We translated BV Doshi's fondest memories into food!
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.
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”
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”
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!”
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”
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