Summer Menu 2.0 Flashcards
(15 cards)
Corn Ceviche
Here we have our corn ceviche, now ceviche right off the bat isn’t inherently Indian but rather it is a Peruvian delicacy. Our chef wanted to pay homage to indias vast coastline that stretches over 7000 km through a series of Indian spices and curing agents. In the center we have a yuzu coconut sauce that is surrounded by escolar cured in soy and yuzu with chargrilled corn and crispy corn, we start off by adding in the mirchi leche de Tigre which helps incorporate a touch of acidity while the chilis help give it a touch of heat, then we add our corn chaat which is comprised or chargrilled corn, onions, cilantro and serranos.
Tomato
Here we have our tomato which takes after the Indian street snack known as pakoras. pakoras date back to the 11th century but didn’t become popularized until the 16th century by the Mughal empire which introduced different variations of this street snack. What is fun about our chefs take is the use of local green tomatillos that are stuffed with spiced potatoes and battered in chickpea flour. Underneath we have fresh heirloom tomatoes with a sofrito sauce made from charred tomatoes. Lastly for a touch of texture we have a potato disc dusted with a tomato bomb dust.
Bun Kebab
This was a common delicacy enjoyed by a Mughal emperor as a evening snack, however its origins trace back to a toothless nawab who asked his chef to make him something that he could enjoy, The beef patty featured finely minced meat that gets mixed with onions and lentils, the idea is that it has a galouti effect wher wit melts on your palette. Along with it we also have egg whites, red onions, tamarind and month chuff all held together with a laminated bun-croissant that we call busaant
Kulcha
A flatbread that gets stuffed with spiced paneer and topped off with a lychee and pineapple murabba that helps add a touch of sweetness along with chimichurri, sundried tomatoes, and toasted slivered almonds that provide touches of texture.
Crab Pulissary
The dish draws inspiration by our chefs 100 day journey where he traveled to the state of kerala which lies along indias southern coastal belt, and in this region tamarind and buttermilk are typically used a souring agent within the cuisine. In the center we feature a Maryland blue crab egg roll paired with a soft shell jumbo crab that’s been tossed in a tempura batter to incorporate texture. Lastly we have our pineapple curry either hints of second pressed coconut milk, tamarind, and ginger, as well as curry leaves and kaffir lime aioli to help induce sweet and tangy flavors.
Mushroom Kichidi
Mushroom Khichidi pays homage to its different variations that are found throughout India. At the base we have a rice porridge and lentils that are mixed with enoki and brown beach mushrooms, now the word Khichidi translates to mess so the idea is to add all the elements around the edge and make a mess out of it! 1. First we have the papad cherry with turmeric and masala, 2. Second, our dehydrated moong dal with puffed rice and pear millets, 3. Third, we add our sabudana comprised of puffed sago, dehydrated potato crisps and curry leaves, 4. For a touch of acidity we add our homemade shimeji mushroom pickle, 5. And lastly ghee and white truffle snow, now we mix and make a mess!
Squash Blossom
The squash blossom takes after kumro Phuler bora which comes from the northeastern state of West Bengal where it is known as pumpkin flower fritters or Bengali fritters. In the center we have our squash blossoms that have been stuffed with a spiced pumpkin más and battered in a chickpea flower mixture. Alongside we have touches of green pea tikki and The sauce combines elements such as onions, tomatoes and pine nuts
Dal Muradabi
The dish is a testament to how simple ingredients can be combined to make a flavorful dish, the preparation originated in utter pradesh where there was a Mughal prince who enjoyed dishes packed with flavor, because of this his chef began experimenting with yellow lentils that would be cooked until a fine and creamy texture. To elevate the dish we’ve added our homemade muradabadi masala with red chilis and topped it off with crispy moong lentils, onions and cilantro.
Coorg
This dessert celebrates the city of coorg in karnataka which lies in southern India who is known for their coffee and chocolate. Here our chef has taken a cocoa mass and mixed it with a hazelnut praline that we layer with a golden milk chantilly and chocolate discs that that sit in between vanilla cake. Alongside we have candied almonds and to bring it all together we pour the second main flavor of filtered coffee over top
* Cocoa mass is 100% cocoa with no additives therefore making it vegan
* Bottom : cocoa mass with hazelnut praline
* Center : vegan golden almond milk Chantilly with turmeric and saffron
*Top : vanilla disc
* Vegan Chocolate in between layers dusted with gold
Kulfi
A highly celebrated frozen dessert that dates back to the Mughal empire in the 16th century. This modern take celebrates kulfi with the yoghurt cardamom, saffron, and pistachio avocado that surrounds chia seeds soaked in khus, paired with Alphonso mango, candied pistachios, and a chocolate bee showcasing the use of honey which helps sweeten the kulfi. Lastly alongside we have lemon balm, dill and fennel leaves
Beet Fagottini
This course draws inspiration from Italian cuisine where fagottini is a pouch like pasta that holds veggies or meats. To incorporate fresh and citrus notes we chose to use beet for the structure of the pasta and we’ve stuffed it with toasted pistachios, pomegranate and cream filling.
Foie Gras Cookie
Our chef wanted to showcase how versatile Indian spices can be when used at the right time with the right ingridients, this dish showcases rich and fatty duck liver in combination cream cheese and cherry jam as well as the crunchy textures of a cumin and fenugreek sable.
Lentil Coconut Soup
With our next course we highlight indias coastal flavors, this dish comes from kerala and Tamil Nadu which combines the earthy flavors of lentils with the sweet and creamy flavors of coconut milk. In the center we have our coconut milk and coconut water jellies, with kaffir like and lemongrass that helps aromatize our coconut lentil soup that has hints of turmeric and madras curry powder.
Kala Khatta ( Black Sour) Sorbet
A summer beverage in India made from ripe jamun that’s known for its acidity and sweetness, for our palette cleanser we have our Kala khatta sorbet which is a nostalgic great for our pastry chef when he was growing up in India. The sorbet features ripe Jamun(Black Sour Plum) , chaat masala, Himalayan black salt, roasted cumin, and hints of lime juice for a touch of acidity. In the center we have kokum syrup with salted chia seed crumble with roasted cumin and Himalayan black salt crumble.
Mukhwas
Callebut white golden chocolate with fennel, cardamom, saffron, almonds, and cloves filled with rose , dates, Rose, Fennel, Fruit Ganache, dates, cloves sprayed with chocolate.
