food talk
From Greece, with love

Chicken strips with pepper salad is pleasantly familiar to the Indian palate, writes Pushpesh Pant

WHAT we thought was love at first sight is threatening to become a life-long affair. We just can’t seem to have enough of Greek food. Quintessentially, Mediterranean Greek cuisine has many affinities with Italian as well as Lebanese Arab food. There is a marked emphasis on fresh vegetables, particularly sun-ripened tomatoes and luscious eggplants, Indian spices like cumin and coriander are commonly used though with a much lighter touch and sweet cayenne replaces Kashmiri lal mirch. It is only haldi that is missing from this ensemble. The aromatic cardamom, cinnamon and clove trio are dispensed with. Only the queen of spices pepper, fresh and coarsely ground, registers its presence. Meats are often tenderised in a yogurt-based marinade. All this makes the recipes pleasantly familiar for our palate. Literally and figuratively, they are not Greek to us. What lends all the Greek gems unique distinction is the flavour of olive oil. Till recently, this was not easily available and there seemed to be no point trying to cook Greek at home. Nowadays, not only tins and bottles of the commodity in all shapes and sizes grace the shelves of the corner shop grocer, the prices are also affordable. A little goes a long way. We have it on good medical authority that this is the best fat for the heart. Not that we are suggesting that you go heavy with the ladle but an additional tbsp is certainly not going to harm you beyond repair.

We knew that the Italians toss their pasta in olive oil but were pleasantly surprised by the taste enhancement it brings about in cooking good old murg ke parche. The menu at the specialty Greek eatery has a different name.

Truth be told, we are partial to boneless chicken and have never much relished the much-hyped leg piece. Tangri may be easier to handle but has a taste that is not too great. Do try out the Greek chicken strips with pepper salad.

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