ISLAMABAD, OCT 20 (DNA) – The Ambassador of Hungary, István Szabó has inaugurated a three-day HunGastro Food Festival at the Grand Zamana restaurant in Serena Hotel. Four extraordinary star chefs were invited from Hungary to re-create the extraordinary flavours of Hungary in Islamabad.

HE István Szabó, said, “There is a saying the way to a man’s heart is through the stomach and I believe food can also help to bring the peoples of two countries together. This is the philosophy that encouraged us to arrange this festival with Serena”.

The line-up of chefs for the Festival is star studded, as Serena Hotel welcomes Mr. Zoltán Barabás, the 2017 Gastronomer of the Year and Schnitta Sámuel award-winning restaurant master, who is the Vice-President of the Hungarian Gastronomic National Association, and the head of the chefs’ delegation. Members of the delegation: Mr. Gergő Balázs, head-cook of Stefánia Palace – Honvéd Cultural Center, Ms. Mária Rózsa’s who is the head pastry chef at Stefánia Palota – Honvéd Cultural Center and Mr. Attila Tímár who is a practical instructor at the Tímár Pension in Gyomaendrőd who actively promotes Hungarian gastronomy.

Mr. Michel Galopin, General Manager of Serena Hotels, said “We are delighted to be able to bring international flavours and gastronomical delights to Pakistan.

Familiarity with other cultures, cuisines and characteristics is a way to experience the rest of the world and Serena Hotels is delighted to welcome master chefs from Hungary to bring authentic Hungarian cuisine to our guest.

Hungarian cuisine has unusual delights for the discerning gourmet, including hearty soups as Gulyas soup, stews and game dishes, simple but tasty casseroles and luscious cakes and pastries such as Somlói Sponge or strudels.

Some basic ingredients and cooking techniques make Hungarian dishes hearty and spicy, particularly Hungarian paprika powder – both sweet paprike and hot – which give a unique taste and fiery colour to typical Hungarian meals. Sour cream is another essential ingredient in Hungarian recipes, added to soups, pastas, casseroles and desserts. Some other common ingredients appealing to the Pakistani palate are onions, garlic, caraway seed, black pepper and a variety of herbs including parsley, bay leaves, tarragon, celery, thyme and savory.

As the Hungarians say, Jo étvágyat, barátaim! (Enjoy your meals, my friends!)

HUNGARIAN FOOD FESTIVAL

CHEFS’ BIO

Mr. Zoltán Barabás

Head of the Hungarian chefs’ delegation and Vice-President of the Hungarian Gastronomic National Association.

Mr. Zoltán Barabás is one of the most prominent wine experts in hotel and restaurant culture in Hungary, and he owns traditional restaurants in Debrecen. In 2017, he was the gastronomer of the year and Schnitta Sámuel award-winning restaurant master.

Mr. Gergő Balázs

Mr. Gergő Balázs is a head-cook of Stefánia Palace – Honvéd Cultural Center, and he also works for the Permanent Delegation of Hungary to NATO. He spent 3 years in France, Chamonix, Belle Plagne. Since 2007, he has been working with the team of Hungarian Defense Forces and he became the captain of the team in 2014. In the spring of 2018, Mr. Gergő Balázs won the Catering Cup semi-finals in Hungary in a team, so now they are preparing for the 2018 Catering Cup Finals in Lyon, which tournament is in the framework of the Bocuse d’Or championship. Mr. Gergő Balázs wrote two cookbooks and the third one is on its way.

Ms. Mária Rózsa

Ms. Mária Rózsa’s career began at the Hauer confectionery as a pastry shef in 2008. She worked for 2 years in Chamonix, where she gained great experiences. At present she is the head pastry chef at Stefánia Palota – Honvéd Cultural Center. She made the Army Cake of the year in 2014 and 2015. Currently she is preparing for Luxembourg’s World Cup Competition, where she will represent the Honvéd Chef’s Confectioner.

Mr. Attila Tímár

Mr. Attila Tímár is a practical instructor at the Tímár Pension in Gyomaendrőd. He won a bronze medal and a silver medal with the Hungarian Cooking Team at the Cook World Cup in Luxembourg. In Malaysia and Indonesia he promoted and presented Hungarian gastronomy.