The amuse-bouche is taking over the meal thanks to its presentation and style
Blame the waist watchers for
this one! In a fad that has been on the rise in the city , folks are
prefer ring to tuck into bite-sized dishes to satisfy their appetite.
Starters are now being served with as much style and innovation as a
main course. A restaurant at Bandra that serves Indian fare
imaginatively , conjured up an amuse bouche in the form of a sev puri in
a cycle rickshaw! “We used puffed rice salad made using California
black rice as that is very nutritious,“ says Zamir Khan of the eatery .
In parties too, bases with crackers, water thins, papads and rusks are
the new canapes.
Here's what else is whetting appetites in Mumbai...
REGIONAL AND STREET FOOD WITH A TWIST
An eatery at Lower Parel is serving `Pav Bhaji Pizza' as part of the appetisers. “Creating a newness in what is existing is what keeps the interest,“ says owner Kekin Dedhia. “When we dished up this classic with a twist, people loved it.“
The idea borders on being playful and yet keeping it real.Of late, traditional desi dishes are being adapted, tweaked and made fun. Says chef Manu Chandra of an Indian gastropub at Bandra, “Creating a wide variety of regional cuisine to make it more popular with the young generation of pub-goers is quite big now. As part of the pre-meal fare, we served a Goan meat dish in little jam pots.There is also a prawn pickle -Mrs Yvonne Pinto's Masala Prawn Pickle (fresh prawns pickled in Mrs Pinto's secret blend of spices and vinegar; served with brun pao) -in a more contemporary avatar.“
Something as basic as a bhel has got an innovative twist at a café cum bar at Colaba and Lower Parel. It comes in a jar with rice puff granola, pomegranate, malta orange and assorted greens with a tamarind chutney . And pani puri gets a twist too. At an eatery at Andheri West you get pani puri in power packed shot glasses. “It's been very well received so far,“ says Aditya Sawant of the place.
DRAMA TO THE BITE
Considering that `you eat with your eyes', aesthetic appeal is also big when it comes to presentation of the appetiser, now more than ever before. Chef Irfan Pabaney serves up an entrée of Cajun spiced prawns in a skillet to be had with pav, while Farrokh Khambata has come up with another visual delight in the way of an Apple Wood Smoked Barbecue Chicken, presented on a platter with the chicken under a dome casing. Says Khambata, “ Apple wood smoke is introduced in the dome, using a smoke gun and the smoke doesn't escape into the air but seeps into the chicken. It gives it a smokiness that would not be achieved with simple barbecuing.“
Chef Kshama Prabhu of a bar that functions like a stock exchange, has come up with an Aloo Chat Martini with fried baby potatoes seasoned with spices, yogurt and sev served in a martini glass. “What's also popular is to present bar foods which are Indian and add fusion to them. Plating them innovatively brings out a wow factor, which people like.“
A STUDY SAYS STARTERS CAN AFFECT THE MAINS
A study in Philadelphia found that those who enjoyed their appetisers weren't as pleased with their mains. In this, two bruschetta dishes were given to 64 people, followed by a main dish of Pasta Aglio e Olio (pasta with garlic and oil). It was found that the pasta dish was rated as less enjoyable if eaten after the tasty bruschetta. It proved that a delicious appetiser can make the main course less enjoyable and thus could change the overall experience of the meal.
DINING IN A GROUP?
Try the Ultimate Dipper, which is a shareable appetiser at a Tex-Mex eatery at Powai.“The idea to it is not just for variety but also to entertain requirements of groups who can taste different sauces on a single platter,“ says chef Abhijeet Gomare.
REGIONAL AND STREET FOOD WITH A TWIST
An eatery at Lower Parel is serving `Pav Bhaji Pizza' as part of the appetisers. “Creating a newness in what is existing is what keeps the interest,“ says owner Kekin Dedhia. “When we dished up this classic with a twist, people loved it.“
The idea borders on being playful and yet keeping it real.Of late, traditional desi dishes are being adapted, tweaked and made fun. Says chef Manu Chandra of an Indian gastropub at Bandra, “Creating a wide variety of regional cuisine to make it more popular with the young generation of pub-goers is quite big now. As part of the pre-meal fare, we served a Goan meat dish in little jam pots.There is also a prawn pickle -Mrs Yvonne Pinto's Masala Prawn Pickle (fresh prawns pickled in Mrs Pinto's secret blend of spices and vinegar; served with brun pao) -in a more contemporary avatar.“
Something as basic as a bhel has got an innovative twist at a café cum bar at Colaba and Lower Parel. It comes in a jar with rice puff granola, pomegranate, malta orange and assorted greens with a tamarind chutney . And pani puri gets a twist too. At an eatery at Andheri West you get pani puri in power packed shot glasses. “It's been very well received so far,“ says Aditya Sawant of the place.
DRAMA TO THE BITE
Considering that `you eat with your eyes', aesthetic appeal is also big when it comes to presentation of the appetiser, now more than ever before. Chef Irfan Pabaney serves up an entrée of Cajun spiced prawns in a skillet to be had with pav, while Farrokh Khambata has come up with another visual delight in the way of an Apple Wood Smoked Barbecue Chicken, presented on a platter with the chicken under a dome casing. Says Khambata, “ Apple wood smoke is introduced in the dome, using a smoke gun and the smoke doesn't escape into the air but seeps into the chicken. It gives it a smokiness that would not be achieved with simple barbecuing.“
Chef Kshama Prabhu of a bar that functions like a stock exchange, has come up with an Aloo Chat Martini with fried baby potatoes seasoned with spices, yogurt and sev served in a martini glass. “What's also popular is to present bar foods which are Indian and add fusion to them. Plating them innovatively brings out a wow factor, which people like.“
A STUDY SAYS STARTERS CAN AFFECT THE MAINS
A study in Philadelphia found that those who enjoyed their appetisers weren't as pleased with their mains. In this, two bruschetta dishes were given to 64 people, followed by a main dish of Pasta Aglio e Olio (pasta with garlic and oil). It was found that the pasta dish was rated as less enjoyable if eaten after the tasty bruschetta. It proved that a delicious appetiser can make the main course less enjoyable and thus could change the overall experience of the meal.
DINING IN A GROUP?
Try the Ultimate Dipper, which is a shareable appetiser at a Tex-Mex eatery at Powai.“The idea to it is not just for variety but also to entertain requirements of groups who can taste different sauces on a single platter,“ says chef Abhijeet Gomare.
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