When chef Sarfaraz Ahmed started using truffles on the menu at Tresind Mumbai a year ago, it wasn't something the restaurant had planned to do. He explains, "We never intended to utilise truffle in our dishes because our concept is progressive Indian food." However, Ahmed and his team decided to push the boundaries of how truffle is perceived in India by elevating Indian food to global standards. The result? They incorporated truffles in one of their dishes called Scallop Wellington. Mind you, the fascination for truffles is not new in India and Mumbai, but there is a shift. It is one that even chef Alessandro Piso, the Italian chef at Romano’s in JW Marriott Mumbai Sahar in Andheri, has seen ever since he joined them. Earlier this year, Piso launched a truffle-inspired menu himself. 

According to the Oxford Advanced Learner's Dictionary, truffle is a rare, edible fungus that grows underground and is used in cooking. It is the fruiting body of a subterranean ascomycete fungus that is known to be expensive because it is available in limited quantities leading to the rise in prices. The fungus must not be confused with the soft, round and sweet chocolate candy that is also popular among people. So, what do truffles taste like? Piso explains, “They have a distinctive, strong aroma and earthy, musky flavour that can elevate any dish instantaneously. The scent is often described as a combination of garlic, nuts, and earthy notes, which can infuse dishes with a rich and complex taste.” 

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