It's all about money when spending on food!
...even taste, according to a new study. So we went about town scouting for some expensive experiences for you
While we believe that the big names in the food business were already well aware of it, there's now scientific proof of it too – that expensive food tastes better. According to a new study by Cornell University, diners tend to rate the quality of their food higher if they pay more for it. Our city restaurants too, are bringing on the table a 'fine' line of ingredients that cost perhaps more than gold. Here are some worth spending your money on:
Rs 5,500 for the Peshawri Presidential PlatterWhere: Peshawri, ITC MarathaThis platter has assortment of vegetarian and non-vegetarian kebabs. The hotel says the premium price charged is for the expertise of chefs for its unique preparation. Meat is marinated and cooked only before serving. The kebabs are prepared in clay ovens in the traditional style of the Indian North-West region.
Rs 3,300 on Kalamata olive stuffed chicken with Parma ham, black truffle and saffron risottoWhere: Prego, Westin, Goregaon EastThe black truffles that are used in the dish are sourced from Italy that the hotel sources for Rs 50,00 to 60,000 for a kg.
Rs 1,700 for one Baby Back Pork RibsWhere: Chili's Grill & Bar, PowaiThis American causal dining restaurant imports baby back pork ribs from Spain for about 1700 a kg.
Rs 1,675 for Carpaccio Di Filetto Con Salsa Di Tartufo NeriWhere: Serafina, Lower ParelWhat you are payng for is thin sliced prime filet mignon with warm Black Truffle sauce and boiled potatoes. We are told that the restaurant sources their truffle at Rs 9,000 for 25gms. Risotto Veuve Clicquot (Rs 1,525) and Ravioli Al Tartufo Neri (Rs 1,645), and a pizza Tartufo Neri (Rs 1,545) are their other truffle offerings. And the vanilla in the Panna Cotta here is imported Madagascar Vanilla at Rs 2,500 for 250 gms.
Rs 425 for a cup of Mushroom chaiWhere: Masala Library, BKCNow this Mushroom Chai is no chai. It's actually a mushroom soup, and one that's got rave reviews. The first item on the menu, the story behind it's name is that they wanted chai to be on top of the menu as tea is the first thing offered to guest in Indian homes. Now why this chai is so pricey is because of white truffle oil that they source at Rs 10,000 litre.
High priced ingredientsHere are some more ingredients city restaurants are using on their menu that cost a fortune:Kashmir's Guchi mushrooms: Rs 38,000 a kgPorcini mushrooms: Rs 6,600 - Rs 9,000 a kgPink peppercorns: Rs 12,000 a kgFleur de sel: Rs 8,000 per kgWhite asparagus: Rs 2,200 per kgHabanero chillies: Rs 6,000 / kgGold leaf (warq): Rs. 150 for two square inches