Those who have made regular visits to dine with us will know our menus change roughly every six months, and places focus on cuisines from a specific region of india, and where possible, seasonal organic ingredients.
But have you ever wondered how we create these menus? It’s an intricate and deeply researched process that takes around three months to perfect!
It starts off with an initial month-long research period. We decide on a particular regional cuisine that we will focus on for six months. We’ve already mentioned that cooking styles in India can vary every 50 kilometres. Being mindful of this, we perform intense research into the classical food sciences of that region: how they create strong flavours, subtle flavours, their sauces, reductions, condiments, chutneys, preserves, pickling methods. You name it, we’ll study it. We try to obtain the most obscure of sources, and ancient classical literature and piece together food traditions that have stood the test of time.
We also study cultural macro and micro-traditions of those regions. Many chefs will emphasise the importance of cooking from one’s soul, if one wishes to bring life to a recipe. Since time immemorial, India’s relationship with food has always been deeply spiritual, and enshrouded with mysticism. Indian cuisine had always evolved with this main principle in mind: whatever we eat, must help us create an internal chemistry of peace and equanimity. Perhaps in a similar way to saying grace, people in India may offer prepared food to a particular deity before eating themselves. Good food is incredibly important in India! So, if we’re going to reproduce a recipe authentically, it’s paramount that we recognise and pay our respect to these cultural facets that have shaped their region’s cuisines over centuries.
We then shortlist the dishes we will present and work on nailing traditional and historic preparations, being conscious that we must represent as many of the large-scale regions as possible. We will then consult with people who either have ancestral history in that region or have lived there, ensuring our dishes will meet the expectations of those who know them best. Only once we know that we’ve satisfied the native and classical preparation of a dish do we put it on our menu.
Then comes the creative part. We think about how we can balance stronger flavours with softer ones using the classical techniques of those regions. Can we introduce contrasts in textures, temperatures, and flavour? Can we incorporate seasonal produce into our dishes? (This isn’t always possible.) Can we incorporate elements from different neighbouring states into a single dish so there is a greater representation of these immediately neighbouring cuisines? This is especially the case for our main courses. Thereafter, we may consider supplementing cutting-edge or classical French techniques to bring a new dimension to a dish.
Trials & tests
After this, we trial, test and refine extensively many times so all elements come together harmoniously, allowing the finalised menu to manifest. A friend of ours, Chef Peter Axworthy, who is a highly skilled and respected chef in the industry, recently told us that we may have the most intensely planned and thought-out menu in Hampshire! An incredible compliment, thank you, chef! Because every bite is engineered with intent. All this planning so that you can truly have an Indian meal like no other.
This is what one can expect whenever they dine at Késarum. A journey where every plate is a journey through history, culture, and of course flavour.
