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7. On a Culinary Voyage to The Sun-Kissed Shores of the Mediterranean With Natasha Celmi

Natasha Celmi is a culinary trailblazer, a renowned chef, a food blogger, and an entrepreneur who began her culinary journey in 2005 with 'Mama Mia! Gelato,' a venture that offers gourmet artisan ice cream and desserts. She learnt the art from her Italian husband, took training at culinary schools in Italy and Singapore, and learned from chefs and experts in the industry.

Celmi takes us on a journey filled with fresh flavours and delish recipes with her latest masterpiece, 'My Mediterranean Table'. In this culinary odyssey, she expertly simplifies classic dishes from various Mediterranean countries, offering over 80 tantalising recipes that promise to awaken our taste buds.

We sat down with Natasha to unlock the secrets of how simple ingredients and a dash of passion can create extraordinary dishes that delight and inspire.

Congratulations on the launch of your second cookbook, 'My Mediterranean Table’. Please tell us how the book came about and what your inspiration was behind it. And why did you choose Mediterranean cuisine?

Natasha Celmi: Thank you so much. For many years, I've been dividing my time between India and Italy. I've been doing this because of my gelato business and because my husband is from Southern Italy. While exploring the beautiful countries in Southern Europe, I fell in love with their fresh and healthy food and their lively culture. This book is a way to share the delicious flavours of Spain, France, Italy, Lebanon, and more with people in India and all over the world. It also takes you on an imaginary vacation through these sunny lands with pictures and descriptions. You can experience their amazing food and soak in the wonderful atmosphere.

How do you incorporate your travel experiences into your cooking? Can you give an example of a dish from your book that was heavily influenced by a specific place you visited?

Natasha Celmi: Each dish in the book bears the influence of my travel experiences. From Spain, we have patatas bravas and gazpacho. My visit to Sicily and other parts of Italy inspired numerous Italian recipes. Recently, Greece contributed to Greek salad, stuffed peppers, Greek chicken soup, and more.

As a chef, how do you strike a balance between honouring the authenticity of a regional dish and incorporating your personal touch and creativity?

Natasha Celmi: As a chef, I enjoy adding my personal touch to everything I create. It's fun to give a classic dish a unique flavour twist by using local ingredients and finding quicker cooking methods. That's exactly what ‘My Mediterranean Table’ does. It takes traditional European recipes, simplifies them, and adjusts the flavours to suit the Indian taste buds and kitchen ingredients. With this book, you'll discover simplified yet delicious versions of beloved European dishes, perfectly suited for your palate and pantry.

The book also includes some family recipes… Can you provide a sneak peek into one of them?

Natasha Celmi: My husband's family is from Naples, Southern Italy, and I've learned a lot about their regional home cooking from my in-laws. In fact, I've included a special dish in the book called ‘My Father-in-law's Seafood Spaghetti’, which he always prepares for family gatherings. Just like in Indian homes, large families and Sunday feasts are a big part of the culture here, and food is a joyful celebration. This book is a collection of recipes from my family, friends, and people I've met along the way. The Gazpacho recipe, for example, comes from the Spanish mother of a dear friend.

The Mediterranean diet is known for its health benefits. How have you incorporated it into the recipes featured in your book?

Natasha Celmi: Studies have proven that Mediterranean food is super healthy, with olive oil being a key ingredient. It's all about colourful salads, light and healthy mezze spreads, hearty stews with beans and nuts, fresh seafood, and a hint of spice. This book brings the true flavours of the Mediterranean right to your kitchen. Every recipe in the collection promotes a healthy lifestyle and avoids deep-frying and processed ingredients. I emphasise on fresh, minimalistic elements. Dishes are either oven-roasted or pan-fried with the goodness of olive oil. The sauces are homemade which replace store-bought options, prioritising the use of wholesome, nourishing ingredients. There's a deliberate focus on health, with no excessive sweetness or reliance on canned and jarred products.

Any tips and tricks that you would like to share while preparing exotic dishes?

Natasha Celmi: Marinating meat and seafood is important for tasty dishes. Don't underestimate the power of salt—add it early to enhance the flavours. Remember to taste throughout the cooking process and adjust to your preference. Recipes are just guides; feel free to add your personal touch. In Western cooking, fresh ingredients like vegetables, fish, and chicken take the spotlight, while in Eastern styles, spices and sauces play a bigger role. Opt for seasonal produce to bring out the best flavours. Prioritise good quality ingredients for delicious results.

What is your go-to cuisine?

Natasha Celmi: Italian, Greek, and Lebanese cuisine. These food cuisines go far beyond the usual dishes we know. Join me on a special journey where we discover healthy, light, and delicate flavours. Let's explore the depths of these cuisines, going beyond the ordinary and uncovering their true essence.

Finally, what are your future plans?

Natasha Celmi: I plan to continue workshops and pop-up dinners in India and Europe, showcasing culinary skills, fostering cultural exchange, and seeking growth opportunities.