Geologists have been warning for a while now that the movement of our planet?s tectonic plates will see the Mediterranean Sea disappear one day. But that may well be in the category of other bogeys used to scare humans, like climate change and global warming. For in the present, the rest of the world is getting enamoured by the cuisine from the region, and new forms of Mediterranean diets are being suggested by experts of various nationalities as a panacea to numerous evils.
?In India, lifestyle diseases pose a greater risk than even AIDS,? says VN Dalmia, chairman, Dalmia Continental. ?And it is very necessary that we move to healthier options.? He advocates the adoption of olive oil in Indian kitchens, an opinion riven with contradictions.
So what makes the cuisine special. For starters, the cuisine is not a single one, but one spanning many nations and regions, each with its unique characteristics. What unites them are few common points ? the Mediterranean climate, olive oil, an abundance of seafood ? all of which have contributed to increased life spans with a greater immunity from certain diseases, show studies. But the debate on what constitutes Mediterranean cuisine is a matter of conjecture.
?Among individuals aged 70 to 90 years, adherence to a Mediterranean diet and healthful lifestyle is associated with a more than 50% lower rate of all mortality, says Trichopoulou Antonia, MD, from World Health Organisation?s Collaborating Centre for Nutrition. She admits that rather than single foods or nutrients, a global health dietary pattern could exert a protective effect. Something that health and fitness expert Gaurav Sharma agrees with. Cautioning that the use of olive oil alone as a medium may not be preferable to balancing it with other mediums, he says that Indians are generally deficient in Omega 3 fatty acids, which keep cardiovascular problems in check, he advocates the use of olive oil with a balance of mustard oil and ghee. ?The oil that needs to be replaced is refined oil, while olive oil provides a good combination of polyunsaturated fats,? he expostulates.
The benefits of olive oil as a preferred medium are evident as top hotels are using it to prepare Indian food too. Food consultant Bill Marchetti, who prefers the use of extra virgin olive oil, explains by saying that it does not mask the taste of the ingredients. ?The fundamental approach is different in the two cuisines ? while in Indian cooking, the end is clear and the effort is to disguise the flavour of the original ingredient with a rich array of seasoning and flavours, in Mediterranean cuisine, the aim is to bring out the uniqueness of the primary ingredient. So a lot of food is very simple.?
Marchetti draws a parallel between olives and wines, saying the two liked each other and moved in tandem. And most experts agree that wine too plays a major role in the palate all around the Mediterranean region.
?Mediterranean food is not fine dining alone,? says Karen Anand, chef and author. Anand, who introduced Italian dishes in India by the way of Salad bars in Pune and Mumbai in the late 1980s and early 1990s, says it is the right time for Mediterranean food to be popular at various levels. ?The informal trattoria and tasca, which offer a different form of dining experience, should do well in India,? she says.
Most chefs are confident that the cuisine, especially prepared with ingredients closer to the home country, will find greater acceptance. ?In India, everyone has a palate, an opinion on food,? Marchetti says. ?So if the use of say olive oil or herb seasonings is explained properly, it is sure to find greater acceptance here.?
Mohammed Ahmad Sbitri, head, International Olive Oil Council, say that produce like tomato, potato, guava and chilies have found great acceptance in India, and Mediterranean cuisine is headed the same way as Indians, who are genetically the most prone to cardiovascular diseases, opt for healthier lifestyles.
Whether it is the pizza or the pasta, hummus or couscous, experts advocate that they be prepared the southern European way, rather than an excess of toppings, which take away the benefits.