‘Greek cuisine goes beyond Greek salad’

On his maiden trip to India, Vassilis Bekas, the executive chef of the Presidency of Greece, plans to introduce the unique flavours of Greek cuisine to Delhiites. He is here to take part in a food festival in the city in collaboration with the Greek Ministry of Foreign Affairs and the Embassy of Greece. The Secretary General of the MFA for Greeks Abroad and Public Diplomacy, Professor Ioannis Chryssoulakis, inaugurated the event.

‘Greek cuisine offers variety’“I want to change the opinion that Greek cuisine is only about Greek salad. In salads also, we have eggplant salad, and mixed salads that contain boiled vegetables. Northern Greece has the seafood dish which is served with red pepper but not in the rest of Greece. And stuffed tomatoes and vegetables in Central Greece are served with raisins inside, not just rice,” added Bekas, who represents the Chefs’ Club of Attica “Acropolis,” which promotes Greek cuisine abroad.

‘Love Indian ingredients’“I love garam masala, masala chai, samosa, chane, and rogan josh. Rogan josh feels like a recipe from mother’s kitchen,” Bekas shared.

The culinary maestros from Greece have joined forces with ITC Maurya's master chefs to create extraordinary recipes, exclusively available for dinner buffet at the multicuisine all day dining, The Pavilion. The concept is to present the cultural ethos of a destination through a culinary interpretation, and provide a platform for cultural exchange through cuisines.