Once Upon A Spice

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Once Upon A Spice

At ONCE UPON A SPICE we focus on providing unique dining experiences through Traditional & Neo Indian Cuisine. Cookbook out Fall 2020.

Check us out at one of our Pop-Ups, Supper Club(s) or indulge in our Private Dining Experience, Tiffin Club or Catering.

05/12/2023

A lot of you asked about this and we are both happy and excited to announce that you can now get access to our exclusive content by subscribing to our monthly subscription service. Swipe to see just a small glimpse on what to expect.

First few subscribers get discounted pricing.

The content will include:

1. Recipes (all the unique dishes you see on our page and more).
2. Tutorials on how to perfect the art of creating unique items for your dishes.
3. Learning Academy which will feature courses on spices, mixes and ingredients to help you better understand the cuisine.
4. Cooking Classes, where you can virtually follow along with us and create some dreamy dishes.
5. Photography sessions, where you can learn how we take those moody shots, our equipment and more.
6. Videos and a lot more exclusive content that will come as we go along.

So if you are interested in any of the above or have suggestions as to what else you would love to see in our content then hit that subscription link in our profile and take that journey with us.

Our exclusive content will be available only to our subscribers! We look forward to sharing all that we have to offer to you!

19/09/2023

Pani Pomme Puri - Pomme Souffle Shell (Puri), Falsa Spiced Pani, Sev Birds Nest, Tamarind Coated Chilli, Onion Flower, Yogurt Mousse Rim.

This is both a modern and adventurous take on probably what is the most popular street food in India - Pani Puri. If there was any doubt of the popularity of this street food, it was laid to bed when Pani Puri was officially added as a word in the Oxford English Dictionary in 2005.

Traditionally it's Shell or Puri is made from Chickpea Flour or more recently Semolina but we decided to use potato instead and so the direction of Pomme Souffle was taken. Pomme Souffle essentially mimicks the traditional shell both in texture and shape but adds the potato flavor which is an ingredient that is added inside the Puri usually.

For the water (Pani) we decided to use Falsa, which is a berry found only during a short period of early spring in India. You can freeze the berries and use them at a later time as it can be hard to find. The Falsa carries a hint of sweetness with tartness, perfect for that tang that this recipe needs and added some black salt, spices and sugar to it. For the other elements we added some candied tamarind chilli, onion flower on a flavored yogurt mousse and sat it on a sev bed (birds nest illusion).

These days there is no one true recipe for Pani Puri, there are umpteen variations with and without water with some of the biggest Chefs in the world using this dish as inspiration. What do you think of our version? Let us know below.

26/06/2023

Mussel Kalakand Baklava - Kalakand, Mussel (Midye) Baklava Shell, Pistachios, Chashni, Candied Rose, Pistachio Gelati, Tuile.

The inspiration for this dessert comes from that Midye Baklava. We loved how it's a little different from the traditional baklava and uses a crimpling technique for the phyllo which creates this rippling effect. With that at the crux we built around and wanted to work on a filling that would be soft, so we went with Kalakand. Those that aren't familiar with this Indian dessert, it's derived from milk solids, churned with sugar or condensed milk, cardamom and kewra. With our house made Kalakand done we added pistachio both powdered and chopped for texture to the filling and wrapped it up to create the mussel pastry. Into the oven to bake with a ghee wash we started making the Chashni which is a sugar syrup with sweetness and aromats. After the baking the boiling Chashni was dropped all over to soak. At the same time the left over Chashni was reduced and we candied some rose petals. The final component to be made was a pistachio tuile which we created in the form of a leaf to elevate the aesthetics.

Finally to plate, we put the Mussel Kalakand pastry with the candied rose, tuile, a little pistachio crumble and pistachio gelati. As you swipe you will see plating with both the intact and cut open pastry.

The dessert came together better than expected with both the Kalakand and pistachio flavor complimenting each other.

Have you tried Kalakand? It's great as a standalone dessert but this pastry version is even better. How do you like your baklava? Would you try this version?

24/06/2023

Aam Papad Dumpling - Aam Papad Sleeve, Shrimp Ceviche, Fennel Flower, Aam Panna Jus.

