April 3, 2015 7:08:39 pm
The Indian street food is all set to satiate global taste buds, with vendors from here travelling to Singapore this week to showcase their unique cuisines alongside dishes to be on display from all over the world. The World Street Food Congress beginning from April 8 will have the Indian participants serving Golgappe, Chaat and Litti Chokha among other things.
Being organised by Makansutra, a Singapore-based street food promotion company, this year’s World Street Food Jamboree will have street food masters from 12 cities around the globe putting up as many as 24 stalls. With the theme of ‘Engage, Empower, Enterprise’, the second edition of the international street food festival promises to focus on how to create opportunities, empower the masses and link up worldwide partnerships for the street food culture to grow.
India will be sending six vendors who will be part of a National Association of Street Vendors of India (NASVI) delegation, led by its Street Food Programs head Sangeeta Singh.
While Shyam and Dhalchand of Delhi would cook and serve Aaloo Tikki, Chaat & Golgappe and Puri Sabzi with Gulab Jamun respectively, Ashok from Bihar would be dishing out the state’s famous delicacy Litti Chokha and his special Litti Chicken.
As part of the five-day Jamboree that will continue till April 12, a World Street Food Dialogue on April 8-11 will see more than 20 key speakers, including Sangeeta Singh, share their views on how to empower and engage street foods and make them more enterprising.
Visitors to the Jamboree will also get a chance to relish Nonya Black Satay from Malaysia, Bolivian BBQ pork & potatoes, Peruvian Anticuchos, Sisig from the Philippines and comfort food from other countries such as USA, Vietnam and Thailand. There will be street-style demos too by top chefs, with free recipes to come back with.
According to the organisers, the primary objectives of the World Street Food Congress are to promote, educate and harness the great heritage of flavours and tales of the land and take the craft into the next level of operational finesse, exercising the best techniques.
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