Capital gets flavour of Brazil's diverse cuisine.

Byline: ab khan

ISLAMABAD -- From the pristine beaches of Brazil to the hills of Islamabad, Marriott hotel Islamabad brought the flavours of Brazilian cuisine to savour the creme de la creme taste buds. From soups to salads and curry to BBQ, it was a mouthful night out. 'Brazil's diverse cuisine and vibrant food culture has a wide selection of flavourful dishes including Small Bites, Street Food, Fish and Seafood and Meat and Poultry on Fire and Grill to offer. It is no less than a bonanza of gastronomy,' adds Chef Kiki Ferrari who had especially flown from Brazil for this food fiesta.

Brazil is famous for its BBQ grilled meat known as Churracaria. The meat is cooked on skewers and once it is ready, the chef-cum-meat waiter called a 'passador' comes to the tables to offer the guests the tasty morsels. The chef makes his appearance every so often, with meat on skewer and carving knife in hand to slice off as much meat as diners wish to have. The guests can choose their favourite meat options and type of cut: rare, medium or well-done, and as much as they wish.

Chef Kiki has kept himself busy while at Marriott Islamabad tasting and infusing Pakistani spices and cooking techniques. 'I have fallen in love with Pakistani style BBQ and instead of cereals and eggs I am having kebabs and chicken Tikka for breakfast,' informs the young chef.

The ambassador of Brazil in Islamabad Claudio Raja Gabaglia Lins was speaking very highly of the chef as well. 'He is only 36 years old and is one of the most famous chefs of not only Brazil but South America,' said the ambassador. Brazilian cuisine also carries a strong influence of European, Latin, African and even Asian cuisine. So apart from being a diversified cultural populated country, the gastronomic scene in Brazil goes to an extended length.

'I have lived and worked in different regions of Brazil and gained hands on experience with different culinary chefs. I am always interested to try and infuse different cultures and regional specialties into my cooking that I learnt from the mix of natives,' the...