Winter Wonder

Winter Wonder

As a child, our favourite thing in the world was our mother’s handmade custard, with fresh fruits cut up in it. But as life happened, we grew up, and so did our preferences when it comes to our palate. We headed to Olive Bar & Kitchen, a culinary aficionado’s dream, which has always made it a point to be on-trend, without forgetting its roots: a rustic hideaway where good food, laughter, culture and conversation come together in a delightful melting pot; where fashion, art, music and style fuse to create an unforgettable Mediterranean mosaic.

Perched under the shade of the majestic Qutub Minar, this season, Chef Dhruv Oberoi and his team present a progressive European and Mediterranean menu, fashioned into the categories of Flora, Fauna and Marine, with appetizers and entrées for all three respectively; encompassing Olive’s 15 years of culinary excellence.

The inspiration

Chef Dhruv shares, “In the new menu, we continue to deeply focus on blending the best culinary techniques, which have exquisite taste and modern presentation at heart, while also celebrating the biodiversity of India.” Freshest of ingredients, skill and imagination – the three key tools of the chef’s arsenal, help bring to life a unique sensory experience. Their mouth-watering menu of desserts is further divided into four parts: Classics, Neo Classics, Cacao and Artisanal Churns, along with an all new line of their very own Signature Cakes.

The pick

Crème Brûlée is one of the most quintessential desserts, but for Chef Dhruv it was an opportunity to place a traditional Indian spin on a French classic. While jaggery or ‘nolen gur’, is more appreciated with traditional Indian sweets, its fusion with a globally loved dessert was surprising; but what left us even more astounded was the way it was served. Rather than having a crisp shell that shattered satisfyingly under our spoon and a rich, smooth layer of custard beneath it, with just a whisper of fresh vanilla. The Jaggery Crème Brûlée came hardened with a caramelised jaggery crust, and was served with sundried figs and sugarcane vinegar syrup ice-cream.

 

Olive Bar & Kitchen, One Style Mile, Mehrauli, New Delhi.

Chitman Kanwar Ahuja

Chitman Kanwar Ahuja is a feature writer at L'Officiel India. She is a silver jewellery hoarder and an aesthete of all arts. You can find her unraveling new stories day in and day out.