Fine dining Indian

I feel there is an important distinction to make between this and the next post, a tricky one to define, between Fine dining Indian, and Indian fine dining. Many of the ingredients overlap, as doo the flavour palates that the inspiration is drawn from. Yet, like the words I use to describe the posts, a simple change can result in a massive difference.

Voted in the top 10 Asian restaurants Indian Accent presented to me proper inspirational fine dining. The traditionally inspired dining I experienced was created using the methods and approaches, and delivering the same refinement I’ve experienced elsewhere, with a compelling use of textures, colours and flavours.

The culinary experience reminded me that to create a comprehensive and innovative cuisine you can bring in outside influence but they shouldn’t sully the original foundations of flavour by doing so. True to local requirements the general menu was broken in two, offering both a comprehensive vegetarian and non-vegetarian menu, as was the chef’s tasting menu.

Amuse Bouche Blue cheese kulcha – A kulcha is a stuffed naan bread, cooked like a naan on the interior walls of the tandoor.

Pre-starter A short of cauliflower soup flavoured with garam masala

1st course Burrata papdi chaat, tamatar chutney

2nd course Pulled kathai phulka taco (v) / Pulled pork phulka taco

3rd course Tofu medu vedai, kaffir lime gun powder, onion chutney (v) / Tandoori bacon prawns, wasabi malai

4th course Baked aloo and soya chila, chili potato grits (v) / Baked mutton aloo chila, bone marrow curry

Bonus course Tamarind glazed pork rib

5th course Pomegranate kulfi sorbet

6th course Chettinad chicken keema, curry leaf lemon seviyan, sago puffs / Scallop masala, malwani dry shrimp pulau, kokum curry

6th course accompaniments Black dairy dal Wasabi and cucumber raita Indian accent kulchas – bacon / mushroom

7th course Haji ali inspired custard apple cream, jaggery sticky cake, curd cannoli, daulat ki chaat

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