Chena Poda in Kataifi
An ode to the rural side of India. Ricotta cheese folded with golden raisins and cashews, baked and then rolled in crisp Kataifi pastry, all finessed with a drizzle of whisky-infused Mānuka Honey.
- Kokum
- Passionfruit curd
- Pastry
- Pistachios
- Rose syrup
- Whisky-infused Mānuka Honey
After creating the pastries, I paired them with rose syrup, passionfruit curd, kokum, pistachios and a touch of The Southerly. Ricotta and honey are a natural pairing, so this was a no-brainer. The floral, smoky sweetness of the honey wrapped the whole dish up in warmth. It felt familiar but reimagined, comforting and elegant.
