“I love you more than anybody can…so kiss me and smile for me..” as the voice of Denver works as a soothing elixir on you and the last drop of molten chocolate glides silkily over your lips making you close your eyes in ecstasy, the sweet luscious juices of ruby-red strawberries dipped in chocolate fondue planted the last kiss on your lips…you wished time stood still there…those precious moments froze forever…and your heart desires … let me indulge in something sinful today…Such are the magic that food creates, overwhelmed you in its intoxicating aromas.
When life gives you chocolate, make fondue and earn brownies !
Life is precious and the people close to your heart makes it all the more special. It should be celebrated, each day, every moment and be thanked for a happy, sad or an uninspiring day. As I walked down the memory lane on a moody autumn morning, many things crossed my minds, moments that were filled with giggles and laughter, happiness and sorrows weaved together, moments when we used to sit together around a large table sharing our monologues over scrumptious food, when food is not motivator but brings people close to each other, my mind searched for the best and unique thing I ever had.
The best and unique must have a surprise element too !
Surprises fills you with amazement and the uniqueness follows the path of dare to be different, so no wonder that global gourmet table wears a (con) fusion look where diverse cultures melt, embracing each others flavors, ethnicity wears a contemporary look and modernization rooted in traditions, culinary and cultural boundaries has dissolved long ago into oblivion.
So rasgullas are dressed up with strawberry foam, gulabjamuns sweating in chocolate fondue, rasmalais lost their way in mascarpone cheese cakes, futomaki (sushi) goes lyrical with mango salsa, lasagna are on a vegan diet, rice noodles are dating with basil pesto sauce and spaghetti finally find its soul mate in chicken tikka masala.
The last to join the league (with many more aspirants queuing up) is baked alaska, the dying decadent dessert which found a new leash of life in a chef’s hand who brilliantly dressed it up with flambeed meringue and hide the treasure deep inside in its core. Baked alaska also known as omelette á la norvégienne, where an ice cream sits snugly over a layer of sponge cake and then cased in meringue, tucked in a very hot oven until the meringue absorbs a burnt or brown hue.
Sitting in the eclectic ambiance of Pink Poppadom in Bangalore, as my fork dig further into the chocolaty sponge with mountain of creamy meringue parted its way to reach deep, down to the core, I hit gold…lying there was something which I am so fond of, something which is so familiar to me but have never expected it to be there.
Purist will shout “ what the heck a rasmalai is doing inside a baked alaska” ? But aren’t you surprised, me too. The soft and spongy rasmalai teaming up with rich and creamy ice cream which slowly melts in your mouth with light and fluffy meringue creates wonderful experiences and weaves magical moments that last forever with a spongy chocolate which was delicious to its last crumb.
Some food brings a smile to your face, some gives comfort and some makes you jump out of your seat and speaks to you ” hey, look at me “. Flambeed rasmalai baked alaska did just that. The best and unique thing I ever had on this planet.
One bite and you will melt !
Have a wonderful day