Left: Textures Of Olive & Camembert Espuma; Right: Mini Thalipith With Smoked White Butter & Chutney Caviar
Photography by Binaifer Bharucha, Styling by Mrudul Pathak Kundu

Left: French Onion Broth, Melba Crisp, Gruyere Sphere & Onion Mousse; Right: Seared Fish, Crispy Potato & Whey Butter Emulsion

Mini Pav, Missal Mousse & Chilli Powder

We translated BV Doshi's fondest memories into food!

by Eat Drink Design Dec 07, 2017 Neeraj Sharda and Pooja Raheja of Eat Drink Design translate Prof BV Doshi’s priceless memories into gastronomic delights – each dish reflecting an endearing emotion that defines him.

WARMTH
French Onion Broth, Melba Crisp, Gruyere Sphere & Onion Mousse
The memory: “In Paris on many cold evenings, SH Raza and I would go see concerts together at Les Halles...after which we’d go hunting for French onion soup”

AUSTERITY
Textures Of Olive & Camembert Espuma
The memory: “Le Corbusier offered me a job as a young trainee at his atelier, but without pay. My options were to join him and starve, or stay back. Of course, I went...I gladly survived on just cheese and olives for eight months”

TENDERNESS
Mini Thalipith With Smoked White Butter & Chutney Caviar
The memory: “The humble thalipith is my favourite dish that my wife Kamala makes at home. Can’t live without it!”

INNOCENCE
Mini Pav, Missal Mousse & Chilli Powder
The memory: “Missal pav and chai always takes me back to my childhood in Pune. Whenever I’m in the city I have to drop by at Tulshi Baug near Mandai for a plate of hot missal”

PURITY
Seared Fish, Crispy Potato & Whey Butter Emulsion
The memory: “Louis Kahn would always have boiled potatoes and fish for lunch or dinner. There was something very pristine and down to earth about that....just like him”

Location Courtesy: S Raheja Realty

Mini Pav, Missal Mousse & Chilli Powder