Last Friday, the Borderless World Volunteers’ International Food Festival was held in the SSMU ballroom. The Festival, which aimed at sharing global culinary delights and cultural experiences, was another reminder of McGill’s exciting diversity.  All proceeds from the event went towards student-planned international development projects, such as the construction of schools and raising AIDS/HIV awareness in the developing world.

Now in its second year, the 300 person event sold out on Friday, with eager students being turned away due to capacity restrictions. The ballroom was vibrantly decorated and electrifying, as numerous local restaurants served up traditional cuisine and  participating student groups, like the African Student’s Society, performed at the event throughout the night.

The International Food Festival did not go off without a few hitches however. Doors opened 45 minutes late, and the food did not arrive until after guests were being let into the ballroom. My advice to McGill foodies for next year’s festival would be not to worry about arriving late if you’ve purchased your ticket beforehand. Borderless World Volunteers did, however, ensure that warm food, cold refreshments, and welcoming ambience were not in short supply.

I was pleased with local restaurants’ irresistible offerings. There were tons of options to satisfy both the adventurous and more cautious eaters in attendence. Simplement D Liche and Scrumptious Delights both served up the classic cupcakes, while other enticing selections included sushi, Italian pasta, Middle Eastern couscous served with vegetables, and Indian butter chicken with naan.

I was drawn towards the unfamiliar, and tried as many new dishes as possible. Thanjai Restaurant distributed a traditional South Indian breakfast known as Idli. This savory pancake-like treat consisting of black lentils and rice was served with chutney. The flavour of the cake itself was plain, but the chutney gave it the kick it needed to make the dish delightful. This restaurant definitely provided the most enticing aromas of the night, and served impeccably spiced vegetable rolls.

Cuisine de Manille, a Filipino restaurant, was aIso in attendance. I was truly excited to see this, because Filipino cooking is often difficult to find, and unfamiliar to many. The restaurant served Pancit—an old-fashioned Asian noodle dish that has evolved to become uniquely Filipino. This fried entrée is composed of rice noodles coated in a shrimp sauce, and topped with eggs, seaweed, and sautéed vegetables.

I appreciated the information on the different cultures and their dishes, made available by the student societies at non-food-serving tables around the ballroom. My favourite dish of the night—a plate of fresh perogies—was made by the Ukrainian Student Society. The meal was homemade, and students spent over six hours the previous night slaving in the kitchen to prepare hundreds of pieces of this traditional Ukrainian comfort food.

The food was obviously the highlight of the Festival, but there were also assorted performances demonstrating traditional entertainment of African countries [represented by the African Students’ Society], India, Ukraine, Lebanon, and China which also enhanced the lively atmosphere of the night.  One of the most enchanting performances introduced me to a Chinese instrument called the Guzheng—a plucked string instrument that offers a soothing sound. The African Student Society’s dance performance was also quite impressive. The dancers were talented, well-choreographed, and enthralling to watch.

Overall, the McGill International Food Festival was an exciting way to spend a Friday night, allowing affordable new culinary experiences to truly expand my global knowledge.