We dined last night at the Flavours of India Spices and Truffle dinner. When I was told we had tickets to a Truffle dinner I was excited – when my partner said it was at an Indian restaurant, Flavours of India at Phillip, I was cautious and baffled. Surely Indian food and Truffle was too odd of a pairing to work? Butter chicken with truffle, I don’t think so…. How wrong my expectations were.
Our evening started with a glass of champagne on arrival (that made its way to us quite some time after we arrived and only after having to ask – the only downside to our meal) and by being greeted by owner and chef Vikas Randev and shown to our luxurious looking table.
There was then five courses of Heston Blumenthal inspired culinary beauty placed before us that referenced the rich flavours and history of Indian cuisine whilst being perfectly melded with such an odd ingredient to this cuisine style, the truffle. The first course was a beautifully light truffled nan bread followed by a spiced lentil and truffle cappuccino which actually looked like a cappuccino and was served in a coffee cup.
You know that a meal is good when the guests at the table start taking out their iphones to facebook it and so it began with the next course. The magic and uniqueness of this course was not lost on me. It was a delight to see such “Wow” from a chef in Canberra. The first thing that caught my eye, as the waiter approached out table, was an upside down glass filled with smoke. With Vikas himself lifting the glass, which was filled with the smoke of Indian spices, a tandoori lobster with lime foam and pretty accompaniments was revealed – cucumber jelly, smoked eggplant custard and colourful baby herbs.
The remainder of the menu can be found here and it was just as innovate and beautiful as the lobster. The presentation was artistic, the wait staffs were attentive and well mannered with water glasses being discreetly filled throughout the evening and the wine pairing of local Canberra wines was spot on. Combined with Vikas roaming the floor ensuring his guests were all satisfied it all made for a truly lovely dining experience.
To the friend of Vikas who raised the idea of doing this with him, I thank you for planting that seed. To the chefs who worked on creating such amazing meals, I thank you. To the wait staff, thank you for your lovely service throughout the evening and to Vikas, I applaud your brave choice to present this evening and await my seat at the 2013 Flavours of India Spice and Truffle Dinner with baited breath.