Often considered the “holy grail” of gourmet, French cuisine has a definite and strict set of rules that govern the flow of courses. For instance, in a multi-course meal, a palate cleanser—by way of frozen preparations like the granular ice crystals of granitas and the smoother textured sorbets—serves as a crucial transition between dishes. Not only do they play a significant role in enhancing the overall dining experience, but they also provide a moment of palate refreshment and anticipation for the next course.
Taking this idea and giving it a localised fillip are a range of Indian chefs and restaurants. Each bringing something new to the table; infusing the traditional palate cleanser with smart innovation and oodles of desi nuance. Offering a tart and mouth-puckeringly delicious black jamun sorbet to his diners is Jude Fernando, executive chef at the Four Seasons Mumbai.
“In the past, we have experimented with various palate cleansers, ranging from traditional sorbets to innovative herb-infused granitas. We believe that palate cleansers should not only cleanse but also intrigue the palate, leaving a memorable impression on diners. By incorporating unexpected flavour combinations and textures, we strive to elevate the dining experience and stimulate conversation around the table,” he says.
For Kolkata-based consultant chef Shaun Kenworthy, it’s all about seasonality and locality. At a recent pop-up dinner—organised as part of the Spring Tea Trail foraging t.
