Spanish Gastronomy is one European cuisine that I have enjoyed quite a bit, essentially because of the spicy, zingy flavours. So when the Taj Hotels was holding the Spanish Extravaganza festival, we surely weren’t going to miss out. Held over a single weekend, the festival featured Michelin starred Chefs, Tapas and Paella masters along with Sommeliers with the best of wines from the countru. There was also a trade tasting along with a group of Flamenco dancers who performed at the Gala Dinner. But this post is going to be about the amazing food and drink that Spain has to offer.
Spanish Food & Wine at Spanish Extravaganza, Taj Mahal Hotel
What all we ate at the Spanish Extravaganza?
We tried out quite a few of Spain’s favourite items. One of the first ones was a Warm Lobster Salad by Chef Ignacio Solana. A 4th generation Chef, his Restaurante Solana was established by his Great Grandparents immediately after the Spanish Civil War. The restaurant’s speciality is his mother’s recipes and the salad is right up its alley. The warm, creamy flavours combine with the first wine of the afternoon, the Macabeo ’16 and the floral, citrus notes add to the flavours of the Lobster.
Warm Lobster Salad by Chef Ignacio Solana
Tapas Master Chef Maria Varela is next in line as this Galacian Chef presents food from her rural hotel, Parada das Bestas. The Spanish Tomato Escalivada she makes is served with some Vinegar from Jerez and Manchego Cheese. The light yet sprightly flavours are complemented with a Mahou Classica. Another Tapas master Alvaro Villasante also makes his impact felt. Although his toasted vegetable soup gets destroyed minutes before service, he creates a Tomato foam in a jiffy and serves it with the Bomba Rice and Saffron Oil. This is combined with the young Rueda Verdejo ’17 from Marques de Riscal by our Sommelier for the evening, Jon Andoni Rementeria.
Tomato Foam Soup by Chef Alvaro Villasante
Combining the best of Spanish Wines with Food at the Spanish Extravaganza
Next on our plate is a Spanish Pork Panceta that has been cooked with Green Beans and a Green Olive Cream. The slightly sweet taste of the peas and the beans combined with the pork works pretty well with a Campo Viejo Rioja Tempranillo ’15. This dish was cooked by Chef Miguel Barrera who’s again a single Michelin star Chef cooking out of his kitchen at Cal Paradis. The last dish is a Seafood Paella that truly reminds a Bengali of his love for seafood. Combined with the Gran Sangre de Toro Reserva ’13. Cooked by Paella Master Chef Santi Almuina, the overflowing seafood and it’s fresh flavours makes for quite an interesting end to our meal.
Seafood Paella by Chef Santi Almuina at Spanish Extravaganza
Dessert at the Spanish Extravaganza
But our meal wasn’t going to end without some lovely desserts from Spain. Chef Maria Varela comes back with some Golden Oranges which are served with some Extra Virgin Olive Oil which gives it an essential zing along with some honey and cinnamon to provide the sweetness. The three-day Spanish Extravaganza at the Taj Mahal Hotel New Delhi provided us with an insight into Spanish Food and Wine like never before.
