Thereu2019s nothing like a sumptuous home- cooked meal to draw everyone to the table. Chef Rajshri Gupta has been hosting intimate dinner experiences for friends at her Greek- themed kitchen for over a decade. But it wasnu2019t until recently that a guest suggested she invite foodies outside her social circle to enjoy the experience. u201c While itu2019s about food, itu2019s also to do with the decor, company, the aesthetics and the rituals surrounding the meal. I wanted to offer an experience,u201d says Gupta about Beyond Dining.
Her words hit home when we swing by for a Mediterranean meal ( R 3,000). The experience begins at the door of her three- storied Tuscan- inspired villa in Andheri west.
The outdoor kitchen is reached through a garden dotted with orange and lemon trees. Meticulously designed and stocked with grains, pickles, cheese, clementines, and spices, Gupta will have you forget that you live in a metropolis. The ceramic cutlery is etched with Mediterranean motifs, and mellow Moroccan lights elevate the mood. The table is laid out with the popular falafel, hummus and pita bread. But thereu2019s also novelty in the form of avocado labneh ( yoghurt dip), ezme ( Turkish tomato and pepper salad), chicken saffron strips, and baked tomatoes with feta. While the hummus and falafel are standard, itu2019s the savoury avocado labneh drizzled with olive oil that speaks of creamy goodness. The Lebanese chickpeas soup deserves a mention, which can be eaten hot or cold, without the temperature affecting the taste.
Interestingly, every item can be savoured as a standalone item. u201c I deliberately chose dishes that most of us arenu2019t familiar with.
The beauty of Middle Eastern food is that itu2019s non- fussy and nutritious. What more could you ask for?u201d says Gupta. In fact, the Gaza lentils with chard, has grains sourced from Palestine . We go for a second helping. u201c The dish can be made with local lentils and it will taste just as nice. When it comes to cooking, flavours are never too far apart [ basis geography].u201d The dish is dull grey and hardly appetising, but for those who seek comfort in the wonderful world of dal, try a helping. Going by the fare, itu2019s hard to tell that Guptau2019s speciality is Goan cuisine.
While Beyond Dining is all about a pre- decided gourmet menu, Gupta ensures that we go beyond whatu2019s on the table. We also try the homemade kombucha and ginger beer. The creations are a product of her stint at Ballymaloe Cookery School in Ireland, where she trained under Darina Allen, Rachel Allen, Tim Allen and Rory Ou2019Connell.
Back at the table, we are ready to dive into the main course. The zereshk polow, peppered with dried barberries, orange peels and ivory almond slivers, is one of the best weu2019ve had. Tarty and fleshy, the berries sourced from the Middle Eastern market in Bayswater, Westminster, glisten in the mound of rice. The polow goes well with the Moroccan chicken apricot stew. By the end of it, our knowledge of Med cuisine is a little sharper. u201c Although the meal timings on Instagram are 9 pm to 11 pm, guests invariable end up leaving at 1 am,u201d she smiles.
anju. maskeri@ mid- day. com Connect with Chef Raji: Instagram @ chef_ raji ANJU MASKERI Gaza lentils with chard Zereshk polow
