UiTV Search
 

 

 

 

 

Curated 8-course menu, heady wines make for perfect ambience

To this end, using both ancient and modern cooking styles, he has achieved a perfect balance in cooking, thoughtful flavours and imaginative presentation.

Gurugram, March 2 (UITV/IANS) It can't get any more niche than this: A curated eight-course meal, accompanied by four different wines, only on Saturdays, within a tony club, arguably the swishest in this tech hub adjacent to the national capital, restricted to 14 diners and one that doesn't really burn a hole in the pockets of those who want to raise fine dining to the next level.

"We aim to appeal to the Epicurean palate and deliver a unique fusion of flavours, textures and taste in epic proportions," says Executive Sous Chef Abhishek Gupta of the Leela Ambience hotel here who has been serving out the special Epic Global Cuisine at the otherwise members-only Elitaire Lounge.

"Food is a journey, we create our stories with food for your eyes through our belief and for your palate," explained Gupta, who has worked in Copenhagen's Noma eatery, a Michelin two star-awardee and one of the world's leading restaurants.

"My close work with the research and development team at Noma led me to understand the nuances of their unique dishes. Creatively using local and international produce, I have prepared a signature menu in which the ingredients are given a flavourful progression keeping the global nature of the cuisine in mind," he said.

Healthy Diet and regular exercise with reap benefits in the long run

To this end, using both ancient and modern cooking styles, he has achieved a perfect balance in cooking, thoughtful flavours and imaginative presentation.

What adds to this delectable menu, enticing the five senses, is soothing music, soulful aromas and delicately decorated table spreads with a touch of luxury.

Without much ado, Gupta came up with the first course, freshly squeezed juice of fermented beetroot -- served in a largish, hollowed out beetroot with the stem of a spring onion serving as a straw.

"A batch of beets takes 72 hours at 25 degrees Celsius to evolve in an anaerobic atmosphere," explained Gupta, who believes in gathering influences from global food cultures to make his cooking unique.

Then, in a bowlful of grain, came a finger millet tart -- edamame beans and green peas cooked in their own juices, sour bread sauce, picked roses and seaweed dust, all this in a tart the size of a Rs 10 coin.