It's nothing but a skilful blending of tradition and innovation. Rajeev Basak answers a few basic questions about the popular phenomenon that is sweeping the cuisine world

In case you haven't got it yet, we're talking about New World Cuisine. Want to know more? Read on...

So, what is New World Cuisine?

It's all about a food adventure that unconventionally mixes and matches traditional ingredients to bring out new textures and tastes that leap across geographical boundaries, cultures and traditions. It heralds a new era where gastronomical indulgence is a spiritual ritual... well almost! Reflecting the flavours of food culled from all over the world, New World Cuisine is a testimony to the spirit of innovation and daring of Master Chefs.

What are some features typical of this cuisine?

Talented young chefs in the New World Cuisine brigade are cooking food that is casual, earthy, bright, respectful of the past, and also highly original. The emphasis on fresh fish, healthy grains and legumes, olive oil and fresh vegetables has the potential to inspire and shape the future for healthy, delicious and environmentally sound food choices.

Why is it popular?

New World Cuisine is characterised by straightforward cooking techniques and defined by bold, strong flavours. This blending of convention with novelty has made it phenomenally popular in restaurants. The only way for the modern chef is by sharing and being responsive to new ideas and therefore breaking down new boundaries. The complexities of choosing from the unknown, to using nothing but the best ingredients, the sheer suspense of an expectant wait, the nervousness in the first bite and the ecstasy... is worth it.

How can one's imagination be used to cook up a 'New World Cuisine' dish at home?

As far as New World Cuisine is concerned, there are no definite parameters or guidelines as to what's to be added to derive something new. It is nothing but constant experimentation in order to get something new, in terms of textures, aromas and taste.

Try This At Home

Mushroom Ceviche On Toast:

1 kg button mushrooms, washed and stems removed

1/3 cup freshly-squeezed lemon juice

1/3 cup freshly-squeezed orange juice

1/3 cup olive oil

1 small red onion, thinly sliced

1 small red bell pepper, seeded and julienne

3 cloves garlic, squeezed through a garlic press

1 tbsp chopped cilantro leaves

salt and pepper to taste

12 triangle-shaped toast pieces for the garnish

Place the mushrooms in a mixing bowl. Add the citrus juices and olive oil, and toss. Allow to rest at room temperature for an hour, tossing occasionally. Add the onion, bell pepper, garlic, cilantro, salt and pepper, and mix well. Refrigerate for about two hours. Let the mushrooms marinate in this mixture for about two hours. Garnish with the toast and serve.