Gastronomika, a gastronomic event of significant importance both in Spain and internationally, took place from the 8th to the 11th of October in San Sebastian. This year the main theme was Asian food, specifically Indian food.
Genuely Indian chefs
For three days guests heard about the basic lines of gastronomy of this country from genuine Indians with genuine Indian knowledge. Conferences like that of renowned chef Varun Mohan (Royal Vega restaurant, Chennai) focussing on Indian vegetarianism, or that of prestigious chef J.P. Singh (Bukhara restaurant, Delhi), on the infinite flavours created by the tandoor or tandoori (cylindrical clay oven so typical of this culture), allowed those present to get a close-up view of this culture.
Chefs like Manjit S. Gil (ITC Hotels), Praveen Anand (Crowne Plaza Chennai Adyar Park), Saurabh Udinia (Masala Libary), Srijith Gopinathan. Manish Mehrotra (India Accent), Thomas Zacharias (The Bombay Canteen), Gulam Qureshi (Dum Pukht), Vineet Bhatia (Vineet Bhatia) and Sriram Aylur (Quilon), also attended Gastronomika 2017, contributing their knowledge. And, as a matter of course, Gaggan Anand, the world’s 7th best chef and best Asian chef according to The 50 Best Restaurants, also attended the event.
A meeting of Indian and Spanish cuisine
In charge of inaugurating the event was Ivan Surinder, son of the first Indian gastronomy chef in Spain, Nath Surinder. Ivan is the chef of Tandoor, , from Mallorca, a great connoisseur of Indian spices thanks to his documentary “Un día en la vida de un vendedor de especias” (A day in the life of a spice salesman) explained how these flavours adapt to Mediterranean gastronomy.
Other guests who gave conferences were Carme Ruscalleda, who talked of his latest themed menu and posed the question “What does the cosmos taste of?“. Martín Berasategui also gave a conference on “The alchemy of complexity”.