Ekaa launches new menu shedding light on dynasties that left a mark on the world

Ekaa launches a menu that sheds light on the dynasties that left a mark around the world Tasting 50 is curated by Chef Niyati Rao and features dishes inviting you to wander different corners of the globe and walk through the halls of history The 10course tasting menu unveils a culinary representation of The Kingdom Of Siam The Tzars The Pharaohs The Qings The Aztecs The Marathas The Rajputana The Travancore The Meiji Restoration and The Vikings each dish offering a unique glimpse into the heritage of these dynastiesThe degustation begins with Koi Pla a salad favourite amongst members of the royal court of Thailand then known as Siam At the restaurant the dish is presented with cured and smoked Kashmiri trouteggplant pomelo a dressing of coconut Pandan jelly and edible frankincenseThe other course then takes a trip to the opulent soiree of the Kingdom of The Tzars Tzar Nicolas Il of Russia and Poland was infamous for popularising a particular delicacy eggs on eggsrsquo and was known to host many a soireacutee featuring his caviar fish eggs and chicken eggs The Fort restaurant recreates this with trout roeapple caviar a garlicinfused Smetana beetroot cooked in terracotta a fermented shiitake seasoning and a Kale relishTaking a step towards the far East Ekaa takes you to The Kingdom of The Qings and their healing cuisine with a soup made with goji berries tapioca pearls and spices and mugwortflavoured Chinese lap cheong custommade for Ekaa The vegetarian version consists of marinated fresh Indian black fungus There is also an onion oil infused with Tsaoko powder a traditional Chinese seasoning made inhouse On the side is pickled ldquogoldenrdquo seaweed from the coast of Ratnagiri locally grown and sourced This course symbolises the dynastys penchant for elaborate multitextured delicacies with Shark Fins and Edible Birdrsquos Nests etcThe palate cleanser preceding the Aztec course aims to recreate the landscape and cultural symbols that shaped the central Mexican empire The tomato sorbet is meticulously shaped to resemble a sunflower an offering to the Aztec Gods Lining the circumference of the sorbet is our agave jelly created with Pistola Joven Cut into crystallike formations it is representative of the Giant Crystal Cave of Mexico The course is served with a sour green juice made using culantro Thai coriander to symbolise the nowdrained Texcoco LakeMeanwhile The Kingdom Of Pharaohs finds expression with 110 per cent hydration bread fermented with wild yeast flavoured with coriander seeds and served with a house churned white butter and date palm jaggery our little twist on the dates that would usually be mixed into the doughJourneying to the Indian subcontinent the restaurant delves into The Kingdom Of The Marathas with khichdi and a multitude of legumes and unpolished kalbhat rice quince achaar a lightly smoked tomato sansav a roasted potato thoy grilled greens and cured lamb sweetbreadlions mane mushrooms a meal apt for the warriorsThe desert landscapes of The Kingdom Of Rajputana come alive with the ingredients that would have been gathered and techniques that would be used to prepare them during hunts This course consists of sauteed sangriaseared duck mathania chilies and a housemade raabThe Kingdom Of Travancores culinary legacy is celebrated with Thuvial of kulith or horse gram a dish that hasnt been given its due diligence served with Ghandasale rice from Kerala a rare fragrant shortgrained varietal a broth of nendran bananas and pickled bor harmonious blend of flavours synonymous with the famed Kerala sadya while honouring the coastal bountyWhere Ekaa FortPrice Rs 5000 plus taxes Vegetarian Rs 5200 plus taxes NonvegetarianFor reservation Book a table at least 24 hours before the mealContact 099876 57989