NISHANT KUMAR 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.