Progressive global cuisine, molecular gastronomy, nameless dishes. This one is truly exclusive.
If you want to eat at The LAP Garden, the dining area of the Arjun Rampal-A D Singh-promoted members-only nightclub, the first thing you need to know is that they serve progressive global cuisine. The second is that they also do molecular gastronomy. And the third is that none of the dishes on the menu are named, only the ingredients are listed.
The man behind this is Chef Bakshish Dean, executive chef of the Park Hotel, which runs LAP’s F&B operations. Chef Nikhil Rastogi, who oversees the day-to-day running, explains: “Progressive global cuisine is when you put different flavours from different cuisines and cultures together in a dish, but you don’t fuse the flavours like you would in fusion food.” Molecular gastronomy is the art of playing with food textures (for example, a Bloody Mary served in the form of a jelly).
As for the nameless dishes, Rastogi says, “We want our clients to interact more with the stewards. This also gives people the option of also creating their own dishes.” He points out that their effort is to ensure that the ingredients listed are visible when the dish is served. It took six weeks, he says, to organise their concise menu. “People don’t like long menus. They get lost with too many choices.”
His take on the innovations is that “we want to be seen as creative and progressive as a club, and as a dining experience.”
So, LAP provides for those who crave a bite after a night of partying. “Since we have a 24-hour alcohol license, people can party for as long as they like and then around early morning they like to eat something. We are going to have food at that time which people want, like rolls or paranthas and so on.”
The menu will change roughly thrice a year so regular patrons don’t become bored. There is also the promise of food pairings with alcohol in the near future. In the meantime, try this recipe that Chef Rastogi has shared with us.
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FAVOURITE RECIPE
NEW ZEALAND LAMB ENCROUTE, CHARRED ROOTS, BALSAMIC GLAZE
1 New Zealand lamb rack
(4 chops, one bone)
100 gm puff pastry
25 gm Dijon mustard
100 ml olive oil
Salt to taste
Pepper to taste
5 blanched asparagus tips
5 blanched baby carrots
3 red radish
3 boiled baby potatoes
100 ml Jus
25 ml balsamic vinegar
1 sprig rosemary
Marinate the lamb with Dijon mustard, salt, pepper and olive oil. Sear it on a hot plate.
Cover it with the puff pastry sheet so that it is encrusted in it.
Now place it in the preheated oven for 14 minutes at 180 C. Cook it till the crust is golden brown.
In the meantime, place all the blanched vegetables in the pan with hot olive oil. Season it and place it on the dinner plate as a bed for the lamb. Also heat up the jus in the pan along with the balsamic vinegar and reduce it to smooth consistency. Now place the lamb on top of the bed of vegetables and pour the jus on the side.
Serve hot after garnishing with rosemary sprig.