Mediterranean cuisine does not belong to any particular group or culture. It refers to the culinary styles of the people of different backgrounds living in the regions surrounding the Mediterranean Sea. Chef Paul Kinny, Executive Chef, InterContinental Marine Drive, Mumbai, feels the popularity of Mediterranean cuisine in India is due to the huge variety it offers. There is always something for everyone in both vegetarian and non-vegetarian options.
The Mediterranean cuisine comes from the countries that surround the Mediterranean Sea such as Italy, France, Spain, Greece, and Turkey, to name a few. The main characteristics of this cuisine are largely shaped by the climate and geography of the region. Climatic conditions of the Mediterranean heavily influence the vegetable-dominant cuisines of the region. These commonly use local ingredients, seasonal products, vegetables, and seafood. Usage of red meat is limited to lamb, beef, or pork. Rice, pasta, and other starches are mostly combined with meats and fish to constitute a balanced diet. Milk is often used in the form of yoghurt or cheese.
The Mediterranean is composed of many different cultures, and there seems to be no single image that represents a “magical” unity. It is not Spanish, French, or Italian food. Because of the complexity of its history, cultures, religions, and geography, the Mediterranean food has developed not as a national cuisine but as a variety of regional cuisines based on diversified regional influences. The Mediterranean food that we eat today is the result of Mediterranean people inspired by the Islamic culture and the foods brought to the region by explorers, travellers and traders. The region is very popular for trading of spices and other products because it is the point of intersection between Asia, Europe, and Africa. This has created a diverse and cosmopolitan cuisine, highlighted by popular regional dishes.
Olive oil is the most commonly used ingredient in Mediterranean cuisines. The bitter and pungent characteristics of the oil give dishes a peculiar aroma and flavour. Olives are regularly used in Mediterranean food, and so are fresh vegetables, with a wide variety taking centre stage in dishes throughout the region.
Meat, mostly in grilled form, is used sparingly. Fresh seafood is easily accessible due to the proximity of the region to the Mediterranean Sea. Since seafood is a major protein source, it is prepared in various forms.
Cheese and yoghurt, made mainly from goat and sheep milk, are also used. A lavish use of fresh herbs characterizes Mediterranean cuisine. While the usage of some herbs is region-specific, others such as tarragon, basil, parsley, thyme, marjoram, parsley, dill, mint, garlic, rosemary, thyme, oregano saffron, and paprika are commonly used in the entire Mediterranean area for adding flavour to the various dishes.
Some of the famous Mediterranean offerings include dishes such as Greek salad, hummus, falafel, paella, gazpacho soup, pizzas, and pastas. Grilled fish, grilled chicken, roasted lamb, and braised pork are more common among the non-vegetarian dishes.
The cooking methods of Mediterranean cuisines are also a blend of influences from many countries, cultures, religions, and regions, just as the cuisine is. Baking, boiling, roasting, steaming, and deep frying are the traditional ways of cooking. A lot of food is also preserved using smoking, pickling, and drying methods. Traditionally, food was cooked either on open flames, over live charcoal flame, over barbecue pits, or in wood-fired oven and grills.
There is no traditional way of serving the Mediterranean food. The serveware, utensils, and the style of serving are varied and usually adaptable to each of the countries that contribute to the diverse cuisine of the region. There are countries where course-wise meals are popular and there are places where dining is more of a family ritual. Traditionally, the Mediterranean food is eaten with hands and a hand-washing bowl is provided at the end of the meal. Modern-day dining involves the use of fork, spoons, etc.
The Mediterranean cuisine is a very popular genre for dining out in India and there are some great places to have such food in the country. Most of the places are upmarket and chic and generally have an upbeat feel. The majority of the clientele is well travelled and understands the depth of the cuisine. They expect a similar experience when in India. The Mediterranean cuisine has a large repertoire of dishes to offer. Also, there is a health element attached to the cuisine because most of the food is grilled and oil is used in minimal quantity. Another factor is the variety of vegetarian options available, which makes Mediterranean cuisine a welcome dining out option for Indians.
With the opening up of the Indian economy a few years ago, sourcing the ingredients for any specialty cuisine is not a challenge any more. We have multiple options and choices available for the best ingredients required to keep the Mediterranean cuisine as authentic as possible. All kinds of cheese, olive oils, pastas, vinegars, meats, and seafood are readily available. It only becomes challenging when a certain item runs out of stock. If there is a ban on import of certain products into India, menu-making does become a bit difficult.
Opening a Mediterranean restaurant in India is a slightly safer bet from the business perspective. The repertoire of dishes and flavours is huge and widely accepted by both locals and expats alike. The key is the consistency of food and the quality of the ingredients used.
