A Mediterranean Symphony at Spice Kitchen – A Feast of Flavours and Heritage (Until March 30)

Some dining experiences merely satisfy the palate; others transport the soul. The Mediterranean Food Festival at Spice Kitchen, JW Marriott Pune, is unquestionably the latter—a masterfully orchestrated culinary odyssey that celebrates the flavours of ancient civilizations. Running until March 30, this festival is a tribute to the gastronomic heritage of the Greeks, Romans, Egyptians, and Phoenicians, thoughtfully curated to encapsulate the essence of the Mediterranean region.

From the moment I stepped into Spice Kitchen, the air was heavy with the intoxicating aromas of slow-roasted meats, charred peppers, citrus zest, and fresh herbs—a sensory prelude to an experience that would unfold like a culinary symphony. Mediterranean cuisine has long been revered for its balance of bold flavours, wholesome ingredients, and heart-healthy benefits, but what set this festival apart was its impeccable execution and unwavering commitment to authenticity.

The Feast Begins

I started my meal with the Crème du Barry, a French cauliflower soup known for its velvety smoothness. It was delicate yet indulgent, with the natural sweetness of cauliflower elevated by a whisper of nutmeg. The richness of cream and butter rounded out the flavours, making it a comforting yet elegant start.

Moving on to the starters, I first tried the Falafel, the Lebanese chickpea fritters, crisp on the outside, soft within, with earthy cumin and garlic singing in harmony. A cooling tahini dip added the perfect contrast. Next came the Patatas Bravas, a Spanish tapas staple, where crispy golden potatoes were drenched in a smoky, slightly spicy bravas sauce. The hint of paprika and vinegar balanced the richness beautifully.

The Pateis de Peix, Portuguese fish croquettes, were light yet creamy, with a mild brininess that paired well with the fresh herbs laced through the mixture. Then came the Brik Dannouni, a Tunisian lamb puff pastry, where the paper-thin crust gave way to an aromatic, spice-laden lamb filling. The interplay of cinnamon, cumin, and a touch of harissa added depth, making this dish an instant favourite.

The Heart of the Meal

Among the main courses, I first tried the Ghapama, a Turkish stuffed pumpkin rice dish. The subtle sweetness of caramelized pumpkin melded beautifully with fragrant rice, nuts, and dried fruits, while warm spices like cinnamon and clove added a festive charm.

Next, the Marrakesh Tagine, a Moroccan vegetable stew, stole my attention. Slow-cooked with a symphony of spices—cumin, saffron, and preserved lemons—it was rich in layers of warmth, acidity, and earthiness. The vegetables were tender yet distinct, allowing each ingredient to shine.

The Moussaka, Greece’s famous eggplant casserole, was sheer comfort food. The silky eggplant absorbed the robust, spiced meat sauce, while the béchamel provided a creamy, decadent contrast. The slight hint of cinnamon was a masterstroke, lending subtle warmth that lingered on the palate.  

Then came the Risotto di Champignon, an Italian mushroom risotto, where the earthy umami of mushrooms met the perfect creaminess of al dente rice, all tied together by a touch of Parmesan and white wine.

The Bouillabaisse Marseillaise, a French saffron fish stew, was a complex yet delicate seafood broth, infused with saffron, fennel, and garlic. Every spoonful carried layers of briny depth, complemented by the rouille sauce, which added a garlicky richness.

The Filetto Mignon di Maiale, a Monaco-style pork stew, was hearty and refined. The wine-based sauce was deep and soulful, the slow-cooked pork meltingly tender, while the notes of garlic, thyme, and mustard added a gourmet touch.

The Frango Alhoe Mel, a Portuguese garlic and honey chicken, was a delightful interplay of sweet and savoury. The crispy golden skin gave way to succulent, flavourful meat, enhanced by a touch of citrus and fresh rosemary.

The Grand Finale: Desserts

No Mediterranean feast is complete without a grand finale of desserts. The Espresso Pannacotta was a revelation—silky smooth, deeply infused with coffee, yet balanced by a creamy, vanilla-kissed sweetness.

Next came the Tarte au Citron, a French lemon cheesecake. The zesty, tangy curd was balanced against the creamy, rich base, with a crisp, buttery crust that added the perfect textural contrast.

The Crème Catalina, a Spanish cream caramel, was luxuriously delicate, with a golden, deeply caramelized sugar crust that cracked perfectly under the spoon. The hint of bitterness from the caramel cut through the richness, making it an indulgence worth every bite.

A Standing Ovation for Culinary Brilliance

At the heart of this culinary masterpiece stood Chef Alexandre Kerbouz, a maestro of Mediterranean cuisine, whose impeccable craftsmanship and deep-rooted passion were evident in every dish that graced the table. Having honed his skills in Michelin-starred establishments such as Maison du Sake, George V, and Le Bristol Paris, he possesses an unparalleled ability to blend heritage with modern artistry, transforming classic Mediterranean flavours into elevated gastronomic wonders. Every plate reflected not just his mastery of technique but also an intuitive understanding of balance, texture, and the delicate dance of flavours. His creations carried the essence of sun-drenched coastlines, bustling markets, and the timeless traditions of Mediterranean kitchens, yet were executed with the finesse of a visionary who dares to innovate while honouring the soul of the cuisine. His artistry was not merely about cooking—it was storytelling on a plate, with each dish unfolding layers of history, culture, and the spirit of the Mediterranean way of life.

