Drawing upon their passion for food, homemakers Prapti Jhajharia and Kadambini Chaudhry started the gourmet brand, The Glass Onion Gourmet, in the city in 2018. And together with their team of chefs, the two have consistently delivered customised, gourmet dishes right into the homes of the foodies. Putting together ingredients from around the country, on offer is a multi-cuisine fare featuring Italian, Mexican, Japanese, Oriental, Lebanese options and so on, churning in a melange of flavours for your taste buds.
“Our artisanal gourmet service promises to bring alive flavours and innovations and take its patrons to an unbelievable gastronomic experience. We believe that food should not be tied to any cuisine or country but should be an amalgamation of culture, spices and flavours across borders. And hence, we have come up with fusion food, which is constantly evolving and has various interpretations. Combining contrasting culinary techniques, blending elements from various cuisines and the smart interplay of ingredients are all part of fusion cooking and our menu highlights just that. Our exotic platters, which are part of the festive menu are primarily a fusion of various dishes across the globe. We have curated a selection of dishes and platters to make these times joyous for all foodies,” said Prapti.
Reflecting on the vision laid out for gourmet brand, Prapti added: “We would like to make The Glass Onion Gourmet an umbrella brand for a variety of different verticals, including fine dining, QSR, gourmet packaged food and catering.”
In keeping with the festive times, The Glass Onion Gourmet has plated a special menu comprising snacky options and desserts. The savouries include distinct munchies like Miang Kham, sushi cakes, Caramelised Onion Feta Puff, Oriental Paturi, vegetarian croquette-inspired snack, Corn Dal Pakwan, Broccoli Balls with orange basil potato. There’s an array of platters and instant pot gajar halwa and poached pear rolls for the sweet tooth cravings.
More about it
What: The Glass Onion Gourmet
Timings: 9am to 8pm (all days)
For placing orders for home delivery: Call 9830444550, 9831113366
Meal for two: Rs 1,200 AI
Platter cost: Rs 2,100 AI
1. Miang Kham: This traditional south eastern variant that loosely translates as ‘one bite wrap’ has shallots, fresh red chilli, ginger garlic roasted peanut lime, and a walnut sauce, and makes for the perfect Diwali snack for hosting guests at home.
2. Fusion Tortellini Pizza: Pizza lovers will relish this variant that has bite-sized feta tortellinis topped on pizza, a sprinkling of marinara or pesto sauce and the goodness of edamame grilled vegetables and microgreens.
3. Mexican Diwali platter: Bite into this elaborate Diwali platter that packs in the taste of four flavoured nachos that are paired with Mexican salad. The nachos come with four dips — the refried beans dip, the avocado salsa dip, the tomato salsa dip and cheese sauce.
4. Oriental platter: Comprising Thai Paturi, Vietnamese Roll, Black Rice Sushi with edamame and Mushroom Maki, this platter brings together the well-loved flavours of the Oriental cuisine, a must-have from the Diwali platters.
5. Strawberry Arugula Feta salad: Looking to munch healthy? This salad having fresh strawberries with feta cheese crumbled arugula and rocket leaves seasoned in olive oil is just right. It is topped with caramelised walnuts.
6. The sweet potato crispy lotus stem oriental bao comes with microgreens and harissa cream. #delicious
Prapti also shared a DIY recipe for a dessert for you to round up the festive feast with.
Blueberry Gur Sandesh with biscuit crumble
Serves: 6
Ingredients:
Fresh blueberries, 1 ounce
Nolen gur, 100g
Home-made Makha Sandesh (home-made chenna)
Powdered sugar
Blueberry compote
Few saffron strands dipped in warm milk
Mint leaves for garnish
Arrowroot biscuit or digestive biscuit, 1 pkt
Melted butter, 3/4 tsp
Method:
• Heat nolen gur in a double boiler and keep aside. Knead the makha with a little powdered sugar if you want it in a very smooth paste and fold the gur in till it binds well. Notice that the colour will change.
• Warm the makha for a few seconds in a heated pan and then let it cool to room temperature.
• Crush the arrowroot/digestive biscuits in a mixer grinder with some butter and put the consistency onto a pie dish. Freeze it for 10 minutes in the refrigerator.
• Take the pie out from the refrigerator.
• Top it with the Makha Sandesh and layer it with blueberry compote.
• Garnish the pie with fresh blueberry and mint leaves, sprinkle some saffron milk and serve it cold.