Lovers of Spanish cuisine have a lot to look forward to at the ongoing food festival at 022 Bar Lounge at Trident, BKC, that features fare from the heart of the Mediterranean country.
“We wanted to bring the regional dishes of Spain to India through this festival,” says chef Jordi Gimeno, who is also the chef at Antic Mas, a restaurant in the Pyrenees region of Spain. “People can try an extensive selection of dishes like Mar I Muntanyas, Fish Cakes, Spanish Tortilla, Chicken with Spanish Garlic Sauce, Meatball with Cuttlefish, Beans Casserole and Zarzuela, among others,” he adds.
The festival features an extensive selection of Pinchos — a mouth-watering Valencian favourite and Fideuà — noodle specialty served with aioli sauce. “One of the highlights of the fest is the variety of dishes for vegetarians. People can choose from hot vegetarian Tapas, Spinach Balls and Dumplings,” says Gimeno, adding that a live counter would serve Paella, the typical Spanish rice, at the fiesta.
Ask him about how different are the regional cuisines within Spain and he says, “Food is cooked differently in different part of the country. While they indulge in fried food in the southern region, food is mainly roasted in the central region. And, the eastern and northern regions specialise in different sauces.”
He adds, “A secret ingredient called picada, is used to make sauces. We call it the magic powder. It is simple, yet changes the taste of every dish. Also, we cook a lot with wine.”
* Olive oil: 120 ml
* Water: 500 ml
* Garlic clove: 1
* Bread crumbs: 100 gm
* Cucumber: 50 gm
* Green pepper: 35 gm
* Red pepper: 350 gm
* Tomato: 1 kg
* White wine vinegar: 60 ml
* Salt to taste
* In a food processor, mix tomatoes, oil, vinegar, breadcrumbs, garlic, cucumber and pepper
* Pass through a sieve
* Add water to get the right consistency and ice cubes to cool the mixture
* Put in a jug and put the finely diced pepper, onion, cucumber and tomato in a bowl
* Serve chilled with finely diced pepper, tomato, cucumber and onion