I am much impressed by this Indonesian ‘thali’, so much like our own — small portions of many dishes that look appetising and offer a great variety in a small space. Called ‘Rijsttafel’, it is served on a Congklak board — a traditional Indonesian game similar to the Tamil Pallankuzhi. Seated at the Swiss-Belhotel Rainforest in Kuta (Bali), Chef Kelana walks in with a warm smile. He, too, has an Indian connection — his grandfather hailed from this country. “I always wanted to be a sailor, but my businessman father, who frequently visited hotels and restaurants, wanted me to enter this profession.” Trained in Jakarta, he travelled around the globe, promoting Indonesian cuisine.
Passionate about food and eager to share his cooking skills, he earned the title of ‘Super Chef’ on a nationally televised programme Allez Cuisine. Hosting TV shows, cooking with many foreign ambassadors, he recently published his own Indonesian cookery book Padu Padan Ala Chef, containing more than 150 recipes.
His radio show, Smart Cooking with Chef Kelana, is popular with housewives and the youth.
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WTalking about his culinary journey, Kelana says, “For me, working for more than 25 years, it is time now to create, certainly not copy and paste. Combining my experience in European, Chinese cuisines, etc, I crafted my own style. People come to Bali from all over the world. To offer something new, I add Indonesian spices to sushi, salsa etc, giving a different twist.
As Balinese food is too strong on chillies, I tone down the spice levels to suit the international taste. Coconuts, spices and herbs all grow well in Indonesia, and contribute to the development of flavours and aromas in the regional food. Balinese ‘masala’ is mostly wet.”
Typical Balinese cuisine uses a lot of rhizomes, which are good for blood circulation. Their traditional food heals and protects them in the hot, humid weather.
Loaded with antibodies, the spices and herbs used in cooking are mostly medicinal.
The Balinese respect their religion and culture: food is offered to Gods and later consumed.
Keywords : Chef Kelana, Indonesian cuisine, Balinese cuisine, Smart Cooking with Chef Kelana
Vijaya Pratap is a freelance journalist and a documentary filmmaker, based in Hyderabad. She specialises in the study of art, culture, history and wildlife.
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