< Back To Article
Smoked Salmon And Caviar Dreams…
Photographs by Sandeep Mhatre. Food consultancy and styling by Saba Gaziyani. All cutlery and crockery by vis à vis. Painted backgrounds by OIKOS-Special Effects for Walls. Smoked salmon courtesy Siganporia Bros., Crawford Market.
PUBLISHED: Volume 12, Issue 1, First Quarter 2004
Just a spoonful of ungarnished caviar, with a dash of lemon, on a piece of Melba toast, is any gourmet's delight.

"When I went to Deauville in France, I thoroughly enjoyed the local delicacies of foie gras and foie de canard. You have to eat the whole entier (liver) to relish it. I also love the fillets of Scottish smoked salmon. They make a mouth-watering combo with capers and lemon." - theatre diva, Sabira Merchant.

Verve panders to the champagne-soaked socialite

It is food fit for kings. From ancient times, caviar has occupied pride of place at many a royal banquet. Persians called it ‘chav-jar’, loosely translated as the ‘cake of power’. Classic Greek repasts ended with trumpet fanfare announcing the arrival of heaped platters of the delicacy, garnished with flowers. Diehard seafood lovers swear by its authentic flavour. And, remember, you don’t need an occasion for caviar, it is an occasion by itself! With the right blend of smoked salmon, foie gras and succulent bits of meat, fine dining acquires a new dimension.

  1. Caviar
  2. Foie Grass
  3. Smoked Salmon
ARTICLE TOOLS
EMAIL NEWSLETTER
banner