The very thought of shrimps mixed with orange juice, green chillies, tomatoes, onions, crunchy corn, sugar and salt is guaranteed to make us cringe
The very thought of shrimps mixed with orange juice, green chillies, tomatoes, onions, crunchy corn, sugar and salt is guaranteed to make us cringe. But only till we taste the Cebiche Gonzalo Davila Trueba has mixed for us with so much flourish. The master chef, who is in town to present The Ecuadorian Food Festival at the ITC Grand Central, claims that the Cebiche, a kind of seafood salad, is a staple appetizer and comfort food in his country. While making his dish, the chef explained that Ecuadorian cuisine worked with simple flavours and easy preparations with both sugar and salt as important ingredients in most dishes comparing it to all the painstaking and complex Indian cuisine preparations and vegetarianism. "In Ecuador, not more than 2 vegetarians come to my restaurant in a year. Our cuisine focuses on seafood and all kinds of meat," he says. With relish he went on to elaborate on how they prepare and eat lamb, snake, tortoise, guinea pig, monkey and donkey meat, his love for cooking evident in his criticism of fast food and our Indian way of eating all our courses together. "Food is God. There is a right way to cook and eat everything. Since my teens, I have cooked every single day of my life. I cook because I think it gives me an opportunity to take all that God has created and create something different out of it. And I believe we should also eat it as if it were a part of God," he says as he dishes out a serving of Cebiche for us.
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