Melons, Peppermint Oil, Feta & Microgreens: The Melon Salad was a dish Auroni first made at Cafe Zoe, Mumbai, where his focus was perfecting technique — consistent knife work, identical plates. ‘Back then, it wasn’t my recipe, but it taught me precision. Now, I’ve made it my own. I’m not a fan of overly sweet dishes, so combining watermelon with honeydew and muskmelon creates a balance of flavours and textures,’ says Auroni. The saltiness of feta ties it all together, while radish microgreens add a punch that’s more exciting than typical rocket leaves. Drawing inspiration from Mediterranean and Japanese influences, it’s his contemporary take on a classic plate
Hot Sauce Glazed Fried Chicken: Every chef has their own take on fried chicken. When Auroni went back to what his favourite fried chicken was, it wasn’t KFC — it was TGIF, where he first experienced the thrill of hot wings in India. ‘I like to make the eating experience easier while keeping the bold, spicy flavours, so this plate of Hot Sauce Glazed Fried Chicken is off-the-bone wings,’ he explains
King Scampi Ravioli in Coconut Curry Bisque: The star of this dish is the bisque because when you’re working with golda chingri or scampi, you want to capture its magic in every bite. ‘The buttery tail meat is hidden inside the delicate ravioli, so diners can enjoy the magic of ‘ghilu’ (scampi brain) without them having to see an entire prawn on their plate,’ says Auroni.
Tom Kha Coconut Curry Zucchini & Asparagus Noodle Bowl: The bowl brings together the aromatic flavours of Tom Kha coconut curry, paired with zucchini and asparagus noodles, silken tofu, greens, and mushrooms for a light yet hearty meal that aims to uplift your spirits. ‘Most of the menu has been geared towards making people feel happy,’ says Auroni
Char Sui & Cantonese Pork Belly Platter, Pancakes & Fixings: The emphasis was to serve it as a duck pancake. ‘Of course, while the pork is reminiscent of Tangra pork, it is unlikely that they will cure or air-dry meat. These are technical things I have picked up from mentors, and modern day techniques and recipes. That’s what makes it our signature versus just another Calcutta dish. That extra effort is visible,’ Auroni explains.
