NIS­HANT KU­MAR CHOUBEY

Tehelka - - BOOKS - CHOUBEY

A new culi­nary trend is the emer­gence of Span­ish cui­sine. Sevilla, at The Clar­idges Ho­tel, is one of the few Delhi restau­rants that has adopted and mas­tered it. Tapasstyle dishes with their small por­tions al­low chefs to be ver­sa­tile in cre­at­ing and recre­at­ing flavours. Lamb chops with olives and chilli to­mato make a ter­rific com­bi­na­tion with red wine. An ex­cel­lent dish is the mariscada with green sauce com­pris­ing mixed seafood and lob­ster. Com­ple­ment­ing the food is the decor in­spired by the blue seas, azure skies and green land­scape of the Mediter­ranean.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.