Mrs. Shilpa Dave believes that food is an integral part of culture. Her aim has been to bring the most authentic and original taste of Indian food to Indonesia and wherever else Ganesha operates. A dietician by profession, Mrs. Shilpa Dave pays special attention to the quality of food and balancing the taste with healthy inputs and hygiene into the dishes served.
Jaja godoh or fried banana is Balinese typical snack best favored by local community. This snack is widely sold in traditional markets as well as at roadside of local village. It is very tasty, especially when enjoyed with the accompaniment of coffee drink while relaxing.
Besides, it is often presented by Balinese people while holding mutual assistance activities engaging dozens or even hundreds of people. For farmers, this kind of snack can be functioned to temporarily restrain hunger. At villages, it usually does not apply chemicals or mixture of sweeteners. This traditional cake is really very tasty. Fried banana traders typically include furnace in their stall, so it can always be served warm and savory. It usually becomes a favorite snack while hanging out at food stall. Moreover, in rainy season, this long- and flat-shaped snack can become an appropriate menu while chatting.
Are you a wine lover? Try local wine with an international class. Certainly, it has different flavor because it is made from local superior grapes. Similarly, the manufacturing process also implements careful fermentation. Such a wine type was introduced to the public at Masé Restaurant & Wine Bar, Maca Villas & Spa Bali to the hobbyists of wine in Bali and foreign travelers, Thursday (July 3).
In the event, travelers and tourism players who liked to drink wine arrived. They came with a partner or with friends in the group. Accompanied by DJ music, the restaurant located on Jalan Lebak Sari No. 7 at Petitenget, Seminyak, became crowded. “We deliberately invite the wine hobbyists to taste local wine products that are not inferior to the existing wines,” said General Manager of Maca Villas & Spa Bali, Yoga Iswara.
Ongol-ongol is one of the Balinese traditional snacks favored by local community. This snack is very easily found in the market and often included in the exhibition of traditional snacks. Even, this month the ongol-ongol snack is easily obtained in traditional food booth in the Bali Arts Festival (BAF). Its sweet and delicious flavor caused this snack to be often enjoyed with coffee and hot tea.
Preparation of this snack is very easy. One of the snack makers who participated in the BAF 2014 was Wayan Kerti. She said the ingredients used were very simple. “The ingredients in use consist of 125 grams of sago flour, 120 ml of water for the making of sago mixture, 230 ml of water, 180 grams of brown sugar or to taste, 100 grams of grated coconut and two or three pieces of screwpine leaf,” said the woman from Sangeh, Petang.
AMONG the hundreds of restaurants existing in Kuta area, the Hula’s Café at Aston Tuban Inn Bali is one of the attractive options to enjoy a variety of dishes. The restaurant designed with the concept of casual, colorful and modern is neatly arranged in front of pool bar and Ying-Yang Outdoor Swimming Pool. It is only 4 minute’s drive from the Ngurah Rai International Airport and located at Jalan Kediri 5, Tuban.
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