FOODIE SPECIAL.... PERU Ethnic explosion

PERU Ethnic explosion

From tamale to chifa and Pisco cocktails, Peruvian food is fast luring the world with its global-local appeal. Here’s what you must know about the cuisine

Food trends come and go but Peruvian cuisine doesn’t seem like just another flash in the pan. After all, the capital city Lima is touted to be the World’s Best Food City! Today, Peruvian cuisine combines Pre-Inca and Inca staples and food with the Spanish, Basque, African, Asian and French, Italian and British cuisine which immigrants brought with them; a unique fusion of culture, traditions and flavours of four continents. There are Michelin-starred Peruvian restaurants in London, New York and Dubai and chefs dabbling with the cuisine in India. However, nothing like learning to cook a perfect ceviche in the middle of the Peruvian Amazon, exploring the town of Pisco (birthplace of the delicious liquor), or visiting the San Pedro market in Cusco to browse through all the indigenous ingredients.

MELTING POT

Your conversation with a Peruvian is likely to start with the mind-boggling variety of potatoes and corn that are cultivated in the South American country. Expect to taste more than 4,000 types of native potatoes — in multiple shapes, and more than 55 varieties of corn — in every possible colour from white and yellow to black and purple. Combining aboriginal Quechua ingredients with immigrant influences, Peruvian food is an eclectic jumble of local abundance and global flavours and techniques. Here’s what you must try: Ceviche: They say, you haven’t been to Peru if you haven’t had a taste of ceviche, the national dish. The best way to sample this speciality is by popping into one of the many ceviche bars or enrolling for a ceviche cooking session with a renowned local chef.

Causa: Anyone who visits Peru surely knows that the country’s markets has potatoes and avocados in abundance. Bring these two ingredients together, layer them in a sort of casserole and what you get is a ubiquitous Quechan dish – Causa.

Mazamorra morada: A popular dessert made from purple corn, mazamorra morada is available everywhere from fine dining restaurants to streetside vendors.

All things quinoa: While kinwa (as pronounced locally) packs an incredible nutritional punch, its versatility enables chefs to get creative with the gluten-free grain that comes in white, red and black shades.

Inca kola: Get over those regular colas! An iconic beverage in Peru, Inca kola is a stark yellow-coloured carbonated soft drink. In fact, Peruvians have a popular greeting that says, “Ola, Ola, Inca Cola”

Shikha.Shah@timesgroup.com

TL10DEC17