India > Flavours of Greece August 1, 2007
Posted by grhomeboy in HMN>GreekTasteWorld.trackback
Even if the Greek language remains a mystery for most Indians, the food from the region is not
That the Mediterranean food has proved to be a hit among Delhiites is now a given. Whether it is the various types of pizzas, or even pasta or falafel, food from Italy, Spain and Lebanon has been drawing appreciative responses from a lot of people. Jostling for space among the cuisines from the sunny climes is Greek food. It’s Greek To Me, which started last year in an upmarket south Delhi locality, has launched its second outlet, in Defence Colony Market.
“There are a lot of expatriates here who are appreciative of our dishes so it made sense for us to launch another store,” says Kanav Grover, one of the owners of the restaurant. “We wanted to focus on cuisine from a single country. We researched for some months. And as there are already a number of Italian or other restaurants, we three partners settled for Greek cuisine,” says Grover.
Greek food is characterised by its extensive use of olive oil, says Grover, besides the extensive use of feta and grills. “Greeks are fairly similar to Indians. They are hardworking people and eat heartily at mealtimes. So our portions are pretty big too,” elaborates Grover. The restaurant offers a wide range of dishes, soups, dips, salads, mezze and, of course, main courses. You could start with a soup like the Hellenic Faki Broth or the Avgolemono and come to crunchy salads.
The mezzes come in a wide range, many of which are seafood based. These include marinated squid platter, prawn Skaithos, Santorini fish fingers and others. There are chicken or veg dishes like souvlaki, choice of chicken or lamb chunks, skewered with bell pepper and onions grilled and served with tzatziki, as well. But do not get trapped in this course, for the main course awaits you. From the more commonplace salmon steak to river sole fillet to exotic koto psari pilafi, choice of chicken or seafood, pilafi of Greek rice, kalamari, prawns, snapper and chicken chirozo or the baked chicken vasilikos, seared chicken breast with scarmozza cheese, mushroom and ham drizzled with creamy pesto sauce topped with almonds, and vegetable moussaka, sauteed eggplant layered with zucchini, scallions, tomatoes, carrots, green peppers and herbs baked with assorted cheese, there is a lot to choose from.
Though there are many delicious dips, an integral part of Greek food, the special ones include tzatziki, shredded and pressed cucumber with garlic, yogurt and olive oil, or hummus, chickpeas blended with garlic, olive oil, lemon juice and tahini. Most dishes are accompanied by dips, though you can order them separately too. Do not miss the Greek chocolate magic souffle for a wonderful rounding off. The food is balanced between vegetarian and non-vegetarian.
“We have taken care to see that there are enough vegetarian options,” says Grover. “We have an open kitchen, so you can see what is going into preparing your dish,” he says. Is it a challenge getting the raw materials? “We import about 70% of our ingredients from various places in Europe, though our meats and seafood are local,” he says.
The prices are competitive too, and the target clientele comprises mid-level executives and families. The restaurnt too has inviting sea blue sofas with cushions that one could just sink into after a relaxed meal. Next time you want to try out something new, do it the Greek way!
