Mumbai Food: 5 carpaccio dishes with a twist you can try at city eateries
Who said that a carpaccio is all about thin slivers of raw, red meat? Check out how Mumbai eateries are putting a new spin on the Italian classic
Yellow fin tuna carpaccio
This fishy iteration of the carpaccio sees beetroot tartare layered with potato and green apple, sitting atop a bed of thinly sliced yellow fin tuna carpaccio. All this is then jazzed up with a tangy citrus dressing. "The dish is loosely inspired by the Russian classic, selyodka pod shuboy, which uses herring.
But due to the scarce availability of good quality fresh herring, we substituted the fish component with tuna and placed the tartare on a bed of yellow fin tuna carpaccio instead, which worked beautifully," says Nitin Kulkarni, executive chef.
At: The Clearing House, 13-15 Calicut Street, Ballard Estate.
Cost: Rs 650
Carpaccio of strawberries with pea shoots
Stretching the limits of creativity, this carpaccio is not only a vegetarian one, but is a dessert. The dish is made up of a strawberry yogurt namelaka ganache, which is topped with fresh strawberries done carpaccio style, infused with basil and garnished with berry jelly, edible flowers and pea shoots, which bring out the brightness of the dessert.
"The inspiration for this dessert was to give the popular appetiser a dessert-esque spin. We've finely sliced the strawberries to simulate the look and texture of the original dish. It is further enhanced by the creamy texture of the namelaka and the crunch of the dulce rosher," says pastry chef, Aniket Parkar.
At: Izaya, NCPA, gate no 2, Nariman Point.
Cost: Rs 550
Duck carpaccio with arugula and orange segments
Although it's highly unusual (and a tad dangerous!) to see poultry prepared in a raw form, we've not only eaten it and lived to tell the tale, but have also loved this version of the carpaccio that's being served at our eatery with peppery arugula, capers, parmesan cheese and orange segments sitting atop it. "I always work with classic old-school recipes with a contemporary twist. Carpaccio is a classic dish, particularly known for its thin slices of beef. However, duck is not commonly used for carpaccio as it has a gamey flavour.
To avoid that, we remove the fat, sinew and marinate the duck in a citrus-based marinade overnight and freeze it which helps to soften the muscles, and tenderise the meat," says Nico Goghavala, co-founder.
At: Dine at The Quarter, Royal Opera House, Mathew Road, Girgaum.
Cost: Rs 400
Trio of beetroot with coconut carpaccio
While one might argue that the beetroot done three ways (pickled, braised and roasted) is the hero of this dish, it is the thin, quivering tender coconut carpaccio that truly elevates this dish. That's accentuated with creamy, house-fermented coconut yogurt and spicy serrano chilli pepper salsa. "Making carpaccio allows a chef to show off his culinary chops in terms of flavour, appearance and knife skills. Everything needs to be in the right place in order to create a perfect-tasting and looking dish.
My process for this dish started off with the freshest produce, the right temperature for all the ingredients, the perfect amount of seasoning, and above all, the slices; as that's what carpaccio is ultimately all about," says Rishim Sachdeva, head chef.
At: Olive Bar & Kitchen, 14 Union Park, Khar West.
Cost: Rs 525
Scallop and black truffle carpaccio
Check out this delicate dish of scallops done carpaccio-style with decadent black truffles. It is sophisticated yet refreshing, thanks to other ingredients like a burnt orange aioli, edible flowers and micro greens.
"Scallops are one of my personal favourites and here, they are grilled on just one side. The raw juices of the mollusc, along with the truffle and the tang of the creamy burnt orange aioli is one lovely combination," says chef Rohan D'Souza, lead chef.
At: Estella, Nichani Kutir, Juhu Tara Road, Juhu.
Cost: Rs 825
The original carpaccio
Invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice, Italy during an electricity outage, the carpaccio is named in honour of Vittore Carpaccio, the Venetian painter known for red and white tones in his work. This analogy is apt, as the traditional carpaccio is made from raw, red meat, thinly sliced and served with lemon, olive oil, and white truffle or parmesan cheese.
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