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IN AN ERA where diplomacy often transpires across dining tables, India's $100 billion trade deal with the European Free Trade Association (EFTA) countries — Switzerland, Norway, Liechtenstein, and Iceland — is no small affair. To commemorate this monumental agreement (which was in the works for over 16 years!), we're whisking you away on a gustatory journey, one that marries the diverse culinary landscapes of these nations with India's rich tapestry of tastes. This four-course fine dining menu is a loving nod to our new trade partners. Ready to dive fork-first into some delectable diplomacy?
Soup & Starters, The Swiss Way
We begin our meal with "suppeziit," a Swiss tradition that turns simple ingredients into heartwarming starters. Imagine a velvety barley soup, "Gerstensuppe," its barley pearls dancing amidst root vegetables and beef, simmering slowly, embodying the Swiss ethos of warmth and community. Served with a side of freshly baked Zopf bread, this course is a comforting embrace, setting the stage for the culinary voyage ahead.
Main Course, As The Norwegians Would
As we sail on to our next course, Norway greets us with its pristine flavours. The star? "Rakfisk," a delicately fermented trout that encapsulates Norway's seafaring spirit. This dish, served with flatbread, sour cream, and a sprinkle of fresh dill, is a testament to the Norwegian way of life, where the sea whispers secrets to those willing to listen. It's an adventure on a plate, each bite a leap into the fjords' crystal-clear waters.
Cheesy Much? Liechtenstein's Legacy
Nestled between Austria and Switzerland, Liechtenstein may be small, but its culinary offerings are mighty. Enter "käsknöpfle," a hearty dish that's part comfort, part luxury. Think of spätzle (a type of egg noodles) enveloped in a rich, creamy cheese sauce, a sprinkle of crispy onions adding just the right amount of crunch. It's a dish that brings people together, much like the trade deal it celebrates.
Dessert That's An Icelandic Indulgence
Our meal concludes with a sweet serenade from Iceland. "Skyr Tart," a dessert that's light yet indulgent, mirrors Iceland's breathtaking landscapes. Made with Skyr, a traditional Icelandic yogurt, and topped with a berry compote that sings of the country's wild, untamed beauty, it's the perfect endnote to our culinary symphony.
As our four-course journey comes to a close, we hope it inspires you to explore these flavours in your own kitchen. May this menu not only celebrate India's new trade partnerships but also remind us of the power of food in bridging cultures! Bon appétit, or as you might say in the spirit of our trade allies, "Guten Appetit," "Vel bekomme," "An Guete," and "Góðan matinn".
Recipe | Skyr Tart
Ingredients
- 200g Digestive biscuits, crushed
- 100g Unsalted butter, melted
- 300g Skyr
- 100ml Heavy cream
- 50g Sugar
- 1 tsp Vanilla extract
- 200g Mixed berries for the compote
- 2 tbsp Water
- 50g Sugar (for the compote)
Instructions
1. Mix crushed biscuits with melted butter and press into the bottom of a tart pan. Chill for 30 minutes.
2. Whip Skyr, heavy cream, sugar, and vanilla extract until smooth. Spread over the chilled base.
3. For the compote, combine berries, water, and sugar in a saucepan. Simmer until thickened. Cool.
4. Top the tart with berry compote. Refrigerate for at least 4 hours before serving.
