Potato espuma

    1 kg organic potatoes (boiled and cut into small pieces) 

    35 gms ginger 

    35 gms garlic 

    40 gms jeera (cumin seed) 

    250 gms clarified butter

    250 gms onion 

    20 gms salt 

    25 gms turmeric 

    25 gms red chilli powder 

    30 gms mustard paste 

    30 gms green chilli pickle 

    250 ml cream 

    500 ml hot water

    Syphon gun 

    2 N2O cylinder charger 


    Butter poached prawn and asparagus   

    500 gms prawn  

    200 gms white asparagus 

    500 gms butter 

    10 gms salt 

    10 gms black pepper 



    Tomato chutney

    1kg tomato 

    100 gms jaggery 

    50 gms honey 

    50 ml white vinegar 

    15 gms star anise powder 

    10 gms onion seed 

    10 gms fennel seed 

    10 gms curry leaves 

    20 gms salt 

    25 gms red chilli

    250 ml oil 

    15 gms asafoetida 

    25 gms mustard seed 

    500 ml water 


    Curry leaves oil 

    250 gms curry leaves 

    250 ml grapeseed oil 

    Refined oil for frying



    Dosa Tuile crisp 

     25 gms black whole lentils

    10 gms Bengal gram 

    125 gms raw rice 

    100 ml water 

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Ingredient Substitution Guide


Potato espuma

Start by heating a pot with clarified butter. Add cumin seeds and fry lightly until they begin to splutter. Next, add sliced onion, ginger, garlic, and salt. Sauté until they turn translucent, stirring occasionally. Reduce the heat and add turmeric and red chilli powder. Stir well. Add boiled potatoes and salt, and stir until the potatoes are mashed. Then, add green chilli pickle and mustard paste, and cook for 2 to 3 minutes. After that, add hot water and simmer for 10 to 15 minutes until the flavours blend together. Adjust the consistency as desired, considering that it will thicken upon cooling. Turn off the heat and add cream. Blend the mixture using a mixer grinder or hand blender to make a nice puree. Check the seasoning to taste. Strain the potato puree into a syphon and charge it with two N20 cylinders. Shake well for 1 to 2 minutes and keep the syphon in warm water.

Tomato chutney

Heat the oil, now add mustard, fennel seed, onion seed and curry leaves and fry lightly until they splutter. Add asafoetida and fry it lightly until aromatic; do not brown. Then add red chilli powder and white vinegar, stirring frequently. Add tomatoes, also add salt and sauté till tomatoes are softened. Now add jaggery and water and simmer for 15 minutes, so that the flavours blend and bring it to the consistency you want. Also note it will become thick upon cooling. Finish with honey and star anise powder, and turn off the heat. Strain and cool it properly, and store it in the refrigerator.

Butter poached prawn and asparagus

Take a vacuum sealer bag (size 7.8 to 11.8 inch), in the bag put peeled prawn and asparagus, add butter, salt and black pepper and seal the bag in a vacuum pack machine. Now, cook this in a sous vide machine at 61 degrees for 15 minutes. If sous vide is not possible, you can also sear the prawn and asparagus with butter, salt and pepper over a low flame.

Curry leaves oil

Heat the oil at 160 to 180 degrees Celsius. Add curry leaves, fry for 3 to 4 minutes. Cool down the curry leaves. Coarsely blend the curry leaves with grapeseed oil. Strain, and your curry leaves oil is ready.

Dosa Tuile crisp

To prepare dosa batter, first, soak rice and lentils for 6 hours or overnight. After draining the water completely, add them to a blender jar with 50 to 100ml water and blend until smooth. Mix the batter with your hand, as the warmth from your hand helps in fermentation. The batter should be of pouring consistency but not too runny. Cover and ferment it in a warm place until it rises and turns bubbly, which could take anywhere from 5 to 6 hours depending on the temperature. After fermentation, the batter will be thick, but you can add water as needed to make it pourable. Then, spread the dosa batter onto a silicon mould and cook it in the oven at 140 degrees C for 10 minutes.


To plate this dish, take a bowl or a deep bottom plate. Fill it with layers of potato espuma. Then, gently place the prawns and asparagus in the centre of the espuma. Apply layers of tomato chutney and curry leaves oil, and dust some spicy seasoning powder. Keep the dosa tuile crisp on top of the prawns and asparagus, and garnish it with beautiful herbs and edible flowers, such as fennel leaves, purple bean flowers, and mixed viola flowers. Serve it warm along with soup or rasam. Enjoy!

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