A Spanish sojourn

A four-course Spanish meal enticed the palates of guests at Sanctum, Chancery Pavilion recently. The menu included entrees like the sinful broccoli soup and grilled aubergine salad with balsamic vinaigrette. 

The other treats included grilled salmon over green sauce, wild mushroom risotto and beer infused marinated chicken while the desserts consisted of white chocolate mousse, liquid mango sphere and apple fires and strawberry ketchup.

The new menu was launched on the occasion of Sanctum’s first anniversary and was designed by Joaquin Albarreal, the Spanish head chef of the restaurant.

He said, “My culinary journey at Sanctum has been one of the most interesting ones by far. The City is a gourmand’s paradise and the people here understand the nuances of international cuisine.

The menu is my tribute to Spain. We have taken traditional Spanish recipes and given them a modern touch.”

 Joachim added that Sanctum wanted to present something new and different for the culinary lovers and hence was looking at creating some authentic dishes.

 “Hotels here don’t have a variety of Spanish dishes and I had hoped to recreate a few of my home dishes here as I was missing Spain. I have taken traditional Spanish spices and made items that are tasty.”

On being asked if he liked Indian food, he laughed, “It is spicy and initially, it took some time for me to get the taste of it. But I love Indian food now.”

He added, “Spanish and Indian cuisines are very different in terms of techniques, ingredients and flavours. Chicken ‘tandoori’ here is cooked very differently from the way it is done in Spain.

So I am learning a lot here. I try to mix Spanish techniques and Indian or Mediterranean flavours sometimes.”

He said that the response to Spanish cuisine has been delightful. “It does appeal to everyone’s palate. I try to modify and balance everything to suit everyone’s taste but the basics are the same.”