Indonesia is the jewel of Southeast Asia with 17,000 islands, three time zones, more than 1,000 ethnicities and some 700 languages. It is the home of nutmeg and cloves, and a spice trade that has influenced world cuisine for hundreds of years. Arabic, Indian, Chinese and European traders all brought their own culinary influences.
Today Indonesian food represents some of the most exciting but least-known culinary treasures of Asia. The heritage of diversity in ingredients, tastes and culture is evident in every region of this massive country, and every dish – a reflection of the national motto ‘bhinneka tunggal ika’ or ‘unity in diversity’.
The flavours of Sumatra, Java, Bali and some parts of Nusa Tenggara are bold, with layers of herbs and spices. Going further east to Sulawesi, Kalimantan, Maluku and
