Food festival brings slice of Spain to heart of Delhi

New Delhi: Delhiites are in for a Spanish treat as an ongoing festival brings the highly cherished avant-garde tapas culture to the capital's culinary map.

So be it 'Patata Bravas' (shallow-fried potato smothered in a smoked pepper mojo) or the tongue-twister dish name 'Pimientos del Piquillo Rellenos de queso' (a blend of goat cheese-filled Spanish green pepper fritters), The Claridges, New Delhi, in collaboration with the Spain Tourism Office here went the whole hog to serve Spain's most famed culinary export.

Tapas, for the unversed, means bite-sized dishes.

"Tapas in Spain is not just food, but indeed a culture. It is a way in which the Spaniards enjoy the company of their friends and loved ones over drinks and tapas – which are essentially small food servings that accompany a drink. Tapas especially offer a great opportunity to experience the Spanish gastronomy, since one can enjoy a wide range of dishes in small quantities," said executive chef Ankur Gulati, the brain behind the festival.

The menu features a range of delectable offerings, including Hongos (wild mushroom croquettes served with garlic Aioli), 'Gambas' (pan-roasted prawns with garlic, chili, and fresh thyme), 'Chicken Croquette' (smoked paprika chicken with jalapeno) and 'Pollo con Aioli de Ajo' (saffron and garlic aioli marinated chicken).

The options in the main course are equally appetizing, serving 'Cochin Sea Bass' with seasonal vegetables, confit Potato, and lemon caper sauce to 'Josper grilled New Zealand lamb loin' with ratatouille and lamb jus, and 'Chicken al Mattone' -- a corn-fed chicken cooked under a brick served with potato puree, seasonal vegetables, and red wine jus (pan sauce).

"Seafood enthusiasts can indulge in the classic Seafood paella from the Valencia region, while vegetarians can relish the Golden saffron-coloured Arroz Mediterraneo, or Mediterranean Grilled vegetable lasagna with Pomodoro sauce," read the menu offerings.

To conclude the mediterranean cuisine on a sweet note, food enthusiasts can choose between the 'Tiramisu' (a combination of Savoiardi biscuits dipped in coffee layered with a whipped mixture of eggs, sugar, and mascarpone cheese, served with cocoa chocolate) or the Spanish saffron-infused 'Crema Catalana' (a custard flavoured with saffron and a hint of cinnamon, topped with caramelised sugar).

The food goes off table on June 20.