Ganesha ek Sanskriti started its first restaurant in June 2003 in BRI, Semanggi, Jakarta. Setup in a fort like structure, it brought an ethnic Indian atmosphere to Jakarta apart from its firm commitment to serve authentic Indian food for the culinary enthusiasts in town. Ek Sanskriti stands for ‘a culture’ and the co-founder and President Director of Ganehsa, Mrs. Shilpa Dave believes that food is an integral part of culture. Her aim has been to bring the most authentic and original taste of Indian food to Indonesia and wherever else Ganesha operates. A dietician by profession, Mrs. Shilpa Dave pays special attention to the quality of food and balancing the taste with healthy inputs and hygiene into the dishes served.
Ganesha has since expanded into Kemang in Jakarta, operates in the premises of Sheraton in Jogjakarta, Dallas in USA and is now opening in Ubud Bali. Ganesha is opening right next to Monkey Forest in Ubud, Bali. When asked why open in Ubud, Mrs. Shilpa says that Ubud is the cultural capital of Indonesia and it is only fair that a restaurant that considers food as part of culture (as its name also suggests) should operate from this place. The Ganesha at Ubud is a large well laid out restaurant with sittings facing Monkey forest in closed and open setting in front of an open kitchen. On the other side is bar at two levels, the upstair one facing the Monkey forest. They also have an exclusive space near the bar that faces the main street. Anyone visiting monkey forest in Ubud will pass through Ganesha.
The journalists has the chance to tasted the delicate Samosa and Chicken tikka for our starters with nice red wine and then went into an elaborate main course of butter chicken, Palak Paneer (spinach with cottage cheese), Rogan Josh (spicy mutton curry) and Dal (yellow lentil) with Biryani (spiced and flavoured rice with vegetables) and famous Butter nan (the bread baked in country oven called Tandoor). The grand finale to the food was Gulab Jamun with Vanila ice cream. One of the journalist asked how the restaurant maintains such a great quality, Mrs. Shilpa replied with a smile, ‘we always get experienced chefs from India. I personally interview them and ask them to prepare dishes before we bring them here…so no mistakes are made.’
While departing, the journalist asked her a final question, what continues to inspire her to work on these restaurants and keep growing. She said, ‘its great to see people enjoy your food. Ganesha also sources lots of locally made ingredients, meat and vegetables. Most importantly, it’s a labour intensive industry and therefore we employ lots of people. We already have almost 100 Indonesian employees and the number is growing fast. It gives us a sense of contributing modestly to the economy we operate in.’ If you are looking for an unforgettable experience of true authentic Indian cuisine in Bali , Ganesha at Ubud is the destination. (BTN/015)