Caviar. There is one thing about the phrase. It sounds prefer it tastes: decadent, clean, buttery. At ITC Grand Chola’s Ottimo Cucina Italiana, Chef Zubin Writer, Chef Culinaire, presents these pearls of luxurious whereas highlighting the complexity of flavours.
The Chef’s Special Caviar Menu that was lately launched at the Italian restaurant, retains updating itself with newer dishes the place caviar performs the lead position. Think fettucine with seafood and caviar; pan seared salmon, Pinot Grigio emulsion, basil oil drizzle, caviar; white asparagus, citrus emulsion, seared scallop and caviar…
“Earlier, before coming up with this menu, I used to source caviar for a few guests who I knew valued the luxury,” says Chef Zubin. He was incorporating truffle in his dishes and wished to introduce one thing new and determined to take it a notch up with caviar. “I thought why not pair it with scallops and white asparagus. Caviar highlights the other ingredients in the food,” he provides.
Caviar served with blini, avocado battuta, glazed purple peppers, mascarpone and cracked pepper cream, egg, citrus shallot glaze, capers, and parsley
| Photo Credit:
Special Arrangement
While there’s a regular stream of friends who need caviar, the chef says he requires prior intimation — a few days — for these dishes. “Not everybody would probably understand or appreciate caviar. It’s an acquired taste,” says the chef who loves the burst of caviar and the delicate fish flavour that comes from it. For now, the restaurant makes use of Ossetra caviar, which comes from the Ossetra sturgeon, and is thought for its darkish, wealthy eggs. It is taken into account one among the world’s most prized caviars, alongside Beluga and Sevruga and generally takes as much as per week to import.
While developing with these programs, Chef Zubin says the most essential factor was to make it possible for the caviar enhances the creation fairly than overpower it. Flavours have been balanced out throughout the trials. New however uncommon meals friendships have been cast, like gnocchi with pumpkin puree and caviar; parmesan panna cotta with caviar and pecan nut crumble, purple pepper relish and caviar. And which is Chef Zubin’s favorite? The Fettucine Alla Scoglio E Caviale, and the lobster tortelli with a basil and aged parmesan emulsion with caviar, he says.
Chef Zubin Writer
| Photo Credit:
Special Arrangement
The chef can be enthusiastic about the wines he has paired with the dishes. Plenty of thought has been put into the grape chosen for every dish, he says, including that they made a daring choice to pair purple wine with the seafood fettucine as an alternative of the conventional white. It works, since the wine is clean and the fettucine has clear, vivid flavours. His completely seared salmon with a crisp pores and skin is paired with a rosé. “The rosé’s acidity compliments the buttery sauce and the salmon. A little sweetness from rosé, saltiness from caviar and earthiness from salmon was the combination I had in mind,” he explains.
One would assume the dessert can be devoid of caviar. But no. Here, gleaming little balls of espresso caviar add drama to a serving of creamy tiramisu. He serves it with a shot of Limoncello. “A match made in heaven,” he smiles.
Prices begin at ₹3,050 plus taxes. For reservations, name: 044 2220 0000.
White asparagus, citrus emulsion, seared scallop, and caviar
| Photo Credit:
Special Arrangement
Potato and leek soup, cuttle fish, pancetta crumble, and caviar
| Photo Credit:
Special Arrangement
