The Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single sitting but also to impress visitors with the exotic abundance of their colony.

[2] Rijsttafels strive to feature an array of not only flavors and colors and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food.

From spicy rendang and gulai curry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishes nasi goreng, soto ayam, and kroepoek crackers.

During its centuries of popularity in Dutch East Indies, lines of servants or sarong-clad waitresses ceremoniously served the marathon meal on platters laden with steaming bowls of fragrant foods.

On the other hand, when Indonesia proclaimed its independence in 1945, nationalist sentiment promoted the rejection of Dutch colonial culture and customs, including the flamboyant rice table.

This in-flight Indonesian rijsttafel includes Indonesian signature dishes; choices of nasi kuning or regular steamed rice, accompanied with choices of dishes such as satay, rendang, gado-gado grilled chicken rica, red snapper in yellow acar sauce, fried shrimp in sambal, potato perkedel and tempeh, also with kerupuk or rempeyek crackers.