SD. Green peppers, crushed rice, bay leaf, lentils, turmeric, curry…

The list goes on but executive chef  Vinay Dutt Barua of Ashok, India’s leading hotel and restaurant group based in Delhi, instead chose to tell DT how he prepares just a few of the exotic dishes which form part of that nation’s unmatched cuisine.

“In India we stick to fresh vegetables, it’s our tradition,” he said as the India Ambassador in Dominican Republic, Deepak Bhojwani and his guests were talking trade, investment and other just-as-important topics.

That ancient tradition is on the menu for locals as well, with the Ambassador hosting the First Gastronomic Festival in the country, withthe Dominican Indian Chamber of Commerce also a sponsor.

The event is being held in Santo Domingo’s Renaissance Jaragua Hotel & Casino until December, in the Restaurant Quisqueya.

For those familiar with the dishes, chef Vinay offered these varieties: GREEN PEAS SHORBA [SOUP], DAAL FRONTIER, MIX VEG KORMA, MAAKA PALAK, MURG MAKHANI ANDAZ [BUTTER CHICKEN], PORK VINDALOO and PEAS PULAO.

After all that some of the guests were still able to fit in some of the two desserts the chef prepared: GULAB JAMUN, and SHAHI TUKDA.

"The use of medicinal herbs is very important for us," the chef said, as we helped ourselves to some healthy portions.