Go Latino

Spicy Tex-Mex food topped with fiery red tomatoes and heaps of jalapenos is the farthest we go towards experiencing southern American food. But American chef George Kaslow will tell you that there is more to the southern spread than nachos and salsa. For a more lavish taste of South American fare,check out Mist,The Park,in Connaught Place,where a sumptuous brunch includes Okra Gumbo,Silver Queen Corn Pudding,Old Bay Crusted Shrimp and Southern Fried Chicken.

Meanwhile,Olive Beach at Diplomat Enclave is rustling up Jambalays and Pecan Pies today as part of its project — interpreting progressive Mediterranean cuisine,which is sponsored by the Southern United States Trade Association,a non-profit agricultural export trade development association. “As part of a culinary programme,12 Indian chefs were sent to the John Folse Culinary Institute in Louisiana,where they learnt the nuances Southern American cooking,” says Kaslow,professor at the Institute,who is rustling up recipes like South Carolina Barbeque,Alabama Soul Food,Creole and Cajun.

“Tex-Mex food does not have the individuality of any other Latin American cuisine. The Southern American cuisine is a melting pot of influences from France and Spain that are evident in south Louisiana. There is also a German influence in the dairy industry and sausage making while the African-Americans introduced okra to us and Italians in the late 1800s brought tomatoes to Creole cuisine,” he says. Now that you know the history,it’s time to dig in.

Contact:

Olive Beach,Hotel Diplomat: 9810877701

Mist,The Park: 23361193