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Fusion food can be confusing for many epicureans if the chef does not carefully blend ingredients from two different worlds. The trick is to play with similarities so that everyone forgets about the differences. Chefs Vijay Rai and Pawan Singh have managed to ace the recipe for fusion at Covah, Gurugram, where they infused Mediterranean ingredients with Asian flavours.
Mediterranean cuisine has origins in the Mediterranean basin where the foodscape has undergone evolution as conquerors changed throughout history. From Romans to Arabs, every culture has made the regional cuisine vast and interesting as it is known today. A Mediterranean pantry is often stocked with herbs, fresh fruits and veggies, nuts, a handful of aromatic and whole spices, and dairy.
When you take a closer look at Asian cuisines, they are bursting with flavours. While Indian dishes use a lot of fresh ingredients, local spices, aromatics, and creamy bases, Japanese food philosophy emphasises making the star component shine through.
The chef’s table at Covah, The Statement Baani, Gurugram, is where you will experience a unique amalgamation of two cuisines that are more different than similar. “We wanted to create something different, something unique, and we thought of fusing the two cuisines - one (Asian) has a spicier base, the other (Mediterranean) uses a lot of cheese and includes grilled items,” said Chef Vijay Rai.
Mediterranean Fused With Asian
As Covah welcomes you into a chic cave boasting cosy interiors and lively ambience, the food is served on the side of a yellow lamp adding a modern twist to candlelight dinners. One of the dishes that Chef Rai recommends to every foodie is his Lebanese shawarma bites. “The sauces and dressings are Asian and the shawarma is served with pita bread, which is Mediterranean.” Every bite is a burst of flavour in your mouth, and it pairs well with a refreshing cocktail or mocktail on the side.
The dumplings, both vegetarian and non-vegetarian, are a must-try here. A thin layer of dough encapsulates the minced meat and vegetables. The delicate dumplings just melt in your mouth as soon as you take a bite. If you are a fan of croissants, do try cheesy puffs boasting flaky exterior and melted cheese in the middle.
Among other delicacies that shine on the menu, foodies can try are vegetable tempura, Thai curry with creamy coconut milk base, chicken yakitori, prawn tempura, chicken parmigiana pasta, fragrant Thai steamed rice (Jasmine rice), cheese platter, and chocolate mousse.
Speaking about the foundation of fusing Asian and Mediterranean food, Chef Vijay Rai explained, “Sauce and dressings are common in both cuisines. That opened a plethora of opportunities to play with the flavours, blend ingredients from both regions and put together unique but lip-smacking dishes for customers."
It took chefs months to design this one-of-a-kind menu. “I did not sleep for nights wondering how to merge the ingredients of Asian and Mediterranean cuisines. One day, I was playing a video game and something hit me. I experimented, and it was successful, and that’s how I created this menu in collaboration with Chef Pawan Singh.”
