Shades of Kesar

Doodh Jalebi

Jalebi is a Circular or pretzel shaped , deep fried and sweetened dessert soaked in sugar syrup,

famous in the middle east and Indian subcontinent.

Doodh and Jalebi (also known as ZALABIA), is a classic Indian combination of the middle eastern sweet and traditional Indian saffron flavoured milk.

CRAVE TO INVENT has decided to reinvent this classic with a touch of fusion of modern culinary concepts.

We have introduced the concept of FOAMING and fusion of the concept of RAINDROP CAKE from the Japanese cuisine.

SHADES OF KESAR

• Jellied Saffron Jalebis
• Saffron milk Foam
• Panjiri

JELLIED SAFFRON JALEBIS

Having taken the concept of raindrop cake we have created this Saffron Flavoured Raindrop with alternating layers of jalebi.

These juicy jalebis add to the structure of the cake and also provide the necessary sweetness to the saffron infused jelly in this cake. 

SAFFRON MILK FOAM

As we know of the combination of Milk and Jalebi does wonders not only on the flavour palate but also has many nutritional benefits.

Saffron is an aphrodisiac and in order to enrich the flavour of the same in this dish, we have used Saffron Milk Foam. This is mildly spiced with cardamon , black pepper corns , nutmeg , and saffron.

PANJIRI

It is a staple dessert from the Punjab region and the Pakistan

It is heavily laced with dry fruits and herbal gums , made from whole wheat flour.

This component adds the crunchy element to the dish due to the dry fruits and also adds to the richness of the dish.

The powdery texture of the panjiri goes in accordance with the jelly.

Shades of Kesar

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PRAWN BALCHAO

picture courtesy:- pinterest
pinterest prawn balchao

Prawn Balchao is a traditional goan dish introduced by the portuguese.
It is a mix of spicy sour and hot on the flavour palate which is usually accompanied with steamed rice.
also described as 'Fiery Dish of Goa' this particular preparation has been a part of traditional goan families for years.
It's spicy nature is balanced with the use of coconut vinegar or malt vinegar which adds a bit of acidity to this dish.
high contents of fat and oils help it in preservation and it is almost considered a pickle.

CRAVE TO INVENT has decided to reinvent this classic with a hint of modern fusion.
We have introduced a lesser known culinary concept in this dish which elevates its popularity to the masses.
We have introduced the technique of OIL BLANCHING to give the prawns a tender succulent mouth feel.

OIL BLANCHING 
In this technique an aromatized oil is used at a low temperature and the ingredient is cooked in this oil at a slow pace.
This helps maintain the tenderness and also makes the flesh juicy.
The aroma of the oil seeps into the flesh and adds o the flavour profile of the dish.

COMPONENTS OF PRAWN BALCHAO

• BALCHAO GRAVY 
• OIL POACHED PRAWNS
• PINEAPPLE REDUCTION
• GRILLED PINEAPPLE FLOWERS
• FLAT FRIED CURRY LEAVES
• FISH SKIN CRISP 

BALCHAO GRAVY

This is a spicy and sharp gravy that is made from red chillies and vinegar.

Its redness shows the amount of hotness it carries.

When paired with prawns the mild sweetness from the flesh of this shellfish goes in accordance with the spicy gravy.

Coconut vinegar is used to reduce the sharpness of the chillies and provide a soothing mouth feel.

Traditionally accompanied with steamed rice this dish is also considered as a pickle in many places.

OIL POACHED PRAWNS
Oil Poaching has made its way through various cooking methods and has helped many culinary enthusiast achieve perfection while cooking sea food.
Sea food being delicate at nature requires a softer cooking methods to prevent them from firming up and drying out.

Our prawns are oil poached for 2 reasons; Firstly, to maintain the tender texture of the prawns and Secondly to resemble the oily nature of the authentic Prawn Balchao.

 PINEAPPLE REDUCTION
A sweet reduction of pineapple juice mildly spiced with cinnamon and cloves enhance the flavour of prawns and go in contrast with the Spicy Balchao Gravy.
This provides the sweetness and sourness to the dish necessary for the harmony of all the components

PRAWN BALCHAO

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CHAI BISCUIT ENTREMET

CHAI BISCUIT 

Be it a Social Gathering or a long day at work or even only if to get away from any situation a true Indian will always have a FOUR letter solution - CHAI.

The sweet spices , paired with the tannins of chai along with the subtle hint of ginger simmered together in harmony to provide a perfect cup of happiness that we call MASALA CHAI. Generally , accompanied with biscuits and cookies the flavors of chai are enhanced when served in an earthen cup called KULLAD .

Look to your left or right, on every nook and corner , you will definitely find a gentlemen or a lady with the only motive to stimulate your senses with their subtle blends of this magical beverage.

These Chai Connoisseurs with their simple equipments and years of experience have mastered the art of brewing the perfect cup of chai.

