A Nutty Event
UpperCrust organised a cooking session at Trident,for regular subscribers of the magazine, using hazelnuts, what are commonly labelled ‘the miracle nuts.’ Needless to say, it was a hugely successful demo. Gayatri Peshawaria recounts. What a job to work at UpperCrust! Imagine- tasting world cuisine, travelling to pristine destinations, meeting fascinating people, the adventure, the discoveries and the thrills. Clichéd as it may sound, we just love it. In fact, nine years ago, when UpperCrust arrived, India was ready to make a culinary breakthrough and UpperCrust helped this by making an international pronouncement with its expansive repertoire. Which is why when we were approached by The Turkish Hazelnut Promotion Group, we, instantaneously, let the magic wand enchant our subscribers. We soon realised, enchant is what they do best in Turkey when they familiarised us with hazelnuts. The miracle nut, as they are rightly termed, can be described as beige packages of health and goodness conspicuously surpassing any reservations you may have about nuts. The second best source of Vitamin E after plant oils, hazelnuts are rich sources of minerals like calcium, magnesium, phosphorus and potassium. In an attempt to contribute to innovation in healthy cooking, we invited Chef Joy Bhattacharya of Trident Nariman Point, Mumbai, who, while at The Rotisserie, was instrumental in showcasing promotions with over 16 Master Chefs and Michelin Star chefs. Having led the team at The Oberoi that created a memorable Indian meal for President Bill Clinton during his visit to Bombay and being the culinary pivot for over 20 Presidential delegations, there couldn’t have been another person but him to amplify the hazelnut experience.
As the tea commenced after the demo and I interacted with our guests (even admittedly eavesdropped), I couldn’t help notice the passion that pervaded the conversations. I guess that’s only expected in a room full of foodies exchanging a plethora of ideas and sharing experiences over sandwiches and desserts. It’s interesting how global Indian foodies are becoming and their intense desire to experiment, the curiosity to learn about and discover world cuisine, and develop their taste buds. Here’s what some of them opined:-
 “It was interesting. I liked that we got to taste the food, especially the souffle which was great. It’s a good idea to have such promotions to see what you can do with just one common ingredient.”— Adore Sayani
“Very well organised, beautiful recipes! Time well spent. Have more demos, they’re a great idea.” — Zenobia Shroff
 “The presentation was good; the high tea was fabulous though I’d have preferred if the chef had demonstrated a chocolate and hazelnut cake as well.”— Kashmira Shah
“I quite liked it but I felt the recipes could have been more elaborate. The chef was very professional. People who like food love to see food being demonstrated. That’s what encourages them to use new recipes and ingredients, especially if they are in the food business like myself.” — Shilpa Bhambri
Baked hazelnut and chocolate soufflé
 Baking temp- 200 degrees CelsiusBaking time-10-12 mins Yields 6-7 cups Ingredients:
For the Custard:
250 ml Milk, 3 egg yolks25 gms castor sugar, 35 gm flour 35 gms butter 10 gm cocoa powder Method:
Mix all items together. Continuously whisk the mixture on the flame.Cook for 6 minutes or till it is thick in consistency, like a custard. Take 6 baking cups, grease them with butter. Sprinkle some castor sugar and keep aside.  Ingredients:For the Soufflé:
300 gm of the above custard3 egg whites, 50 gm castor sugar 20 gm chocolate chips 80 gm toasted and crushed hazelnuts Method:
Whisk the egg whites and the castor sugar together till they form medium peaks and the mixture turns glossy.Now, in a bowl, mix together the custard with the chocolate chips and crushed hazelnuts. Fold in the medium peaked meringue. Spoon this mixture in the greased cups till 3/4th full. Bake as specified. Serve warm with vanilla or chocolate sauce. Spiced Hazelnuts
 Ingredients:200 gm whole hazelnuts 80 gm brown sugar 1/2 tsp roasted cumin, crushed 3/4 tsp chilli flakes Salt and milled pepper to taste Method:
Heat the oil in a pan and roll the hazelnuts until lightly roasted. Add the sugar and allow the same to melt and evenly coat the nuts. Gently caramelize the sugar along with the nuts.Remove from heat and toss with chilli, cumin and salt. Also add pepper if you like. Serve warm or at room temperature. The nuts will keep for a couple of weeks if they are stored in an airtight container. Spiced Lamb Houmus
Yields 10 portions
Ingredients:
For the Houmus:
400 gm cooked and drained chick peas4 garlic cloves, crushed 30 ml olive oil Freshly squeezed juice of 3 lemons Salt and freshly ground pepper to taste For the Spiced Lamb:
30 ml sunflower oil80 gm chopped shallots 30 gm garlic 200 gm minced lamb 80 gm hazelnuts, roasted and crushed 1 tsp roasted cumin, crushed 2 tsp cinnamon, powdered 1 tsp ground chilli 2 tbsp chopped parsley Salt & pepper to taste Method:
Combine the chick peas, garlic and olive oil and place in a food processor jar. Process until almost smooth. Then, add the lemon juice, and season. Process until very smooth, adding a little water if you wish a thinner consistency.Pour sunflower oil in a pan and sauté the shallots and garlic. Add the minced lamb and stir fry with chilli, cumin and cinnamon. Finish with lamb stock and crushed hazelnuts. Season and sprinkle with parsley. Serve the houmus with a topping of the minced lamb along with freshly leavened pita bread. Some Facts about Hazelnuts
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And we continue to do it in grand style, now, don’t we? The unique concept of combining food and people works like magic. And who knows that better than us?
They’re also a 100% recommended daily allowance (RDA); it is widely acknowledged that hazelnuts contain compounds that have the potential to prevent cancer, arteriosclerosis and diabetes. Apart from being one of the best nutraceuticals crucial for heart health, hazelnuts play a vital role in bone growth, bone health and regulation of blood pressure due to their high mineral and low sodium characteristic.
Chef Bhattacharya’s demo was dexterity, knowledge and professionalism, packaged into amiable culinary presentations. He cooked Spiced Hazelnuts, an inimitable blend of the sweet and the salty, discovered rather mysteriously in each crunchy bite. As the evening progressed, the tastes shot up on the food countdown from delectable to devour-able. The Spiced Lamb Houmus followed suit- that first scrumptious bite (as all bites should be) of the dish, teasing and tangy, flirted with my palate and the grainy, spiced lamb complimented the smooth texture of the houmus incredibly- a great marriage of ingredients. 
The dessert comprised of Baked Hazelnut and Chocolate Soufflé. Light yet creamy and full, the soufflé managed to be pivotal for queries over the almost impossible- vegetarian soufflés. 
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