We reached out to Chef Dhruv Oberoi, Head Chef, Olive Bar & Kitchen and he was happy to share some of the best recipes from his menu.
Boozy Potter’s Cake
Flour 125 gms
Butter yellow 125 gms
Powdered sugar 100 gms
Dried fruits 80 gms
Toasted nuts 40 gms
Milk powder 10 gms
Vanilla 1 tsp
Baking powder 1 tsp
Wheat beer 100 ml
In mixing bowl, sieve flour, milk powder, and baking powder.
Then, add in dried fruit and nuts in the sieved flour.
In a bowl, whisk in butter, sugar, and vanilla essence.
Add the sieved flour and nut mixture, then gradually add eggs.
Just before baking, pour in the freshly opened beer.
Quickly pour the batter in a seasoned and greased earthenware or any cake mould.
Place it in a pre heated oven and bake it for 160 degrees for 15 minutes and than 180 degrees for 5 minutes.
Serve hot and fresh with choice of ice cream (I prefer classic vanilla or vegan coconut).
Indo Canapé Platter
Vegan fondue & cracker
Coconut cream 150 gms
Madras curry powder 5 gms
Mustard oil 10 gms
Fresh garlic 2 pods
Fresh red chilies 2
Juice of 1 lime
Lime leaf 1
Palm sugar to taste
Salt to taste
In a pan, heat oil with sauté garlic and chilies.
Add madras curry powder and palm sugar.
Add coconut cream and bring it to boil, make sure to reduce it till thick.
Add lemon juice and lime leaf, cool it down and let it rest with the flavourings.
Next day strain and serve cold with vegan crackers.
Corn and quinoa
Steamed corn 100 gms
Crunchy fried quinoa / any grain 20 gms
BBQ sauce 5 gms
Sesame oil 2 ml
Fresh red chilli sliced 1 no
Spring onion chopped 5 gms
Salt to taste
In a bowl, add the BBQ sauce, sesame oil, fresh red chilies, spring onion and salt.
Add corn, toss it well and top it up with fried quinoa.
Edamame and peas
Steamed edamame bean pods / boiled chickpeas 100 gms
Crunchy wasabi green peas 20 gms
Fresh mint 5 gms
Olive oil 10 gms
Lemon juice 5 gms
Salt to taste
In a bowl, add mint, olive oil, lemon juice and salt.
Add edamame and toss it well. Top it up with crispy wasabi peas.
Pickled mushroom / chicken
Fried mushroom or chicken leg 150 gms
Mustard seeds 3 gms
Mustard oil 30 gms
Fresh ginger paste 5 gms
Fresh chili paste 5 gms
Fried sliced garlic 10 gms
Fried sliced onion 10 gms
Fresh coriander 5 gms
In a pan cook ginger and mustard seeds in mustard oil, add chili, garlic and onion.
Cook it together until the flavor binds, add fried mushroom or chicken.
Once cool down add chopped fresh coriander.
Rest it for 24 hours in refrigerator and serve at room temperature.
Bengal Old Fashion
Whisky (preferably bourbon) 60 ml
Angostura bitters 2 drops
Syrup 30 ml
Block ice 1
Mango ginger / fresh turmeric 50 gms
Jaggery 100 gms
Lime juice 5 ml
Roasted cumin 2 pinch
Water 100 gms
Boil everything in the pan (bring it to boil together), and reduce it down to half and infuse it for 24 hours with the fresh mango ginger/ fresh turmeric.
Strain and reserve it in a bottle.
In shaker or a glass, pour whisky, bitters and syrup.
Stir it nicely with a block of ice till it’s nicely chilled.
Pour into a cut whisky glass and garnish with fresh ginger slice.