Category: Pootharekulu

This brilliantly plated salad was a riot of colours, textures and tastes. It consisted of confit parsnips, beetroot, black radish and baby carrots tossed in an apple cider vinaigrette, drizzled with nasturtium oil, complete with a nasturtium leaf and topped with a wheat grass crisp. If this doesn’t sound, HOT already, the Best of The Green Bean farm had a sprinkling of black garlic powder which was the very reason I signed up myself for this dinner. Having read up about the process of making black garlic that takes upto two months to show results, this plate simply couldn’t have been missed and was worth a million bucks. Best of ‘The Green Bean’ farm was unlike any salad that I’ve tasted and will remain etched in my mind.

Wood sorrel, Gondhoraj Lime sorbet
Gondhoraj lime is the Indian equivalent of Kaffir lime and is a favourite of the Bengali community. Its flavours were combined with wild wood sorrel to form an aromatic sorbet served in a gondhoraj lime shell. The natural notes hit the spot and the taste lingered in my mouth for a long, long time.

Kalari, Gucci and walnut Thecha, a slice of Kashmir
All regional Kashmiri flavours on a plate! This dish is a modern gastronomical tribute to the valley. You may have had the Kashmiri Tarimi a million times, but this dish belongs right up there. Sautéed Kashmiri Morels (the prized fungi from the valley) came in a white onion and mushroom gravy, topped with pan-seared Kalari Cheese from Kashmir and sprinkled with a walnut and coriander thecha crumb that gave the dish a crunch. The walnuts, again coming from the valley, are much sought after. Overall, the dish had an earthy flavour from the morels, woody rendering from the nuts and robustness of the Kalari cheese. The white onion gravy helped the flavours merge well. It was wilderness on a plate with unparalleled textures.

Ash gourd, Radish, 4S Buttermilk
Buttermilk (from 4S brand) was churned into an ice-cream and served along with a candied ash gourd strip which is actually our petha and a thin strip of caramelized radish. While buttermilk ice-cream was a first for me, who knew it’d taste so nice and go well with radish? The candied ash gourd rendered sweetness and blended with the rest of the flavours like no other. These were topped with a pretty red apple blossom flower (from Krishi Cress) that made the dish ooze oomph as if it has descended right from the ramp and walked to my plate. Whee!

Priya rice, burnt butter, chocolate, coconut

Honestly I would’ve ended my meal with the Ash gourd, Radish, 4S Buttermilk course, but when you are being fed so nicely, you are eager to know what’s next? There are paeans written about the Japanese trying to get their Soba noodle right, their Sushi perfect, we have the Pootharekulu from Andhra as the Indian candidate. The Pootharekulu is a rice paper sweet. But the dish at Olive had unsweetened rice paper made from Jaya rice, burnt butter solids(the stuff left over after your mom makes ghee), coconut foam and a slightly nutty sesame chocolate rock served with chocolate ganache and mandarin ice-cream.