The Re-discovery of tea in India and commercially producing it dates back to the British Raj in India, but traits of tea being present  in India goes way before that , today India is the largest consumer of tea and every Indian, be it from any part of this majestic country has a special blend and a personal preference in preparing this stimulating Beverage.

CHAI BISCUIT ENTREMET

This time we thought to bring this classic to the CRAVE TO INVENT LAB and revamped it to the fine dining segment. The Royal history of tea is reimagined and recreated with the combination of Chai and Biscuit.

COMPONENTS OF THE DISH

• Masala Chai Sponge 
• Gingerbread Cookies 
• Cardamom Cream 

MASALA CHAI SPONGE

A soft , eggless sponge flavoured with chai masala, a special blend of sweet Indian spices that goes in every masala chai, and moistened with tea concoction syrup.

Softness of the sponge goes in contrast with the gingerbread cookie at the bottom to provide the holistic experience of chai and biscuit.

GINGERBREAD COOKIES

This light crispy and crumbly cookie is flavoured with ginger and spices and sweetened with molasses. To make the devourer nostalgic of the Masala Chai and Biscuit experience.

The hint of ginger provides a soothing effect on the flavour palette that can be experienced while drinking Chai.

CARDAMOM CREAM

Being an Aphrodisiac in nature and a powerful spice , Cardamom enhances the sweet taste of chai.

Any chai in India is incomplete without milk or cream, the softly whipped cream is flavoured with cardamom and provides almost a relief after the heavy but sweet spices in the entremet.

  

Our take on Masala Chai and Biscuit from the heart of India

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BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE

Let's revisit the history of Old Delhi restaurants and their culinary culture. Crave to Invent has decided to take upon the task of reinventing the most iconic dish of india and one of the most popular Indian dish worldwide.
This time we have decided to bring in western culinary concepts and paired them with ' BUTTER CHICKEN'

This time we have fused three culinary concepts 

• ROULADES
• PATE
• AROMA OF THE DISH

ROULADES

Roulades are derived from the french term 'rouler' that means to roll.

These are meat or pastry based rolls that are stuffed and then rolled to form a pinwheel.

Meat based roulades are generally filled with cheese, vegetables or other meats. these are slow poached in a flavourful liquid and may or may not be seared after poaching.

PATES 

Pate stands for paste. Pates are forcemeat-based spreads that are usually served with bread. 

These are usually of two variations Pate en croute and terrines.

A major component for a pate is liver that provides it, its smooth texture.

AROMA OF THE DISH

This culinary concept is very new and budding in the industry.

It works on the concept of the guest being able to perceive  the flavour or taste by the sense of smell before the dish is served.

Its creates an aura for the upcoming course and an increased stimulus for the next dish.

BUTTER CHICKEN ROULADE WITH CHICKEN LIVER PATE 

Butter Chicken was invented in the 1950s in a Delhi restaurant ‘ MOTI MAHAL’ by 3 restaurateurs.

They invented 'BUTTER CHICKEN' by adding leftover chicken in a tomato gravy and thickening it with butter and cream.

With the course of time the dish got refined and this is our take on the most iconic dish of India.

COMPONENTS OF THE DISH

• ·       CHICKEN ROULADE
• ·       CHICKEN LIVER PATE
• ·       REFINED MAKHANI GRAVY
• ·       KASOORI METHI
• ·       CARDAMOM ESSENCE INFUSER

CHICKEN ROULADE

We have made our chicken roulade with chicken breasts and cut it into escallops(very thin slices of meat)

The meat is then pounded with a meat hammer and flattened

These escallops are then marinated in aromatics and then stuffed with a chicken liver pate.

It is poached in chicken stock.
The fat from the liver maintains the juiciness of this roulade.

After poaching it is then roasted over burning charcoal to give it a more rustic colour and give the dish the necessary smoky flavor.

CHICKEN LIVER PATE

Our chicken liver pate is richened with cream & butter that adds to the lushness of the entire dish and then spiced with nutmeg and cinnamon.

The fats in liver when cooked inside the roulade provide a richness to the dish that represents the royal culinary culture of Delhi where ‘BUTTER CHICKEN’ originated.

REFINED MAKHANI GRAVY

Our super fine and smooth makhani gravy is a tomato based gravy that is thickened with cashew paste, butter and cream.

The gravy is a bit on the sweeter side and provides a spicy after note.

When paired with our chicken it creates an almost melt in mouth effect filling it with the juices of chicken and the creaminess from the pate. 

KASOORI METHI

Kasoori methi is sun  dried fenugreek leaves that have a bitter taste and a dry herby flavour on the taste palate.This dried herb when added to the slightly sweet makhani gravy forms almost a contrast in flavour and gives the dish its necessary balance on the flavour profile.

CARDAMOM ESSENCE INFUSER

We have taken up the concept of an essence infuser and paired that with the concept of aroma of the dish. 

When the cardamom opens up in the infuser it sends off infused steam of cardamom.

Since cardamom is a sweet spice it goes well in accordance with the flavour of the dish and creates and aura for the dish before it is served.

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