Rustic Meets Trendy (Part 2)

Aloo Parantha, Dahi aur Achaar Striking the right balance between tradition and innovation can be tricky indeed, especially when you’re trying to revamp a classic. You need to be able to apply your vision to the dish so that it becomes undeniably yours, yet stay within a certain limit so that it is still recognizable…

Panna Cotta Perfection

A plate with some meticulously piped dots and an untidy dollop, looking like a novice’s attempt at scooping ice-cream, arrives at the table. Confused, I ask the waiter what the dish is, and he shakes the plate a little. And something stirs at the edge of the plate. It’s a panna cotta. Of the two…

Red, White and Green

With its hues of red, white and green, it looked like the Italian flag on a plate. The colours of the dish were reinforced by a liberal dusting of dehydrated tomato, celery and asparagus around the plate. The burrata from the antipasti menu at Ottimo seemed like a literal embodiment of the old adage that…

Not Too Sweet (Part 1)

Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…