India is a food lover's delight; a melting pot of diverse cuisines that can assimilate foreign ingredients beautifully. With increasing exposure to foreign cultures and foods, Indians want to bring new ingredients and flavours into traditional preparations. There's also a notable shift towards healthy eating and a growing preference for products symbolising safety, quality, authenticity, and sustainability. Unsurprisingly, European ingredients are gaining popularity among Indian consumers and F&B professionals, fuelling the exciting trend of fusion cuisine that blends Indian and European flavours.
European ingredients are ideal for fusion concepts, as they blend seamlessly with Indian flavours. Chefs Guntas Sethi and Ajay Chopra, ambassadors for the European Union's 'More Than Food' campaign, share how they use European ingredients to bring a delightful twist to classic Indian recipes.
1. Spain's Aceituna Manzanilla de Sevilla a.k.a. Olive Stuffed With Minced Pimiento
These green olives with a Protected Geographical Indication (PGI) are among the finest products originating from Spain. The minced pimiento; a small, mildly sweet pepper filling, adds a vibrant touch of flavour to the olives. Chef Ajay Chopra incorporates these Spanish green olives stuffed with minced pimiento into Dahi Ke Kebab to add a burst of flavour that complements the creamy, spiced yoghurt base of the kebabs.
2. The Netherlands' Gouda Holland PGI Cheese
Netherlands This naturally matured, semi-hard cheese is produced from the milk of cows that graze on Dutch dairy farms. Chef Guntas Sethi creates Cheese-Stuffed Aloo Parathas by using it along with potatoes, green chillies, coriander, cumin seeds, wheat flour, and butter. She serves these delicious parathas with spiced yoghurt or chutney.
3. Greece's Sitia Lasithiou Kritis PDO Olive Oil
Extracted from the finest olives grown in the sun-drenched Mediterranean climate of Greece, this Protected Designation of Origin (PDO) extra virgin olive oil boasts a robust flavour, vibrant green colour, and fruity aroma. It is a versatile ingredient, and it absolutely shines in the iconic Podi Idli. Chef Ajay Chopra replaces ghee or sesame oil with this premium olive oil that's used for the coating. The olive oil complements the flavours of the podi masala and adds freshness and smoothness. Chef Guntas Sethi suggests using it to create magic with Green Olive & Paneer Tikka Skewers and Olive Oil Basmati Pilaf with Toasted Nuts. The latter is a Mediterranean twist on the classic Indian pulao that looks and tastes amazing when garnished with fresh herbs.
4. Italy's Prosciutto di Parma PDO Ham
This dry-cured ham offers a delicate flavour and melt-in-your-mouth texture. It has a perfect balance of sweetness and savoury richness with a subtle, nutty undertone. It lends itself wonderfully to fusion dishes such as a Bombay Chutney Parma Sandwich crafted by Chef Ajay Chopra, where Mumbai's zesty, spicy chutneys meet the rich, melt-in-your-mouth prosciutto. Chef Guntas Sethi's choice is to wrap the prosciutto around paneer slices, grill it, drizzle it with honey mixed with chilli flakes, and garnish it with mint to create a Prosciutto Wrapped Paneer with Spiced Honey; a sophisticated appetiser with a sweet-spicy kick.
5. Belgium's Dark chocolate
Belgian dark chocolate is renowned for its exquisite quality. It is characterised by an intense, smooth texture and a deep, complex flavour profile that often includes notes of berries, nuts, and subtle hints of spice. While Chef Ajay Chopra notes that it adds depth of texture and flavour to the beloved Indian Gujiya, with a balanced combination of crisp, flaky pastry and bittersweet chocolate, Chef Guntas Sethi shares that dessert lovers can also use this premium ingredient to craft a Belgian Dark Chocolate Chai Fondue, where the dark chocolate is melted with a touch of milk and chai spices. Serve this India-inspired fondue with fresh fruit or mini gulab jamuns to create moments of pure, luxuriant indulgence.
6. Portugal's Portwijn PDO Wine
Classy, enjoyable dining experiences often begin or end with wine. This Portuguese sweet red wine is one of the finest choices for such moments. A fortified wine hailing from one of the oldest wine-producing regions in the world, it has rich, complex flavours and a sweet, aromatic profile. Chef Ajay Chopra infuses it into gulab jamun, creating a luscious balance between the warm, spiced sweetness of the gulab jamun syrup and the notes of dark fruits, spices, and caramel that characterises the wine. Chef Guntas Sethi uses the wine to prepare Port Wine and Masala Poached Pears, which, served with a sprinkling of crushed pistachios or saffron, makes for a truly refined dessert.
So, give free rein to your imagination and creativity experiment and create your own brand of culinary magic with fusion food.
