Every rice dish is not paella; Spanish food doesn-t taste of garlic, and Spaniards do not survive on paella and tortilla alone. A couple of hours that we spend with a team of Spanish gastronomes see chef Maria Valera-s recipe box prior to their festival at the Taj Mahal Palace Mumbai changes our image of the country-s diverse culinary legacy.

Authentic paella
Chef Miguel Barrera, who runs Michelin star restaurant Cal Paradis, is from Valencia and excels in French-inspired nouvelle cuisine characterised by lighter, more delicate dishes, with an increased emphasis on presentation. "Gastronomy is a language full of different influences. The same thing happens with nearby countries like France and Spain. Our food is lighter and more Mediterranean, and it focuses on olive oil and fresh vegetables instead of butter and cream," he says.