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An extraordinary amount of effort was put into preparing and cooking the dishes at FIESTA, with many of the participants waking up in the early hours of the morning to begin cooking the food. The Kazakh Society woke up at 3 am to prepare the pastries for their stall, as preparation alone takes up to 4 hours. Kazakh specialities included the sweet pastry dish, chack-chack, a small pastries filled with sweet honey nuts.
The Lithuanian stall offered several unique dishes from their native homeland, such as beetroot soup, a dish which immediately catches the eye, given its purple hue. The soup contains a special ingredient, kefyras, which is rarely found in the UK. Mixed with beetroot, milk, cucumber, dill and eggs, the soup is served chilled and provides a light but filling meal.
Participants were also dressed in national costume at the festival. The India stall attracted crowds with their variety of curries, including rogan josh and chickpea curry with tomatoes and diced potatoes.
YUSU President Tom Scott told The Yorker that he was delighted to attend the festival, noting that he was impressed by the quality of the food from all the stalls.
Thailand offered several traditional favourites, including pad thai, stir-fried noodles with chilli sauce, egg, fish sauce and crushed peanuts.
The Middle East stall, comprising of students from Qatar, Iraq, Syria and Dubai, offered several Middle Eastern specialities, such as tamir, a dessert consisting of dates smothered in shredded coconut and honey.
FIESTA proved an exceedingly popular event on Saturday, with most stalls running out of food by the end of the festival.
Have to say I'm disappointed this article give no recognition to the ISA committee, who worked incredibly hard to make this event and International Week as a whole so fantastic. Fiesta was absolutely brilliant and everyone involved should be really proud. Well done guys!
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