My piece in this weeks edition of Indulge. Unfortunately it's not available online.
James Beard award winning writer, Josh Ozersky, describes the unique aroma of white truffles as “a combination of newly plowed soil, fall rain, burrowing earthworms and the pungent memory of lost youth and old love affairs”. Doesn’t sound much like a mushroom, does it?
Of course the white truffle is no ordinary mushroom. Costing upwards of 4000 Euros a kilo, available only for a couple of months in the year, found only in certain parts of Northern Italy and auctioned only to the finest restaurants, these gems are not far from being priceless.
Which is why I could hardly believe that they had made it all the way from Alba to our very own city. Thanks to Gustavo Maurelli, Executive Chef at Bene, Sheraton Bangalore’s award winning Italian restaurant.
Our meal began with a truffle custard served in an espresso-like cup topped with a parmesan foam. I took my time savoring every tiny spoonful, letting it sit on my palate for a few seconds, tasting sheer luxury. A plate of only the best quality parma ham, buffalo mozzarella with truffle bits and a focaccia flatbread followed. I was starting to feel like a male Julia Roberts in Eat Pray Love with the finest symphony playing in the background.
There’s very little I can write to describe the food I was eating. It was almost surreal, one of the most decadent meals of my life. And I can boast of having eaten at a few Celebrity Chef, Michelin star restaurants across the world.
Our main course was a pan seared sea scallop on truffle foam over a crispy ravioli filled with mushy green peas. The scallop was so fresh that it melted in the mouth, the foam giving it a certain flamboyance that could come only from a truffle.
The pasta course was a duet of fettuccine in a light cream induction and a white truffle risotto. Both carbs were finished at our table with white truffle shavings. I had now moved from the symphony to the opera!
Chef Gustavo claims that his wife married him for his tiramisu. Going through our dessert course, an amalgamation of lady fingers, espresso and mascarpone, I found no reason to doubt him.
At one of our neighboring tables, one of the patrons asked the waiter for tabasco. Complete blasphemy! My sincere appeal to everyone eating there - please respect the white truffles.