My deepest admiration extends to Executive Chef Mihir Kane, a culinary leader whose vision and meticulous attention to detail transformed this festival into an unparalleled experience. His ability to orchestrate such a diverse and intricate menu, while ensuring that each dish remained authentic, evocative, and flawless, speaks volumes about his expertise and commitment to excellence. More than just a leader in the kitchen, Chef Mihir is an artist, a mentor, and a perfectionist, whose relentless pursuit of quality and innovation is evident in every aspect of this festival. He brings a harmonious blend of structure and creativity, allowing flavours to shine while maintaining the high standards of a world-class culinary experience. His work is not just about preparing meals; it is about curating emotions and crafting unforgettable moments through food.

A resounding applause also goes to Chef Henzil Saldanha, whose dedication to authenticity and precision added layers of depth and soul to every dish. His ability to capture the essence of traditional Mediterranean flavours while infusing them with an elegant touch is nothing short of remarkable. Whether it was the delicate handling of seafood, the perfect execution of spice blends, or the meticulous layering of textures, his expertise brought a profound sense of place and nostalgia to the festival. His deep respect for ingredients and traditional cooking techniques ensured that each dish was not just a replication but a true embodiment of the Mediterranean culinary ethos.

Apart from the special Mediterranean Fare, the Festival of weekend Flavours was a true gastronomic delight. The usual buffet spread was nothing short of extraordinary, leaving diners in awe of the variety, quality, and finesse on display. The well-deserved appreciation goes to the following culinary maestros:

A standing ovation to Chef Bhuralal Prajapati, who elevated vegetarian cuisine with creativity and depth, transforming simple ingredients into vibrant, flavour-packed masterpieces that honoured tradition while embracing innovation.

Applause to Chef Anil, a true grill and roast expert, whose skill with fire and seasoning resulted in succulent, perfectly charred dishes, rich with smoky depth and umami. His expertise made every bite unforgettable.

And of course, Executive Sous Chef Nilesh Vaidya, whose leadership, precision, and coordination ensured a seamless, world-class dining experience. His dedication to excellence was the backbone of this remarkable festival.

A special mention to newly appointed Jr. Sous Chef Shreyas S., whose expertise in European delicacies brought refined flavours, authenticity, and finesse to the table. His dedication and passion added a distinct touch, making every dish a delightful experience.

Immense appreciation is also due to Chef Vikas, whose mastery over pastry and desserts turned every creation into a grand finale—a perfect blend of precision, artistry, and indulgence. His delicate balance of flavours and textures made each bite a celebration.

Together, these exceptional chefs infused passion, creativity, and skill into every dish, crafting a culinary journey that will be remembered long after the last bite.

Of course, such an extraordinary experience would not have been possible without the exceptional dedication of the F&B Service Brigade—Rajan, Abhishek, and Nikhil (Team of Managers), along with Priyanka, Kamal, Ajay, Deep and Arjun—whose seamless service, warmth, and attention to detail elevated the entire dining experience.

Their unwavering commitment to hospitality ensured that every guest felt welcomed and valued, while their expertise in pairing, presentation, and personalized service added an extra layer of excellence. It was their grace under pressure, intuitive understanding of guest needs, and passion for perfection that made this festival not just a feast for the palate, but a truly immersive journey.

With every elegantly placed dish, every well-timed pour, and every thoughtful interaction, they orchestrated a flawless symphony of service, ensuring that the heart of hospitality shone as brightly as the cuisine itself.

A heartfelt appreciation to Mr. Peeyush Bhushan (Director F&B), Mr. Sidhartha Tripathi (Associate Director F&B), and Mr. Amit Negi (Director Restaurants) for their visionary leadership in curating this exceptional festival. Showcasing the world’s healthiest cuisine—abundant in Omega-3, antioxidants, and fibre—this culinary celebration not only delighted the palate but also championed longevity and heart health for our esteemed JW diners.

Together, the extraordinary teams crafted an experience that was far more than just a meal—it was a journey, a celebration, and a heartfelt tribute to one of the world’s most beloved cuisines.

Final Thoughts

Mediterranean cuisine is not just a celebration of taste—it is a testament to well-being, rich in antioxidants, omega-3s, and fibre, promoting longevity and heart health. From rustic village kitchens to fine dining establishments, it continues to be one of the world’s most cherished and healthful diets.

The Mediterranean Food Festival at Spice Kitchen is more than a feast—it is homage to history, culture, and culinary artistry. Running until March 30, it is an invitation to embark on a journey of flavours, textures, and stories woven through centuries of tradition. If you have yet to witness this spectacular spread, make your reservations now—for this is not just dinner; it is an unparalleled gastronomic performance.

By Manav Kaushik

Please Don’t Waste Food (DWF)