Sevilla has a wide variety of tapas – both vegetarian and non-vegetarian. You can bite into a chilli garlic mushroom with baked brie or spear a grilled asparagus, served with green garlic and tomato salsa. They have small charcoal grilled lamb chops with honey garlic aioli, chickpea and chorizo stew with potato chips, or bacon wrapped dates stuffed with manchego, a variety of cheese originally made in the La Mancha region.
Anything – served in small quantities — can lead to a tapa. These are dishes that the Indian palate should enjoy. Strangely, there are not enough restaurants serving Spanish food in the metros. You have everything else – from Italian and Vietnamese to Japanese and even Armenian – but hardly any which serve only Spanish. And that’s odd because some of the top chefs in the world are from Spain.
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