On a rainy Monday in July, the Embassy of the Republic of Indonesia in Dhaka showcased traditional Indonesian culinary heritage, hosting ‘Spice Journey of Indonesian Taste.’ This special event aimed to transport Bangladeshi palates to the heart of Indonesia, introducing them to the authentic flavours of traditional Indonesian dishes. The fragrant smell of spices mixed with the excited chatter of guests, eager to embark on this gastronomic adventure.
The ‘Spice Journey of Indonesian Taste’ was a collaborative effort, bringing together the Embassy, the Association of Indonesian Diplomats’ Spouses, and a team of professional Indonesian chefs. Among the guests were a mix of culinary enthusiasts, including entrepreneurs, business professionals, local chefs, and even popular influencers, all ready to witness the culinary magic unfold.
The event began at 10:30 AM with a warm welcome from Mr. Arif Suyoko, the Indonesian Chargé d’Affaires. In his opening remarks, Mr. Suyoko expressed his pleasure in welcoming the skilled Indonesian chefs who had journeyed to Dhaka to share their knowledge. He highlighted the demonstration’s true purpose was to showcase “the art of Indonesian cooking, a beautiful fusion of ingredients, techniques, and stories passed down from generation to generation.”
The three culinary masters, Mr. Suprapto Suponto Sumarto, Mr. Yoga Andrian, and Mr. Wahidin were the true stars of the show. Hailing from Indonesia, they were set to introduce the audience to a mouthwatering main course and two delightful desserts. The main course featured Pindang Ikan Patin, a sour and spicy soup from Palembang, as the main attraction. The choice of this particular dish was a thoughtful one: Pindang Ikan Patin is made with Pangas fish, a variety readily available and popular across Bangladesh. Moreover, a warm bowl of this savoury soup was deemed perfect for Dhaka’s current rainy weather.
Following the savoury dish, the chefs turned to the sweet side of Indonesian cuisine, presenting Lapis Surabaya, also known as Surabaya Layer Cake. This moist and soft cake, with its distinct three layers of yellow and brown, looked as good as it sounded. The pineapple jam in each layer made it a truly rich treat. The chefs explained that Lapis Surabaya is a beloved staple for Indonesian celebrations, particularly birthdays.
For the finale, the chefs introduced Klepon, a bright green glutinous rice cake that closely resembles Naru, a local dish. These charming small spheres, with their liquid palm sugar filling and grated coconut coating, provided a lovely mix of sweet and a hint of savoury. Klepon quickly became a crowd favourite, not just for its delicious taste but also for its simplicity, making it an easy dish for anyone to replicate at home.
The audience watched closely, absorbing every detail, as the chefs carefully demonstrated each step. This hands-on session gave attendees the confidence to recreate these authentic flavours in their own kitchens or add them to their restaurant menus.
After the cooking demonstrations, the audience enjoyed tasting the very dishes they had just seen prepared. This direct experience of seeing and tasting the authentic flavours truly brought the ‘Spice Journey of Indonesian Taste’ to life.
This special cooking event in Dhaka was part of a bigger plan to share Indonesian food and culture across the region, with similar activities planned for Nepal. The day before, the Embassy even held a cooking class for Indonesians living in Bangladesh, hoping they would introduce these delicious dishes to their Bangladeshi friends and family. The Embassy plans to keep promoting Indonesian cuisine by hosting another cooking workshop for chefs and culinary students in Kathmandu, Nepal, on July 17 and 18, 2025.