TRUFFLES: NOT A IN THE TRIFLE MATTER CULINARY WORLD
Luxurious and indulgent, truffles have the magical to raise the profile ability of any dish
There’s hardly a food aficionado who doesn’t love to gorge on the aromatic and flavourful truffle mushrooms. These diamonds of the kitchen, though officially from the fungus family, have the magical ability to raise the profile of any dish. “Their musky fragrance and inimitable garlicky, umami flavour can elevate any simple preparation,” says Rajesh Wadhwa, executive chef, Taj Palace, New Delhi.
Edible truffles are held in high esteem across various culinary cultures, and often reserved as a delicacy. “Even a small shaving of truffle or a sprinkling of truffle oil is enough to deliver a pungent aroma and distinctly earthy taste. They are a hot culinary commodity when it comes to chefs, but used quite sparingly owing to their high price but magnificent taste”, says Manish Sharma, executive chef, The Oberoi Gurgaon.
Special fungi spores are injected into oak or hazelnut trees when the trees are just seedlings. As the trees grow, the truffles grow underground by attaching themselves to the roots. “Truffles are best found by scent as they have a strong aroma, and dogs and pigs are used to hunt truffles. Once found, these delicate truffles are cleaned carefully with a brush to remove the soil and avoid damage,” says chef Neeraj Tyagi, director of culinary, Pullman New Delhi Aerocity. Truffles are then wrapped in a clean tissue paper or a breathable container and stored in a dark space to retain the aroma.