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Peruvian cuisine is creating enthusiasm in both Indian chefs and diners

Peruvian Seafood

Bengaluru Jan 29 (UITV): From an early age, our behavior towards foods seems to be strongly influenced by the effects of taste and flavor. And in our world, taste and flavor vary from region to region.

In comparison between Peruvian cuisine and Indian Cuisine, one could find many similarities from both. Peruvian cuisine is popular in India because of similarities between Peruvian and Indian cuisine. Both cuisine's have common bombardment of flavors and that is what has made Peruvian cuisine so acceptable to Indians.

According to Chef Hemant Oberoi in Mumbai "Peruvian food is based on four major pillars: corn, potato, legumes and tubers, all of which are major parts of Indian cooking across regions", he recently started his eponymous restaurant which offers global food with Peruvian and Japanese influence.

The main staples of traditional Peruvian food are rice, potatoes, chicken, pork, lamb and aji (Peruvian hot pepper). Peruvian food also features all kinds of seafood, especially fish. It includes influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe, Asia and West Africa.

Lomo Saltado

Lomo Saltado is one of the most popular Peruvian dishes and symbolizes like no other the fusion of Peruvian ingredients with Asian techniques of preparing food.  Lomo Saltado combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.

“Less is more, is the mantra in Peruvian cuisine. Let the quality of produce be the hero. Another rule is to get the balance of acid, sweet, spice and salt right,” says Chef Atul Kochhar.

Indian Chefs are serving these dishes on their own creative twist as Peruvian cuisine which allows a chef to use his imagination abundantly. No wonder Indian chefs are so adept at experimenting with Peruvian ingredients.

Peruvian cuisine started its journey in India and it may be blended with Indian touch to offer good taste by Indian chefs.

Written by Adithya Dithu