The final meal of Gaggan’s whirlwind tour of Delhi and Mumbai was a private dinner at the Four Season’s for a selected audience from the hospitality business and the media. And this is what was served…
Yo Samurai A frozen cocktail made with sake, soju, yuzu honey, plum liquor and liquid nitrogen, topped with Yuzu caviar
Pouring liquid nitrogen to make the Yo Samurai
Indie Libre An Indian version of Cuba Libre with Old Monk, black salt and gated Yuzu
Coconut Lassi More of a pina colada; made with coconut milk, Malibu, lime juice, sugar syrup and topped with a coconut milk foam
Yoghurt Chaat Gaggan’s signature spherified yoghurt
Spiced nuts in an edible plastic bag
Sandwich Indian foie gras made from bheja, onion water baguette, onion chutney and hazelnut chutney
Down to Earth A soup of asparagus, morels, mushrooms and artichokes with egg yolks cooked sous vide at 62⁰ C and truffle chilli oil
Alchemist’s Cake A ridiculously springy dhokla with a curry leaves, mustard chutney and coconut ice cream
Keema Pav Lamb keema topped with dehydrated tomato, breadcrumbs and chutney
Gunpowder Spiced bekti slice on a crud rice sauce with curry leaf powder and tamarind sugar
Fusion called Confusion White asparagus in a chili bean curry with green chilli oil
Best Memory Free-range lamb chops cooked sous vide, finished in the oven and served with almond saffron oil
Khichdi A khichdi-style risotto with forest mushrooms morels and fresh truffle with a hint of chilli oil
Poor Man’s Porridge Jasmine rice ice-cream, pistachio-gel, rose room freshener, almond and flower glass
Made in Japan Matcha tea-cake ice cream and fresh wasabi
Antoine Lewis aka The Curly-Haired Cook 
Soon I will be there and……
I want to try!!!!!!
LikeLike