Scents on a Plate

Scents on a Plate

 

When food and Olfa Originals' fragrances combine magic is blended and flavor is retained. Chef Param Luthra’s creations are an innovative ode to our legacy of exotic and finest formulations. His interpretation of our Oud Edition is imaginative and almost poetic in bringing our brand on a salver. These appetizing dishes surely raise the bar with how they are plated, reflecting the details of our curations.

Ready to host a culinary feast in your personal solace? Serve our customized recipes in your spread with some cheesy love lines.

 

Insalata Noir

Inspired by the woody and musky fragrance of Noir, Insalata is a salad dedicated for those who like a sweet and salty marvel.

 

Recipe: Make vinaigrette with mixing mustard, vinegar, lemon juice, olive oil. Mix the rest of the ingredient in the dressing.

 

Plating Suggestion: Serve cold on a salad plate and decorate with edible roses and musk. 

If you’re looking for some quirky serving plates, here are our top choices: -

  1. Shop the Dawn Plate on Wood So Good
  2. Cuisinart Signature Rim Plate, an artisanal and European concept-based kitchenware on Codesustain
  3. Cove Stone Green Plate on The DecorKart

 

Ingredients

1.        

Strawberries

80 gm

2.        

Mix Lettuce

30 gm

3.        

Edible Flowers

2 gm

4.        

French Bugette Crisps

8 gm

5.        

Mustard Vinaigrette

5 ml

6.        

French Mustard

5 gm

7.        

Vinegar

5 ml

8.

Seasoning

2 gm

9.

Lemon Juice

3 ml

10.

Olive Oil

5 ml

 

 

 

Risotto D’or

The richness of creamy Bisque is tantamount to the richness of oud and saffron in our Oud D’or.

 

Recipe: Heat an iron pan and add mirepoix (leeks celery carrot) and keep cooking till golden in color. Add Seafood shell and keep roasting for few minutes, add tomato paste and stock and keep at a side.

Cleanliness tip: Remove the scum and stain with a fine muslin cloth

Heat the pan and add olive oil, add some finely chopped scallion, ensuring they are cooked till translucent. Have a look at our suggestions for some of our favorite chopping boards that make a subtle statement to your kitchen and table space.

 

White Marble Chopping Board available on Sweet Magnoliaa

Organic Chopping Board available on The House of Things

Delora Carved Teak wood bar available on Wood So Good

 

Back to the recipe.

Add Arborio rice to the same and cooked till aldente. Add Bique and keep cooking until the starch is released to finish it with butter and Grano Padano.

 

Plating suggestion: Garnish the dish with some dill and prawns served hot.

 

1.

Seafood shell

500 gm

2.

Leeks Celery Carrot

20 gm

3.

Tomato Paste

50 gm

4.

Dill

10 gm

5.

Arborio Rice

110 gm

6.

Prawns

60 gm

7.

Olive Oil

20 ml

8.

Butter

20 gm

9.

Grano Padano

15 gm

 

 

 

Crème Obsédé

Notes of lavender from our Oud Obsédé sow the seeds for this blueberry parfait leveled up by a piquant flavor of black currant.

 

Recipe: Whip the rich cream, add blueberry composite, sugar, and mix it. Create a round mold of the mixture and set it aside for a few minutes. Take the Elle and Vire cream, add sugar, and lavender essence and cook it for just 5 minutes. Keep this aside and let it cool down.

Plating Suggestion: Take a platter and place the blueberry parfait. Top it with a scoop of blackcurrant and a scoop of ice cream. Pour some lavender sauce on top and serve this on a tray brimming with fresh blueberries and strawberries. 

 

1.

Blueberry Fresh

20 gm

2.

Rich Cream

15 gm

3.

Black currant

45 gm

4.

Lavender Essence

Few Drops

5.

Elle and Vire Cream

35 ml

6.

Sugar

15 gm

7.

Blueberry Composite

15 gm

8.

Fresh Strawberries

10 gm

 

 

 

Roseate Churros

Sweet love soaking in sugary churros is a commentary on our Oud Roseate.

Recipe: Take a pan and warm water, sugar, and butter together. Rouse refined flour into the mixture. Remove this from the heat, and let it cool down. Add the eggs to the mixture gradually and whisk it. Pour this mixture into a piping bag.

Sustainability tip: Make sure to use reusable piping bags as an ode to the earth that’s introducing us to these fresh ingredients.

Take another cooking utensil and start heating oil in it. Once done you can fry the shape of churros you like, just don’t get too artsy thinking about shapes as we only do these until they are golden brown.

 

Plating tip: Serve your churros in your favorite blows, and shower these with rose cream and chocolate sauce, and you’re ready for a sugar rush.

 

Our favorite spots for the right serving bowls.

Sapphire bowls available on Nestasia,

Cairo Ebony Wooden bowl on Ajio Luxe

Dusty Mint Reactive Glaze bowl on West Elm

Multi Stripe Dish on Décorfur

 

1.

Eggs

3

2.

Refined Flour

140 gm

3.

Water

240 ml

4.

Unsalted Butter

80 gm

5.

Sugar

30 gm

6.

Chocolate Sauce

40 ml

7.

Rose Cream

50 gm

 

 

Conceptualized based of our Oud Edition make sure you try these recipes and tag us @olfaoriginals on Instagram.

 

Courtesy: Chef Param is a consultant for F&B for Ophelia and other well recognized brands. Follow him @Param_Luthra and check out his work here