Once Upon A Spice

Mussel Kalakand Baklava - Kalakand, Mussel (Midye) Baklava Shell, Pistachios, Chashni, Candied Rose, Pistachio Gelati, Tuile.

The inspiration for this dessert comes from that Midye Baklava. We loved how it's a little different from the traditional baklava and uses a crimpling technique for the phyllo which creates this rippling effect. With that at the crux we built around and wanted to work on a filling that would be soft, so we went with Kalakand. Those that aren't familiar with this Indian dessert, it's derived from milk solids, churned with sugar or condensed milk, cardamom and kewra. With our house made Kalakand done we added pistachio both powdered and chopped for texture to the filling and wrapped it up to create the mussel pastry. Into the oven to bake with a ghee wash we started making the Chashni which is a sugar syrup with sweetness and aromats. After the baking the boiling Chashni was dropped all over to soak. At the same time the left over Chashni was reduced and we candied some rose petals. The final component to be made was a pistachio tuile which we created in the form of a leaf to elevate the aesthetics.

Finally to plate, we put the Mussel Kalakand pastry with the candied rose, tuile, a little pistachio crumble and pistachio gelati. As you swipe you will see plating with both the intact and cut open pastry.

The dessert came together better than expected with both the Kalakand and pistachio flavor complimenting each other.

Have you tried Kalakand? It's great as a standalone dessert but this pastry version is even better. How do you like your baklava? Would you try this version?

Kebab Wellington - Spiced Mince (Kebab), Mushroom Duxelle, Pea Cilantro Chilli Duxelle, Rumali Crepe, Puff Pastry, Lattice, Bordelaise.

Inspired by and Beef Wellington, we decided to work our neo-indian magic on this one. Traditionally tenderloin is used but we decide to make a seekh kebab mixture for the core of the wellington. We used a house made spice mixture and then rolled the kebab mixture into a cylindrical shape after which we seared it to ensure the juices stay intact.

Coming to the layers that would wrap the kebab. For the outer casing we decided to do two different Duxelles, one being the traditional mushroom and the other a peas and cilantro one to give it a more chutney flavor. For the outermost casing we made a Rumali Crepe which would further help absorb any moisture and keep the flavor intact. Finally to the puff pastry we used a layer of pastry dough and wrapped that around with an egg wash brushing and laid a layer of lattice on top for that extra visual appeal. Garnish with cilantro/thyme sprigs as well as some edible flowers after it is baked.

The sauce we made was a Bordelaise which also comprised of some Japanese (soy sauce, mirin) and Indian components (maggi hot and sweet for an extra glaze, ginger, garlic, cilantro) to compliment and enhance the flavor profile.

It seems daunting but if each step is planned out, this dish comes together perfectly and is extremely satisfying seeing the end product.

Tell us what your favorite Wellington is? Where did you eat it and would you try ours?