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Pricey affair

As Ashish Singh,a software professional,settles down to dig into a portion of the most exclusive Morels Valentino,he cannot help but be astonished at the range and variety of the world’s best...

Written by Shalini Rai |
June 6, 2009 4:34:22 am

As Ashish Singh,a software professional,settles down to dig into a portion of the most exclusive Morels Valentino,he cannot help but be astonished at the range and variety of the world’s best,most exclusive food available in Pune. From elusive morels to unbelievably succulent lamb chops,from exclusive Beluga caviar to the most authentic Tiramisu,“Restaurants in Pune are serving up the best and most exclusive ingredients for the discerning diner around town,” says Singh.

The Morels Valentino is made from mushrooms sourced from the most remote areas and Chef Rakesh Kumar of the Oakwood Premier says exclusivity makes it so expensive. “Morels cannot be cultivated,they are only found in the wild; that’s what makes them so pricey. A kilogram of morels is priced at Rs 24,000,” he adds.

From the most exclusive caviar,Alaskan salmon to Tiramisu made the authentic Italian way (with mascarpone cheese and Kahlua liqueur) there’s all manner of high-end dining options for the gourmand to choose from. As Chef Kiran Patil of Post-91 puts it,“At Rs 800-1000 per portion for lobsters,Rs 800-900 per kg for black prawns and Rs 1400-1500 per kg for New Zealand lamb rack,the price of the prepared dish naturally goes up. However,there’s a section of people which does not mind ordering these dishes if the preparation and the presentation is right.”

So,whether it’s giant squids,tiger prawns,oysters,crab claws or white mushrooms,when it comes to a matter of taste,there’s nothing but the best which will satiate the well-travelled Pune epicure. “The Basa fish,imported from Vietnam,is priced at Rs 750 per kg,the mussels come at Rs 350-400 per 10 pieces,white mushrooms are for Rs 3500-5000 per kg and woodear mushrooms cost Rs 1500-2000 per kg,” says Chef Nilesh Limaye of Trikaya.

Clearly,when it comes to fine dining,nothing but the best in the world satiates taste buds around town.

AMBROSIA

Macadamia Nut
The world’s most expensive nut,it is native to eastern Australia and Indonesian Sulawesi. Extremely hard to crack,it sells for $30-40 per kg.

Spice Saffron
Stamen of the saffron crocus,it has built a reputation for being more expensive than gold. Its high price stems from the labour input: only about 2.7 kg of saffron can be produced from every acre of land. So,the price per kg goes as high as $ 6000.

Caviar
Although any caviar is an expensive treat,there are stars too – such as the Almas caviar. White in colour,it comes from Beluga fish,which is over 100 years old. The whiter the caviar,the older the fish and the more exquisite the flavour. Almas Iranian caviar is extremely expensive and is sold only in 24K gold tins for $2000 per 100 gm.

Belgian Beer
The world’s most expensive beer is the Belgian Vielle Bon Secours,costing around $1,000 per bottle or about $78 per pint. It can only be found in a bar called the Bierdrome in London.

Chocolate
The world’s most expensive chocolate is Chocopologie by Knipschildt,a handmade chocolate with 70 per cent Valrhona cocoa powder rolled over French Black truffle. It costs $250 a piece or $2,600 per 453 gm.

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