Bali is a name resonating with the world’s most breathtaking landscapes, dripping in culture, and, of course, irresistible food. As soon as I learned that the outfit of the Balinese Food Festival at Conrad Bengaluru was bringing a slice of Bali to the city through their culinary delights, I couldn’t think of doing anything else but ending up there to experience it for myself. From September 28th till 8th October 2024, it promises to drive gourmets to run through the streets of Bali in its vibrant flavours and traditional dishes, an adventure I could not resist.
As I entered MIKUSU that evening, I was immediately gratified by the beautiful yet cosy ambience. There was an excited buzz in the air because the guests sat out eagerly waiting for something to happen. The whiffs of lemongrass, kaffir lime, and a mix of spices were just enough to make me drool even before having a glimpse through the menu.
The culinary creativity for the festival’s menu titled “Plates of Bali” came in the form of two talented chefs from Conrad Bali, namely Chef Agus and Chef Wayan. The very first piece of food that hit the plate was self-evident as attention being paid to the authenticity of Balinese flavours. Getting seated at the table as I set about perusing this menu, I knew right then and there that I was in for a treat.
First to caress my tongue was the Urapan Bali: Balanced local vegetable, spices grated coconut with raw Balinese sambal and Jukut Utik-Utik Lan Jioang: Sauteed bean sprout and chayote. Fresh and vibrant, full of layers of flavour in every perfect bite balancing heat, tang, and savouriness, the raw ingredients of the sambal left a lasting warmth upon my palate, always tempting me to one more bite, then another, then another.
However, the night belonged to the mains, Pepes Tahu: Wrapped tofu in banana leaf with turmeric mixed spices. It presented some lovely sweet and spiced reduction. When served with aromatic steamed rice, it is the perfect harmony of sweetness and spice. Every bite is like a big hug: delicate in its subtlety neither overwhelming nor comforting but soulful.
Having indulged in the savoury delights far too much, I was coming into the desserts with a lot of expectations, and it was not a letdown. The dessert served vanilla gelato with fruits like berries, apples, dragon fruit, pears, and pomegranates, which excited me at the same time. This brought cool refreshing contrasts from vanilla gelato.
A Journey Through Bali Without Leaving Bengaluru
All these aimed to give a fine dining experience, and indeed, the festival itself, Executive Chef Mohammed Eliyaz continues to say: “This Balinese Food Festival underlines our commitment to providing unforgettable dining experiences that celebrate culinary diversity.” General Manager Digvijay Singh added, “We are elated to associate with the talented chefs from Conrad Bali, showcasing the vibrant flavours of Balinese cuisine.”
And as for enthusiasm from the whole team of MIKUSU, you felt it throughout the night. The Balinese Food Festival at Conrad Bengaluru does convey the effect of taking you to the heart of Bali to some extent, creating that culinary experience beyond food-it’s culture, tradition, and culinary artistry.
Don’t Miss This Culinary Celebration
For those who want to know more about Bengaluru, for a different and authentic eatery experience, I’d say book a table at MIKUSU during the festival. Be it one who is keen on trying his/her first Balinese dish or one who hasn’t and didn’t know what Balinese dish tasted like, there is bound to be something on this menu that’ll get your taste buds dancing. For the price of INR 3250, along with applicable taxes, the Ala Carte and set course menu make an indulgence well worth it for anyone looking to experience the vibrant tapestry of Balinese flavours.
The Balinese Food Festival will take place at MIKUSU, Conrad Bengaluru between 28th September and 8th October, 2024. Trust me, you wouldn’t want to miss this journey to Bali right in the heart of the city.
Bon appétit, or should I say, Selamat Makan!
Authored by: Ms. Samanvitha Rao
