A well-kept and spicy secret: the unusual “Indian” experience that few know about and only a few can enjoy

CORDOBA.- From the outside, the front of the house says nothing. inside, in certain nightsit becomes a “palace” of India. Has the smellsthe flavorsthe colors that allow a trip thousands of kilometers without leaving Cordova the host is luis librettia graduate in painting and a teacher of plastic arts, received at the National University of Córdoba (UNC), who studied set design at the Teatro Colón.

Until nine years ago, he dedicated his life to exhibitions, fashion production and the setting of restaurants and nightclubs in Córdoba. “He was the ‘weird’ because he did different thingsI always sought to involve the viewer through all the senses. Not everyone has the same perception”, Libretti told LA NACION.

Libretti sets his house like a “palace” in India.

Emphasize that the Indiain that aspect, “activates all the senses”. It refers that the country has the “duality” between the ostentatiousness of the palaces and the extreme poverty of a large part of the population. Libretti has always felt attracted to that country, since he began to study art.

“Has a fusion between the Turkish and Arabic style and the oriental, from Japan and China -reviews-. I always liked the ornate and India represents that line”.

On his frequent trips to New York, Libretti frequented an Indian restaurant where he ended up befriending the waiters, the cook and the owner. “They let me into the kitchen, they gave me spices and I began to take a liking to cooking,” he says. In Córdoba, he studied international cuisine and, shortly after, traveled to north india.

Libretti has always admired the Indian style and in his proposal he brings together colours, flavors and aromas.
Libretti has always admired the Indian style and in his proposal he brings together colours, flavors and aromas.

ranjit, your local guide took you on a tour street food stalls, restaurants that he himself had looked for in guidebooks and even some parties. In the middle of that tour, he also ate and learned some recipes at Ranjit’s family home: “It is genuine food, the one that is made daily. His mother taught me and invited me with a dish that they prepare to entertain, the malai”.

back from the trip, “euphoric” for India, he decided to celebrate his birthday with those flavors, smells and colors. He set his house and seduced his friends so much that nine of them asked him to throw similar parties for them. “Those who came to the meetings later called me to organize other similar ones and so on. Indian experiences began to spread“, he repeat.

The proposal is for a minimum of six and a maximum of ten.
The proposal is for a minimum of six and a maximum of ten.

In the midst of this maelstrom, a brain tumor was detected, he had to undergo surgery and some physical limitations remained. “After a few months I couldn’t be more still and I decided that something had to be done; Thus was born the idea of ​​a restaurant in my house but that it was more than food, that it was an invitation to spend a night in Indiaresume.

The address is unknown until the reservation is confirmed. The minimum group is six people and the maximum is ten. In addition to eating – four starters, two main courses and two desserts – they make some basic ritualslike the traditional offerings to Buddha.

Libretti chooses to cook the typical dishes. samosas (species of empanadas stuffed with vegetables); Palak Paneer (spinach cream with a feta-like cheese); tikka (chicken marinated with yogurt and spices); raita (of cucumbers or carrots with natural yogurth); lentil dal; idli breads (steamed rice flour and lentil flour) and Malay (chicken with coconut milk, pineapple and spices).

Flavors and aromas of India in a Cordovan house.
Flavors and aromas of India in a Cordovan house.

After dinner, for desserts, Libretti chooses some lighter versions of the traditional Indian ones. For example, passion fruit cream with mango compote and coconut flakes or baked seasonal fruits, with rose syrup and ginger mascarpone. The menu includes a bottle of wine and two pitchers of ginger lemonade for every six people.

“I just cook less spicy because, the first few times, people didn’t tolerate it and left a lot of food behind, which is a shame”warns. Served in tableware brought from India and in another made by himself.

Tableware from India and made by Libretti himself.
Tableware from India and made by Libretti himself.

He underlines that the rituals that he does in between meals, they are simple and traditional, like the “cleaning of the four elements” that is done before eating; the of make wishes to the buddhagiving them flowers and sweets and the Independence Day (which, in the Hindu calendar, is the festival of lights). “It’s not a dinner, it’s an experience. It is playing with the senses, escaping for a few hours to India”graphics.

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