My Mediterranean Table: Celebration Of Food And Stories Behind It

Introduction and Excerpt from the book 'My My Mediterranean Table: Bringing Home The Flavours' written by Natasha Celmi.

The idea of this book has been simmering away on the back burner for the last couple of years, and now, when I finally write it, I do so with the breeze from the splendid Mediterranean Sea rustling my thoughts. Using my recent travels as the springboard for inspiration, I bring those invigorating flavours and fragrances to your table. The gorgeous coast had me mesmerised, and I came away with a heady hangover of the local smells, sights and culture while leaving a part of me behind. 

My love for food began way back in 2005 when my enterprising father sent me to the small town of Bergamo, Northern Italy, to learn the art of making gelato (artisanal Italian ice cream). Mama Mia, the first gelato chain in India, was launched as a result. My work as a 22-year-old ice cream chef and entrepreneur took me to Italy on multiple occasions, and thus began my exciting foray into exploring delectable Italian food, including many dishes I had never tasted before. 

Excerpt 

Travel is an excellent teacher and a great way to expand one's horizons. Bringing back exotic ingredients from my travels, I tried to recreate similar flavours at home. Inspired by Julia Roberts in 'Eat, Pray, Love', I enrolled myself in a cooking school in Florence. Exploring local markets and interacting with restaurant chefs helped me learn more about the local ingredients and cooking styles. Over the years, my food explorations extended further to the Greek Isles, the streets of Istanbul and the tapas bars of Barcelona. What amazed me more was the passion with which meals were put together, the welcoming smiles and the spirited discussions of whose Nonna's recipes were better. The Indian in me felt right at home. 

Meeting my Italian husband, who is from Naples, Southern Italy, a few years later cemented my fascination with the regional cuisine. Reflections on our diverse culture can be found in my recipes and have played a part in defining my culinary style. If you thought large families of aunts, uncles and cousins living, laughing and eating together existed only in India, think again.

It was in my in-law's kitchen where I discovered the joy of spending hours preparing a meal together, where both men and women are equally invested in cooking. 

Sunday mornings typically mean buying fresh seasonal vegetables and fish from the trusted local vendor, followed by endless debates on how they should be cooked- fried or baked, with or without garlic, and so on! A bubbling cacophony in the kitchen dotted with jokes and quirky stories are as much a part of the mise-en-place. When the lady of the house throws the pasta into the water, the family gathers around the table; the wine is poured, and bread is passed around. It is considered disrespectful to let the pasta wait for you. Not too different from my dear mother in India calling out to us when hot rotis come off the tawa. 

My Mediterranean Table is a celebration of food. The fondest memories are made gathered around a table laden with good food. The food in this book is from tables that have their unique stories - stories from history, stories about love and struggle, which tell us why and how the dish was created. It is an intimate expression of culture; more personally, this is food embedded in my edible archives - recipes from our family home, homes of dear friends and of those I have met along the way. Be it a simple weekday meal with your partner or an elaborate feast with your favourite people, the flavours in this book are sure to bring you pleasure and joy. 

While my first book, Fast Fresh Flavourful, was all about quick everyday meals featuring global flavours in a local kitchen, My Mediterranean Table is a culinary holiday around the spectacular Mediterranean Coast. From Spain to Cyprus and from Turkey down to Tunisia, I have picked out dishes which can be made effortlessly while yielding maximum flavour.

 The aim is to simplify each dish by combining local produce found at your neighbourhood grocer with my signature shortcuts to suit a busy urban lifestyle. Once you master a few basic sauces, fillings and cooking techniques, it is the same elements used in different variations and repurposed to create something new.

While each country's cuisine does have its unique character, there is an underlying similarity that ties the beautiful food of this region together. You will spot a lot of ingredients and flavours which are common in Indian cuisine as well. As they say, same same, but different? 

Research has shown just how healthy the food of Mediterranean culture is, with olive oil being at the heart of it. The abundance of vibrant salads, healthy and light mezze spreads, wholesome stews of humble beans and nuts, fresh seafood and a touch of spice form the foundation of Mediterranean cuisine. With this book, you only need to set sail as far as your kitchen to experience the true taste of the Mediterranean. Bon voyage/Buon viaggio/Buen viaje! 

THE GRAND MEDITERRANEAN

Our journey with this book takes us to the shores of Spain, France, Italy, Greece, Cyprus and Turkey while moving east to the Levantine region of Syria, Lebanon, Israel and Jordan. We then circle in towards Northern Africa through Egypt and then on to Libya, Tunisia, Algeria and Morocco. 

Travel, for me, is always about food. Savouring local flavours and learning from the people is an essential aspect of my exploration. While eating at fancy restaurants is great, the soul of culture lies in its home-cooked food - unadulterated, honest and brimming with emotions, traditions and stories. Get a taste of Turkey and Lebanon with a lavish and healthy mezze spread along with refreshing salads and decadent kebabs, then head to its neighbour Greece for some cosy moussaka and spinach rice. Tuck into wholesome Moroccan stews and tagines with healthy grains. Take a ferry across to Sicily and Southern Italy for some pizza, gnocchi and the freshest seafood creations. Head west to France for a robust coq au vin, cheesy gratins and a taste of the local patisserie with some indulgent desserts. Finally, hit the trendy tapas bars of Barcelona for a taste of tortillas, patatas bravas and gambas al ajillo. Don't forget to chill your favourite bottle of vino! 

By pairing Mediterranean flavours with local produce while staying true to my mantra of 'fast, fresh, flavourful', I hope to demystify these exotic dishes so you can cook them with minimal effort and achieve the utmost flavour. 

Natasha Celmi, Author of her second cookbook 'My Mediterranean Table.'

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