Peru’s ce­viche is go­ing places

The National - News - Arts & Life - - Front Page - Re­becca McLaughlin Duane

Peru­vian ce­viche is the new sushi, ac­cord­ing to San­jay Dwivedi, the ex­ec­u­tive chef at Coya, which has venues in Lon­don, Mi­ami, Dubai and, as of last week, Abu Dhabi.

Coya’s de­but in the cap­i­tal marks the lat­est in a long list of South Amer­i­can-in­spired eater­ies to have popped up in the UAE in re­cent months – from Pollo Pollo and Lima to Inka.

The pop­u­lar­ity of the food trend seems to rest upon the cen­tral pil­lars of Peru­vian cook­ing, of­ten char­ac­terised by a fu­sion of spicy, sharp and fresh flavours.

Dwivedi explains the key com­po­nents of the cui­sine and its mul­ti­cul­tural his­tory of spices and staples, stem­ming from the indige­nous In­cas to European and Asian in­flu­ences.

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