It's mango season! In thinking about small plates that could be served cold we decided to work with a dumpling sleeve that does not need to be steamed and can be eaten at room temperature. The idea of making this sleeve from Mango (Aam Papad) seemed to make sense in addition to being something unique. The Aam Paapad sleeve was made from dehydrating mango pulp with spices and chillies. The filling is from curing shrimp with acid, jalapenos, cilantro (ceviche) and the jus is a green mango derivation (Aam Panna) which has been house made with some more spices. We garnished it with fennel flowers and some microgreens.

We shaped this dumpling in a tortellini so it could be a dumpling or tortellini. It was a little challenging shaping the Aam Papad sleeve because unlike a traditional dumpling that is made from dough and has more give it can also be enclosed easier. That being said we got creative and were able to get it done and plated it in two different plates to help accentuate the appearance (swipe to see).

The flavors definitely hit all the notes on your palette and it's a unique take that is sure to leave you wondering and wanting more.

Have you had Aam Papad before? What would you do with it? Let us know what you think of this variation.

23/06/2023

Kebab Wellington - Spiced Mince (Kebab), Mushroom Duxelle, Pea Cilantro Chilli Duxelle, Rumali Crepe, Puff Pastry, Lattice, Bordelaise.

Inspired by and Beef Wellington, we decided to work our neo-indian magic on this one. Traditionally tenderloin is used but we decide to make a seekh kebab mixture for the core of the wellington. We used a house made spice mixture and then rolled the kebab mixture into a cylindrical shape after which we seared it to ensure the juices stay intact.

Coming to the layers that would wrap the kebab. For the outer casing we decided to do two different Duxelles, one being the traditional mushroom and the other a peas and cilantro one to give it a more chutney flavor. For the outermost casing we made a Rumali Crepe which would further help absorb any moisture and keep the flavor intact. Finally to the puff pastry we used a layer of pastry dough and wrapped that around with an egg wash brushing and laid a layer of lattice on top for that extra visual appeal. Garnish with cilantro/thyme sprigs as well as some edible flowers after it is baked.

The sauce we made was a Bordelaise which also comprised of some Japanese (soy sauce, mirin) and Indian components (maggi hot and sweet for an extra glaze, ginger, garlic, cilantro) to compliment and enhance the flavor profile.

It seems daunting but if each step is planned out, this dish comes together perfectly and is extremely satisfying seeing the end product.

Tell us what your favorite Wellington is? Where did you eat it and would you try ours?

22/05/2023

Octopus Carpaccio - Sous Vide Octopus, Yuzu, Pear Crudo, Truffle Oil, Ittar.

We worked on another dish with the Octopus taking inspiration from the Octopus Carpaccio we ate at .nyc . In our version we decided to compliment flavors and add a hint of spice. To achieve that we Sous Vide our Octopus te****le which kept it tender and made sure it was cooked. We Poached our pear for the Crudo with some spices and acid from Kokum (see our last post). The Crudo was laid down as the base and the Octopus Carpaccio was laid up on top. Next we infused our Yuzu with the Truffle Oil and drizzled it on top. Finally for some nose/aromat for the dish we spritzed with our house made edible Ittar - a combination of rose, kewra and saffron.

Plated on Indus plate collection as well the Mirage collection where you see the Ittar being spritzed.

How would you feel about diving into this version of ours? The flavors worked great and we can't wait to come up with more variations of this.

03/05/2023

Poached Pear Chaat - Spiced Poached Pear, Kokum Bourbon Demi Glace, Kaffir Leaf.

Growing up we ate a lot of Fruit Chaat in India, infact that was one of the dishes that became a staple in my repertoire, which was limited at best. Now, that years have gone by and I have a wider array of culinary skills to draw from, I decided to create a version of that Chaat.

We started with a singular fruit so we could focus on the complimenting flavors. The idea of poaching the fruit spoke to us and so we decided to go with a Pear. We poached the pear in a wine, bourbon and spiced broth. Several spices were used including Kokum for acidity, black salt, cinnamon and cardamom. We then added some sugar, dash of Screwpine, Citrus peels and continued to poach the pear in this broth on low flame. The Pear would infuse all these flavors while cooking in the broth and once done we pulled the pear out keeping it intact. Then we reduced the liquid further to a glaze (glace).

This is a simple dish to prepare and combinations can be endless but our goal was to use ingredients that would mimic flavors of Chaat (sweet, spicy, tangy). Finally topping it off with another citrus flavor of Kaffir and some of the oil coaxed out of it.

