Not just an embellishment

When I dropped by for a taste test at  Courtyard by Marriott, Mumbai International Airport, I was not expecting to stumble upon an interesting trend that chefs across the city have been experimenting with for a while now. I had ordered a vodka-based strawberry flavoured cocktail, which was served with a basil leaf. As I took a sip, I realised that the leaf was not merely a garnish but was adding a unique flavour to the drink.

I dismissed it as a one-off but chef Kittisak Khuengthi at Courtyard by Marriott, was not done yet. Drawing inspiration from the traditional German sausage, chef created a chicken starter on a lemongrass stem. He referred to it as the grilled lemongrass chicken stick. What was unique about the dish was not just its presentation but the distinct flavour of lemongrass that left a sweet aftertaste in your mouth as you bit into the chicken. So when did the garnish transform into a flavour enhancing decorative ingredient?

Chef Kittisak Khuengthi says, “Chefs from various international chains have been experimenting with garnishing as a flavour enhancing ingredient since 2011, and it’s slowly catching on here. A garnish today cannot be placed just to decorate a dish. These days a garnish has to be edible and has to support the flavour of the dish.” Chef Rahul Bhagwat from Mangiamo agrees, and adds, “Many people underestimate the power of a garnish.

Garnishing your plate accomplishes two things — it makes the dish look more delectable, and it adds colour to what may otherwise be a boring dinner. Can you imagine going to a restaurant and all the dishes were pastas with white sauce? No cheese, no sprinkles of pepper, no squeeze of lemon, no hint of mint leave. Just white on white. Wouldn’t it be boring?  That’s why more and more young chefs have started using herbs and spices not only for garnishing but also to enhance the flavour of a drink or a dish.

For example, we serve a watermelon cooler with a basil sprig and dry ginger rim. You not only feel the refreshing watermelon but can taste the ginger rim and fresh basil, two contrasting flavours, which add to the whole experience. We also serve a sage and red grape martini. It’s a vodka-based cocktail in which sage has taken centrestage. It’s infused with the vodka, so that it absorbs the flavour of the sage.

The cocktail is also garnished with narrow pale green leaves of sage. Also, for the thin crust Napolitano wood fired pizza called monzese we use a similar technique. It has Italian pork sausages which are split open and stuffed with rosemary, grilled and then served on the pizza so that you have that fresh rosemary flavour which lingers on your palette and with every bite.”

Giving it a fruity twist
Chef Amey Surve from Eat Drink Design goes on to add that it’s not just herbs and stems, even flowers and fruits are now being used as an edible flavour enhancing garnish. He adds, “Apart from herbs, we have also started using fruits in different forms as a garnish. We have experimented with candied oranges and even tried using white meat like a crispy fish skin as a garnish on a fish appetiser.”

For example, panna cotta, which is a baked cream custard served with lemon and basil compote, while the panna cotta is baked it is infused with fresh vanilla pod sourced from and garnished with candied lemon and fresh basil and lemon compote, so the spice which is used here is fresh vanilla and for garnishing we use candied lemon slices which is edible and a sprig of fresh basil leaf which also enhances the whole experience of the dish. The verdict simple garnish is passé. As chef Rahul concludes, “There’s a plethora of garnishing ideas out there — all you have to do is take one, run with it, and make it your own.”