Any plans to travel to the beachy, seafood shores of Goa, India? If you happen to find yourself there, don’t miss out on the Park Hyatt Goa Peruvian cuisine experience.
Travel the more than 16,000 kilometers from Lima to Goa, and you’ll find Peruvian Chef Bruno Andres Santa Cruz Gaudia in all his glory cooking up the permanent Peruvian menu at the Park Hyatt hotel.
What can you expect? Writer for the Economic Times of the India Times, Preeti Verma Lai, got the classic ceviche.
After a grand introduction into Peruvian cuisine and an emphasis on the South American country’s variety of potatoes, Verma Lai reveals that the meal of the night while visiting chef Bruno would be ceviche.
“Peru’s iconic dish is made by marinating fresh, firm fish in citrus juice, and zesting that up with a kiss of aji or spicy sauce. It is not heat-cooked and is probably the quickest dish to rustle,” says Verma Lai according to the “India Times”:http://economictimes.indiatimes.com/magazines/panache/how-peruvian-food-and-papa-are-synonymous-to-each-other/articleshow/49784991.cms.
Verma Lai concluded, “As I dug my spoon into that first slurp of ceviche, I knew far away from the Andes, I was partaking in a Peruvian national heritage.”
What do you think _Living in Peru_ readers? Would ceviche taste just as good in India?
Read the “full article here”:http://economictimes.indiatimes.com/magazines/panache/how-peruvian-food-and-papa-are-synonymous-to-each-other/articleshow/49784991.c