Flavor Trends, Strategies and Solutions for Menu Development
At Aurum, artichoke hearts and locally sourced dairy products put a California twist on the traditional saag. | Photo: Arum
Saag Story
Our current menu features Artichoke Saag with a spinach sauce made with California heavy cream and butter. I serve it topped with crispy artichoke hearts tossed with chaat masala and other aromatic spices.
—Manish Tyagi, Chef/COO, Aurum, Los Altos, Calif.
In the second half of a two-part Flavor Discovery series, chefs share unique ingredients and concepts inspiring their culinary creativity.
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