Caviar for all the senses

Iridescent red and black pearls worth their weight in gold is one of the best ways to describe caviar. Considered to be a delicacy of the rich and famous, these tiny eggs of various species of sturgeon are known to be a food fit for the Gods.

In the pecking order of these golden grains, Iranian Beluga caviar is considered to be the costliest at $25,000 per kg! “It’s definitely a food fit for royalty,” says executive chef Anirudhya Roy, Taj Lands End. The princely Golden Ossetra caviar comes as a close second. Sevruga though a popular variety of caviar, the sturgeon reproduces very fast thereby reducing its market value.

Beluga caviar has various grades. The highest grade is the one marked with triple 0 and pale whitish in colour. The brand name Almas is the world’s most expensive Beluga caviar and is retails at Caviar House in London. The word almas means diamond in Persian. “Sturgeon species, native of the Caspian Sea, are considered to be the world’s best,” says chef Roy.

“Traditionally, caviar was served with a golden spoon but for obvious reasons it is now served with a mother-of-pearl one and in a silver bowl. It must never be served in a metallic bowl because oxidation will spoil the taste of it,” warns chef Roy. The right way to serve the precious bubbles is in a bowl placed on crushed ice.

Champagne goes best with it though purists will disagree claiming that it pairs best with a glass of chilled vodka. “The classic way to serve caviar is with crackers or on blinis or alternatively with sour cream, lemon wedges and finely chopped egg,” says Rushina-Munshaw Ghidyal, food consultant.

Fashion designer Malini Ramani loves to have caviar in small portions. “My pick is Beggar’s Purse, an oxymoron for a hors’d ouvre. It’s a crepe made of salmon topped with caviar and a dash of sour cream, tied with a chive.”

Due to its exorbitant price, the Beluga sturgeon is the most-sought after species making it endangered. The Convention on International Trade in  Endangered Species has temporarily suspended all trade of Beluga caviar making it even more difficult to procure. However, connoisseurs who love it go to any lengths to get it. 

Jewellery designer Queenie stocks up on cans of the ultimate seduction whenever she goes to Dubai. “I purchase my stock at the Dubai duty-free,” she reveals. She also likes her caviar pure — with just a drop of lime juice.

With such a frightfully expensive ingredient, you have to make sure you store and handle it carefully. “Store it at 27-30ºF, anything higher will make it spoil,” says Roy. Also, never freeze caviar because when you thaw it, it will become soft, losing crispness.

Served at celebratory occasions, it can be classified as a health food. Says nutritionist Naini Setalvad “One serving provides an entire day’s requirement of vitamin B12. It’s also an excellent source of Vitamin A and E — making it great for the skin, hair and eyes, plus a rich source of Vitamin B6 and protein.”