Flavor Trends, Strategies and Solutions for Menu Development




In partnership with the California Milk Advisory Board

By Eliza Amari

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Manish Tyagi

Manish Tyagi, COO and Executive Chef of Aurum, a contemporary Indian concept, had an inkling that an Indian take on artichoke dip could be a hit for Aurum’s four-course Valentine’s Day menu. Inspired by the wide variety of chutneys that permeate Indian cuisine, he created this Roasted Artichoke Chutney by combining charred artichokes with fenugreek leaves, ginger, turmeric, Serrano chiles, mayonnaise, dry California Jack, white cheddar, sour cream and cream cheese. “The umami factor, provided by the mix of California dairy products and aromatic herbs, makes the dish unique and tempting,” says Tyagi. “Fenugreek leaves, ginger and turmeric also go well with the nutty flavor of artichoke.”

The dip is served with lightly fried taro chips sprinkled with chaat masala. “The dynamite combination creates a flavor bomb. It was a huge hit, and everyone loved it,” he says. “Many customers even requested that I package this dip up for purchase!”


About The Author

Eliza Amari

Eliza Amari is special projects editor for Flavor & The Menu.