Chef Dhruv Oberoi says be generous with your alcohol when in a dessert like Tiramisu. He has created
a special Mediterranean pop up menu – Delhi to Deccan at Olive Bistro
Tiramisu, the heavenly combination of coffee and rum-soaked ladyfingers elegantly layered with mascarpone cream, is no longer a novelty for foodies in India. Dessert lovers are quite familiar with it, and even though some eateries may omit the rum, it is this heady spirit that completes the taste of this Italian dessert. In India, it is usually just a dash of rum that you find as a hint while eating, or no rum at all.
When you taste Tiramisu made by Chef Dhruv Oberoi at Olive Bar & Kitchen as part of the Delhi to Deccan Pop-Up menu, where he generously adds rum, the usual mild bitterness from the coffee decoction gives way to new flavors that slowly grow on you after the first spoonful.
So, how much rum is enough rum? Chef Dhruv explains, “The problem with Tiramisu in India is that people haven’t explored the alcoholic version of it well. That is because most places are making it without alcohol. Classically, if you see, it is not only rum that they use to make Tiramisu. I have seen so many versions of it.”
“I’ve made Tiramisu with tequila, for example, and I call it teq-missu. I feel like Tiramisu can’t go anywhere without the alcohol part if you want to follow a classic recipe. You can play with alcohol—sometimes we change the rum to Amaretto, which is homemade, and we use local almonds from Kashmir. We also add a touch of apricot oil to give a different kick. Sometimes I use tequila with coffee, like Café Patron, which is quite popular in Mexico.”
The bittersweet flavor is important, and the alcohol helps cut down the excessive sweetness of the creamy dessert.
Tiramisu is served at Olive Bistro on the regular menu. However, Chef Dhruv’s version is something you can taste in the dessert basket he serves towards the end of his pop-up meal. It is served along with Basque cheesecake with jamun compote, almond turrón crunch, coffee ice cream, macaroons, and stout liqueur freshly brewed at The Hoppery—which is also part of the picturesque restaurant space in Jubilee Hills with a view to die for.
Chef Dhruv Oberoi brings a progressive Mediterranean menu to his pop-up, which you can enjoy during lunch and dinner until August 31. The dishes reimagine the European menu using seasonal jamuns instead of blueberries, amaranth seeds in place of couscous, and the freshness of locally sourced green amaranth.
By sourcing the best of Ladakhi hazelnuts, red tamarind, the amazing ginger—Aam Aadha, mulberries, and cheese cultured in Uttarakhand, among others, he has beautifully fused the dishes with Indian ingredients.
On the menu are tangy amla and green mango salad, Himalayan cheese soufflé served with pickled jamuns, minced Sirohi goat and quail egg kufteh meatballs, smoked aubergine labneh, butternut squash (deliciously grilled pumpkins) in harissa, tahini, seabass, cuttlefish, and hand-rolled pasta—Pici. To complement the amazing food, award-winning bartender Harsh Chhimwal has created mixes like the Tripoli Punch, Athena, Moroccan Sour, and Coco Boulevardier.
The Delhi to Deccan Pop-Up at Olive Bistro is on until August 31 for lunch and dinner.
