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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DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

CRAVE TO INVENT has decided to take you on a trip to the streets of CHANDNI CHOWK, and practically every street food stall in this country.
This time we have decided to introduce two culinary concepts while preparing this very special dish.
These are -

Amuse Bouche

Fluid Gels.

AMUSE BOUCHE

Amuse Bouche is a single bite sized appetizer, different from the appetizer course.

These cannot be ordered by a menu but are a part of the chef's selection alone & are usually served free.

These are usually a pre-appetizer that sets the mood of the entire meal.

When translated from French it means ' MOUTH AMUSER'.

FLUID GELS

When it comes to fluid gels, these are unlike the regular jellies as the stay in fluid state as a result of being blended in a high power grinder. These can be made using Agar Agar, Gelatin, Xanthan gum as well as Eggs.

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE

• URAD DAL FRIED CAKE ( BHALLA)
• SWEETENED HUNG YOGURT 
• TAMARIND  SAUCE 
• MINT CHUTNEY FLUID GEL
• POMEGRANATE  JELLY
• RAISINS SOAKED IN TAMARIND SAUCE.
• PAPDI TUILE FLAVOURED WITH CAROM SEEDS(AJWAIN).

URAD DAL FRIED CAKE BHALLA

Split and de-husked split black gram lentils are soaked overnight and then grinded with aromatics to a fine paste.

This mixture is then set in a mould and allowed to freeze and then deep fried.

Traditionally it's made without any mould by making balls of the batter by the hand. Fried cakes are then soaked in hot water so that they are super soft and spongy from the centre.

SWEETENED HUNG YOGURT 

Yogurt is hung on a cheesecloth to remove all of the whey, the end result would be perfectly creamy and smooth yogurt solids.

This is then sweetened with sugar and flavoured with dry roasted cumin seeds and black salt.

The sweet and salty flavour compliments the yogurt and the bhalla to give us a perfect rich and smooth texture in the mouth.

TAMARIND  SAUCE

Tamarind sauce is a sweet and mildly spicy sauce that goes with almost every indian chaat item on the streets.

We have flavoured this sauce with dry ginger powder (sonth) the gives it an almost umami flavour.

The sourness from tamarind and the sweetness from the brown sugar provide the dish with a sweet touch while the mint sauce fluid gel contradicts to provide a hot angle to the dish.  We have added raisins to this sauce and let them steep in the juices and flavours of the sauce.

GREEN CHUTNEY FLUID GEL

Mint green chutney fluid gel is an example of the perfect contradiction to go along with the DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE.

It provides the freshness of mint and coriander along with the spiciness of hot green chillies. the sweetness from tamarind chutney and sweet hung yogurt goes well with the hotness of this fluid gel.

POMEGRANATE  JELLY

Almost every chaat in India is garnished with pomegranate seeds that burst into the mouth with a tangy and sweet surprise.

We have created a jelly with pomegranate juice and flavoured it with a bit of mint to add to the freshness of the dish.

PAPDI TUILE FLAVOURED WITH AJWAIN ( CAROM SEEDS ).

These are coral or lace tuiles that are made as a garnish.

We have flavoured this tuile with the flavours of a papdi in a chat that is ajwain.

Papdi is a flat Indian crispy accompaniment that adds to the crispy element on the texture of the entire dish. 

we have replaced that with a coral tuile flavoured with ajwain (Carom Seeds).

DAHI BHALLA PAPDI CHAAT AMUSE BOUCHE 

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NAVINA SAPPADU ( MODERN MEAL IN TAMIL)

Crave to Invent takes you to a trip down South of India.
Here we have created a fusion of cuisines of Tamil Nadu and Italy.

BRIEF IDEA BEHIND THE INSPIRATION OF THIS DISH
Inspired from 'tortellini en brodo' which consists of handmade tortellini pasta with a stuffing, in a clear broth.
It is a christmas dish that is sure to warm up your cockles of your heart.



We have taken this christmas speciality on a tour to the South of India.
When we speak of the cuisine of Tamil Nadu 'Rasam' is a household preparation which in literal sense means 'juice' or 'soup'.
It's a sweet & sour stock made with tamarind and lentil stock, simmered with tomato and herbs.
A special masala/ spice mix commonly known as 'rasam podi' is used to flavour this stock/ rasam that consists of  cumin, coriander, fenugreek, black pepper, red chilli, split pigeon pea( toor dal), asafoetida, turmeric & curry leaves.

We have taken this stock, bursting with spices and flavours, and created a fusion in lines with the traditional italian tortellini en brodo.

COMPONENTS TO THE NAVINA SAPPADU
( MODERN MEAL IN TAMIL)

•  TULSI RASAM CONSOMME 
• GUNPOWDER MINI RICE CAKES(IDLI)
• SPICY ONION CHUTNEY
• PIGEON PEA AND RICE FLAT ARANCINI.
• FLAT FRIED CURRY LEAVES 
• TULSI INFUSED SESAME OIL 

TULSI RASAM CONSOMME

A new take on the broth from the traditional dish 'Tortellini en Brodo'.

The magic of clarification process of consomme is applied to the traditional spicy rasam which is then flavoured with tulsi.

This gave us a clear mellowed version of rasam, a clear golden liquid making the consumer nostalgic to the homemade flavours of a rasam.

GUNPOWDER MINI RICE CAKES ( IDLI)

Famous for their cute little sizes, these rice cakes made out of a fermented batter are coated with ghee and a traditional spice mix/ molaga podi.

This provides the dish with the necessary spiciness and the fermented taste of the rice cakes adds a contrast to the mellowed rasam consomme.

SPICY ONION CHUTNEY

Another homestyle specialty that is sure to make any South Indian transport back to their home kitchens, when their grandmothers used to prepare this delicacy along with fresh hot steaming rice cakes(idli).

PIGEON PEA AND RICE FLAT ARANCINI.

The Italian delicacy Arancini visited South India and got addicted to the simplicity of this cuisine.

Here we have taken the concept of 'Paruppu Sadam/Arici' that literally translates to rice and dal & we have created the devil offspring between Aracini and Paruppu Sadam/Arici.

This provides the entire dish with a source of carbohydrates and protein as well as makes it filling.

TULSI INFUSED SESAME OIL

Virgin Sesame oil is taken and left to infuse with blanched and blended tulsi leaves and flowers for a minimum of 24 hrs.

The herb provides this extra punch of freshness to the dish as well as increases the visual appeal by providing a contrast of colour.

The concept of eye of the soup is taken from French cuisine and made applicable here to provide a modernistic approach to the traditional rasam.

NAVINA SAPPADU

 

This concludes our trip down to the South of India with western culinary concepts and traditional food recipes.

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