French are the connoisseurs of food and wine. Their reputation rests upon centuries of palatable indulgences. Italian’s exported the two of the most loved P’s to the world: Pizza and Pasta. Now, slowly, but surely, the world is gathering around the last kitchen of Europe in Spain to savour the tangy flavours.

The country of rousing Bullfights and sensually delightful flamenco has a lot to offer to anyone who likes to have his/her tastes buds tingling all the time. Spain’s colourful history has given Spanish cuisine such exotic tastes that one wouldn’t find anywhere else in the world. It’s simply a gourmet’s delight. Influences range from Visigoth to Roman and the mighty Moors, who, during their 800-year reign brought with them the spices and the oriental flavours to Spain.

Spanish cuisine is essentially family based and recipes are traditionally part of family heritage. No two families in Spain cook their ‘Tapas’ - a snack that Spanish have for their breakfasts, lunches and dinners. Food is not just a means to keep body and soul together. It is a daily ritual around which communities socialise and learn to preserve the man, the family and society. There is no better example of people of a country who have cherished their cuisine as much as the Spanish.

A typical Spanish kitchen is a olive-heaven. Rich green olives – fruit and the oil - are to be found in profusion. Spaniards are very fond of garlic. They love all types of sweet and hot peppers and their beloved ‘jamon serrano’ - which means "mountain" ham because it is frequently made in mountain regions where cold winters and hot summers contribute to the curing process. Though, Spaniards don’t like their food too spicy, still they use a few spices quite frequently. Peppers – ‘Pimientos’ – both red and green, and the prized ‘piquillo’ peppers, are widely used in Spanish cooking. Saffron is the most expensive of all spices used in any cuisine, anywhere in the world, but finds a special place in Spanish cooking. Grown in La Mancha and Murcia the orange-coloured threads are steeped in a little water before being added to the best-known Spanish dishes such as Paella. Sweet, vine-ripened tomatoes are one of the glories of the Spanish summer. They go into salads, fresh tomato sauce and, of course, Gazpacho - Spain’s famous cold summer soup.

A wide range of sausages are produced in Spain. Chorizo is probably the best known. Fish and seafood are generally fried in olive oil, grilled over coals, or made into earthy soups and stews. Almonds, walnuts, chestnuts and hazelnuts are often used in savoury dishes to thicken and enrich sauces. Tapas is a food almost every Spaniard grows up on. Tapas are small portions of foods, both hot and cold, served in wine bars and taverns. With them, you drink dry Spanish sherry, wine, cider or beer.

Regions with diverse features and climatic conditions divide Spain. Each has its own culinary traditions. The north-western region known as Galicia, is known for its ancient Celtic heritage. Meat and fish pies are relished here along with famed scallops and fine veal.

Farther east along the coast, Asturias is famous for its legendary bean dish, ‘Fabada’, and a strong blue cheese, ‘Queso Cabrales’. Basque cooking is world famous, and its codfish recipes. ‘Pil-pil’ and delicious baby eels are some of Spain’s finest food attractions originating from Basque countryside. Cataluña, the land of casseroles, is considered the most gastronomically distinctive and exciting region of Spain. Catalan cuisine is inventive with fish, such as mixed seafood zarzuela, meats or poultry, which are typically combined with local fruits. Besides these typical dishes, there are its fine sausages, cheeses and regional sauces, some of them world famous, such as ‘ali-oli’, made with garlic and olive oil.

Valencia is a region of tidal flatlands and is famous for its rice preparations. Besides the famous "paella", the Valencians can prepare exquisite rice dishes with many different types of ingredients - meat, chicken, seafood, vegetables or fish. Andalucia is the land of fried food. Its fried fish is delectable. The famous summer time soup ‘Gazpacho’ comes from this parched and arid region. Gazpacho is an exquisite cold vegetable soup. Central Spain is known for its roasts - lamb, veal, sucking pig, young goat and other meats, that are slowly roasted in wood ovens to give an especially delicious texture and taste. Madrid, capital of Spain, deserves special mention. Despite not having a specific cuisine, per se, its strong identity has made a mark on a large number of typical dishes from the city. Among them are "cocido madrileño", a nourishing meat and vegetable stew, Madrid style triple and exquisite sweets. Island cuisine is an important part of Spanish cooking.

The Balearic Isles have given certain celebrated specialties to the world. Among them, is mayonnaise, originally created in the city of Mahon, in Menorca. In Mallorca, ‘ensaimadas’ are exquisite light pastries, while "sobrasada" is a tasty sausage.

Spanish cooking is has always been home cooking, based on recipes handed down through generations, but some of the best of Spanish cooking the day, is being created by expert chefs in country’s most famous restaurants. Trained in the best restaurants of Paris and elsewhere, they have come back to take inspiration from the traditional dishes and redefined Spanish cuisine.

Spanish cuisine, defies simple categorisation and easy familiarity. Indeed there is probably no other country where the variations in regional cooking offer so many surprising delights to the sophisticated palate. For a gastronome keen on exploring varied tastes, Spanish cuisine is truly a dream come true.