As with our previous dish, we plated this in another one of our beautiful plates from the Jessamine collection by

What's your fruit Chaat flavor? Let us know in the comments below.

01/05/2023

Dhungar (Smoked) Octopus - Tandoori Spice Rub Te****le, Lilac Buerre Blanc, Meyer Lemon Curry Leaf Gastrique.

Cooking Octopus is always a challenging and overwhelming task, but if you get it right, then the results can be fantastic! We started with a sous vide Octopus te****le, then marinated it with a spice rub overnight. Since the sous vide had already cooked the octopus, we pan fried the octopus to provide some char, color and crust. In addition we also smoked (dhungar) the octopus with cloves and ghee. Finally, we made a Lilac Buerre Blanc to pair with and a Meyer Lemon Curry Leaf Gastrique for some acidity. Garnished with some micro greens, amaranth, lilac and flowers.

We also decide to switch up our plating using the beautiful Mirage collection by for that we picked up on our recent trip to India.

Have you tried Octopus? What are some of the ways you make yours? Let us know in the comments below.

18/03/2023

Chicken Korma (Awadhi) - Junglee (Wild) Chicken, Korma, Saffron Candied Flower, Fried Onion Jam, Screwpine Water (Kewra).

Continuing down our traditional menu, here is a dish with more tradition and a touch of neo-indian flair. We have talked about a lot of our dishes being considered amongst our favorites and saying this dish is another one of them may sound like a broken record, but truly this dish is on the top of our list. From the nostalgia to the flavor, it epitomizes our culinary journey.

Starting with onions, ginger-garlic, hint of whole spices (cloves, cardamom, bay leaf), along with powdered spices (coriander, red chilli) and yogurt make this a simple, uncomplicated dish more about flavor. Awadhi cuisine focuses on flavor, aromatics and visual a fair bit because all your senses need to be stimulated, so for aromatics we add some Kewra and to top off the plating we added our housemade red onion jam and some saffron candied flower petals.

Sure, you must have tried a version of this somewhere, sometime, but in our opinion this Awadhi version is the best of them all. Have you tried a version of this? Which is your favorite?

22/02/2023

Chukandar Gosht (Beetroot Goat) - Goat Shoulder, Beetroot Coulis, Turnip & Horseradish Puree, Pickled Beetroot Threads.

This has got to be one of those dishes that always surprises people when they are served. The combination of beetroot with spiced goat meat creates a perfectly balanced dish (sweet & spicy). Since we started serving this on our private dining menu, it has been specially requested many times. A vegetarian version of this can also be made however the goat shoulder cooked in just elevates this dish to a whole new level.

For our neo-indian plating, we take some beetroot coulis and smash it with the back of the spoon, creating a blood splatter effect, as if the goat was killed on the plate. We add some more coulis, then the goat meat with a piece of bone and marrow, chopped cilantro with stems, some pickled beetroot threads (shaved) and finally a turnip & horseradish puree. While just the beetroot and goat meat on its own is plenty when served, adding all of these extra elements creates magic on the plate.

Have you tried this or something similar? What do you think of our take on this not so familiar or common dish?

13/02/2023

Shrimp Toast - Spiced & Pickled Minced Shrimp, Lotus Sago Wonton / Raisin, Tandoori Smoked Remoulade, Butterfly Pea, Espelette.

We have loved this fairly simple yet delicious dish for a long time. Minced shrimp on toast is the traditional way it is made but we wanted to add our own flair to it. While we did create a toast version of this, the one we highlight here is made from a sago or sabudana wonton wrapper. We got some fresh jumbo shrimp and minced it. Added some spices, Yuzu to the mix and filled it in the wrapper. The next step which is usually deep fried, we decided to shallow fry and baste so that the shrimp got cooked evenly. Finally garnished with some chilli, butterfly pea and served on a smoked tandoori Remoulade along with a dusting of Espelette pepper.

While we created our version, we are always seeking a great shrimp Toast at dim sum locations around. Let us know what you think of this and if you would recommend any place with good shrimp Toast?

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Opening Hours

Monday	12:00 - 20:00
Tuesday	12:00 - 20:00
Wednesday	12:00 - 20:00
Thursday	12:00 - 20:00
Friday	12:00 - 20:00
Saturday	12:00 - 20:00
Sunday	12:00 - 20:00

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https://uponaspice.com/

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