The AICIS 2025 Conference at Universitas Islam Internasional Indonesia was not only a platform for intellectual exchange but also a celebration of cultural diversity through food. The food festival, held alongside the conference, offered participants a unique culinary experience representing the rich traditions of the Muslim world.

The variety of cuisines showcased how culture, faith, and flavor can come together to create a shared sense of belonging and appreciation. The Afghan food stall stood out for its rich and hearty flavors. Visitors were greeted with the aroma of freshly fried samosas and traditional Afghani mantu. The samosas, crispy on the outside and flavorful inside, reflected the simplicity and warmth of Afghan hospitality.

The mantu, delicate dumplings filled with minced meat and topped with yogurt and lentils, represented the depth of Afghanistan’s culinary heritage and its regional influences. Each bite reminded visitors that food is also a story of survival, resilience, and identity.

At the Indonesian stall, guests experienced the vibrant flavors of the host nation. The stall served dimsum, a soft and savory favorite among locals, alongside jeruk juice, a sweet and refreshing drink that perfectly complemented the tropical atmosphere. The Indonesian dishes balanced lightness and freshness, symbolizing the country’s diverse culinary landscape shaped by centuries of trade and cultural fusion.

The Turkish stall added a touch of sweetness and sophistication to the festival. The star of the menu was Turkish cheese kunafa, a dessert that combined fine strands of pastry with soft, melted cheese soaked in sugar syrup. The dessert not only delighted visitors but also offered a glimpse into Turkey’s long-standing tradition of blending taste with artistry. Its rich sweetness captured the attention of both local and international guests.

Adding a distinct South Asian flavor, the Pakistani stall brought strong spices and bold aromas to the event. It presented country’s one of the most beloved dishes, Chicken karahi. The chicken karahi, cooked in a traditional wok with tomatoes, ginger, and green chilies, represented the passion and intensity of Pakistani cuisine.

Served with traditional tea, the Pakistani stall became a lively gathering spot for those seeking warmth, spice, and hospitality. The celebration concluded with a buffet hosted at the UIII rectorate, where guests enjoyed a wide range of international and local dishes. The buffet symbolized generosity and togetherness, echoing the spirit of the conference itself.

Overall, the AICIS 2025 Food Festival was much more than a side attraction, it was a reflection of unity through culture. Each dish told a story of tradition, creativity, and connection.

From Afghanistan’s mantu to Pakistan’s chicken karahi and Turkey’s sweet kunafa, the festival reminded everyone that food has the power to bring people together. It was a true celebration of the Muslim world’s culinary richness and the shared values of generosity and friendship that define it.