Why You're Seeing More Oysters and Truffles on Menus

Top chefs are increasingly using premium ingredients in a bid to dazzle patrons and add depth to dishes

- Nivedita Jayaram Pawar

From caviar bumps to freshly-shucked oysters, chefs are incorporating premium ingredients to add depth and complexity to dishes. If you dine out regularly, chances are you've been served some of these ingredients as a dollop or shaved onto your dishes.

At Bengaluru-based bistro NĀVU, fresh oysters (₹700 for a set of 4) are shucked to order and served with a house-made cherry vinegar. Co-founder Kanishka Sharma says: "We don't really think in terms of exotic. It's about what sparks curiosity and tells a story on the plate."

This philosophy extends to every ingredient on the menu, from heirloom vegetables to parsnips and even mustard, which they use in ice cream. "Not because they're unusual, but because they allow us to explore flavour and texture in new ways," Sharma says. The key, she stresses, is using them thoughtfully. "It should add depth to a dish." They source both farmed and wild oysters from the coasts of Kerala and Tamil Nadu.