KARACHI- Mr. Totok Prianamto, Consul General of the Republic of Indonesia, said that Indonesia also reach of Seafood like Pakistan, we exporting to many Countries and getting foreign revenue, he was talking to media after the inauguration of seafood festival at Beach Luxury Hotel, on the Occasion diplomats from Russia, SriLanka, Japan, and Corporate Director Sales, Avari group of hotels ltd and GM, of hotel
Mr. M. Azeem Qureshi, also present. The fresh lobsters resting over ice chips in the little blue and white sailboat at Casbah, Beach Luxury Hotel’s 72-year-old restaurant, beckoned as the guests settled for a healthy and hearty meal at the opening of this year’s Seafood Festival here.
Mr.Totok Prianamto, Consul General of the Republic of Indonesia, was the chief guest and inaugurating Sea Food Festival at Beach Luxury Hotel. Dr. Alexander KHOZIN, Consul General of Russia, Mr. Katsunori Ashida (Noori) Deputy Consul General of Japan, Mr. M.A.Azeem Qureshi, Corporate Director Sales, Avari Hotels Ltd and GM, Beach Luxury Hotel also seen in picture.
The black and white chequered tablecloths with dark blue napkins also matched ocean hues as the seafood chowder soup arrived followed by an appetizing Caesar salad. Boneless chunks of barbecued Red Snapper turned out to be our third course. A combo platter with an assortment of fried baby squid, pomfret, various steamed portions, crab meat, and lobster arrived next with baked potato and arvi.
Seafood is light and healthy so it was easy to make space in one’s tummy for everything on the combo platter. The only dishes that didn’t include any seafood were two desserts in the shape of lava cake served with vanilla ice cream and tiramisu. And after finishing the sweet dish there was just no space left for anything else.
The executive chef at Beach Luxury, Mumtaz Ali, said that there were some 25 seafood dishes on offer at the festival, including two soups. “I along with my staff of 10 chefs planned the menus and we have prepared continental as well as local dishes including steamed, fried and barbecued seafood. The soups comprise tomato crab soup and seafood chowder soup.
He also said that it took them some three months to prepare for the seafood festival. “All the food was prepared from the fish, prawns, shrimp, squid, crabs, and lobsters caught in Pakistan’s waters. It’s all available locally,” he said. “Though the lobsters are from a little further from Karachi — they are from Gwadar actually,” he added.
Meanwhile, the general manager of the hotel, Mohammad Azeem Qureshi, said that they hold the Seafood Festival every year during the fishing season. “After a two-month ban on fishing in the country in June and July when the fish are allowed to breed, the fishing season resumes from August. Still, we usually wait until the sea is really full of fresh catch, which is around November. That’s when we get ample supplies of all kinds of seafood and it is like that until the first few months of the next year as well. So the Seafood Festival will continue until April 2020,” he said.
