When caviar, truffles and oysters walked into a restaurant

Copyright © HT Digital Streams Limit all rights reserved. Fresh oysters at Navu, Bengaluru. Summary of caviaric bumps to fresh-shocked oysters, chefs contain premium ingredients to add depth and complexity to dishes that create a new and exciting dining experience. If you remove regularly, chances are that you have served some of these ingredients as a doll on your dishes. In the world of fine eateries, chefs increasingly use premium ingredients such as caviar, oysters and truffles to tell a story, challenge perceptions and redefine what an extraordinary meal can be. At Bistro Nāvu, based on Bengaluru, fresh oysters (£ 700 for a set of 4) are shocked to order and served with a homemade Christmas vinegar. Co-founder Kanishka Sharma insists that the dish is not intended to impress. “We don’t really think in terms of exotic. It’s about what curiosity gives rise to and tells a story on the board, ‘she says. This philosophy extends to every ingredient on the menu, from heirloom vegetables to parsnip and even mustard, which they use in ice. “Not because they are unusual, but because it can taste us in new ways and explore texture,” says Sharma. The key, she emphasizes, uses them thoughtfully. “It should add depth to a dish. For us, the balance is to weave these ingredients in our own narrative so that they feel natural and not strange. ‘ They get both farming and wild oysters from the coast of Kerala and Tamil Nadu. At Bar Paradox in Mumbai, chef Varun Totlani offers his guest caviar, not on a pearl spoon that sits on a bed with crushed ice, but in the back of their palms. The instructions are simple: “LIKE IT”. “I loved caviar since I first tried it. Until very recently, the caviar served in India was not of great quality, and yet it was extremely expensive. However, that has now changed with Kaviari OsciEre Prestige [available at Mumbai’s Food Square]which is of excellent quality and at accessible prices. “Bar Paradox also serves caviar as an add -on with Pao de Queijo (cheese bread), and as a fresh garnish to a blue label -based cocktail called” cheap date “, which is priced at a huge £ 10,000. Supeep Kashikar uses caviar to be fried with a turn -out Beignet is, “What do fish eggs do on a dessert?” They hesitate at first, but after the first hap, they understand why it was meant to be there, ‘says Kashikar. Popular alternatives, especially in sushi. A small amount of caviar helps to balance the sweetness in the fried beiget, “Kashikar explains. He says it causes curiosity and excitement for those who have not tried Caviar before, making it an excellent addition to a dish. Look at the full image spicy octopus roast at the Bok goat 3.0 in marathalli, Bengaluru. Balancing of flavor. Luxury ingredients not only bring refinement, but also help restaurants to help memorable experiences, ”adds co -founder Avinash Kapoli, who imports them from Vietnam, Indonesia, Spain and Morocco by a vendor in Mumbai. But why the dependence on imported ingredients can combat local products? Ingredients. We did not have disturbance in our waters because it has never been harvested locally in India. But globalization changes these things, where we can take our ingredients abroad and strange ingredients can reach us. He also considers it a natural evolution of the dining room in India. ‘We compete with the global restaurant scene; These ingredients help diners to make contact with the meals they ate in celebrated restaurants abroad. ‘ Apart from creativity, the logistics to bring these ingredients to the restaurant is an important challenge for chefs. The acquisition, freshness and seasonality are constantly concern. “We work with reputable suppliers who are closely monitored in small, carefully monitored groups to ensure quality and freshness,” says Kapoli. For ingredients such as Octopus, the problem is not available, but consistency. According to Sharma, the acquisition of oysters in India is still a little travel. ‘The challenge is to ensure that the oysters reach us alive. We do not bind oysters to a season in the traditional sense; We bring it in when conditions are right and quality is great. For us, it’s the only season that is important, ‘she says. Take a look at the full Beeld Truffled Tuna Tartare at La Loca Maria, Mumbai. Likewise, the earthly, musky flavors of truffles found a big fan. Several high restaurants show this, especially during the winter months, when fresh truffles are in the season. The table in Mumbai has a truffle omelet with roasted sourdough, while Wasabi by Morimoto incorporates it into Kamameshi, a Japanese rice dish. At La Loca Maria in Bandra, chef Manuel Olveira uses truffles in creative ways, by filling it in chicken wings and adding them to tartars. ‘We do a seasonal menu with fresh truffles every year from December to April. But people call from October to see if the truffles have arrived. Although fresh truffles are expensive, we keep the dishes affordable. I want my guests to really understand the right scent. They usually just tried truffle oil, which has nothing to do with fresh truffles. Fresh truffles were priced at £ 1.5 lakh per kilo and La Loca Maria uses almost a kilo per week. Although the ‘WOW factor’ of these premium ingredients is unmistakable, its use for chefs is driven by the desire to add depth and balance flavors, and also increase the general experience. Nivedita Jayaram Pawar is a food and travel writer in Mumbai. 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