Award-winning chef-entrepreneur Abhijit Saha established the Bengaluru-based Caperberry in 2009, a restaurant famend for its trendy European delicacies. With greater than twenty years of expertise chef Abhijit brings forth recipes, learnings and experiences working a advantageous eating restaurant like his personal in Caperberry The Cookbook. Listed below are a few of the wholesome recipes from the cookbook to get you began on cooking these tasty dishes for your self—they’re excellent for a light-weight summer season meal.

Wholesome meal recipes to strive at residence 

Imitation Carpaccio

Imitation Carpaccio. Picture: Sanjay Ramachandran

Compressed watermelon, pink wine jelly, mint caviar, parmesan, arugula, chrysanthemum and micro greens

Serves 4

It’s believed that carpaccio was first created in Venice in 1950, for Countess Amalia Nani Mocenigo by the chef of Harry’s Bar. The countess was beneath physician’s orders to not eat something cooked and requested the chef to make one thing particular for her. He got here up with a dish of finely shaved beef with a white sauce. Giuseppe Cipriani, the proprietor of Harry’s, named the dish after the well-known Venetian painter Vittore Carpaccio, as he felt the colors had been harking back to the extraordinary reds and white within the painter’s work. 

Caperberry’s imitation carpaccio resembles the unique meat model in look alone. Ours is a vegetarian delight made out of compressed watermelon, mint caviar, pink wine jelly, Parmigiano-Reggiano, arugula, chrysanthemum, and micro greens. Till just a few years in the past, we solely had entry to mustard cress, however now we now have an array of micro greens that makes this dish much more thrilling.


For compressed watermelon

400 gms watermelon, deseeded and lower into 5-cm diameter cylinders with ring cutter

½ tsp crushed black pepper

2 tsp caster sugar

2 tbsp lemon juice

2 tbsp additional virgin olive oil

salt to style

For ending 

80 gms pink wine jelly(optionally available)

A couple of mint leaves or 4 tbsp of mint caviar(optionally available)

4 tbsp parmesan, freshly grated

A couple of arugula leaves

2 lemon wedges, lower into halves

A couple of natural chrysanthemum petals or some other edible flower

A handful of micro greens

Further virgin olive oil, to drizzle


Compressed watermelon 

Lower water melon Place watermelon in vacuum-packing plastic bag, seal in a vacuum-packing machine and relaxation within the fridge for 3 hours. In the event you would not have a vacuum packing machine  seal in a zip-lock bag and refrigerate for 3 to 4 hours

Assembling and ending

Lower compressed watermelon into 2-mm thick slices and place in a mixing bowl.

Add salt, pepper, caster sugar and lemon juice, and toss gently.

Sprinkle every serving plate with freshly grated parmesan, and organize watermelon slices in a round sample, overlapping one another. 

Place pink wine jelly and mint caviar at equal intervals.

Garnish with arugula leaves, micro greens, chrysanthemum petals, lemon wedge and a few extra grated parmesan. 

Serve drizzled with additional virgin olive oil.

Crimson Wine Jellyyield 125ml

200ml Crimson wine

1 gm agar agar dissolved in 60ml water utilizing a stick blender


Warmth pink wine in a saucepan and cut back to half.

Add dissolved agar agar and prepare dinner over simmering warmth for a few minutes whereas whisking concurrently. Take away from warmth and put aside.

Safe the underside of a stainless-steel mould 10cm x 10cm x 3cm and place on a flat kitchen tray. Pour within the liquid whereas nonetheless heat and permit it to set. In quarter-hour, switch to a fridge and chill for an hour. Lower into small cubes

Crispy Spinach and Almond Filo Rolls

Crispy Spinach and Almond Filo Rolls. Picture: Sanjay Ramachandran

Saffron aioli, coriander shoots

Serves 4

To my thoughts, filo is among the most interesting pastries ever created. It’s gentle and crisp and, in expert arms, might be changed into essentially the most scrumptious morsels. These Crispy spinach and almond filo rolls make a easy, however stylish addition to our tapas record. These are baked and light-weight, and an important favorite with vegetarians. A pastry as excellent as filo requires a filling that can improve its refinement. We got here up with spinach, made candy with apple, and with almonds including the occasional crunch. You too can use a mixture of leafy greens like kale, arugula and amaranth (inexperienced or pink). The pastry and the filling come collectively superbly, the crisp casing holding a candy, textured centre. A saffron-tinted aioli is all that’s wanted to place the final touch. 


For spinach filling 

500 gms spinach leaves, blanched and chopped

1 Granny Smith apple, peeled and diced

50 gms raisin, soaked in water and roughly chopped

50 gms almond slices, toasted

a pinch of grated nutmeg

2 tbsp olive oil

Salt to style

¼ tsp crushed black pepper

2 tbsp parmesan, grated

For filo roll 

4 filo sheets

4 tbsp butter, melted

For saffron alioli 

100 ml alioli 

A pinch of saffron, soaked in 30 ml of heat water

For ending 

4 flat leaf parsley sprigs

Further virgin olive oil, to drizzle


Spinach filling 

Warmth olive oil in a non-stick pan. 

Add diced apple and raisins, and sauté for 1-2 minutes.

Slide within the spinach and prepare dinner for 3 minutes.

Add grated nutmeg, crushed black pepper and season with salt.

Take away from warmth, permit it to chill and blend within the grated parmesan.

Filo roll [J level]

Preheat oven to 150°C.

Stack all filo sheets collectively and lower filo sheets into 6 x 20 cm strips. Cowl with a moist fabric to stop drying.

Take one strip at a time and brush with melted butter.

Place one tablespoon of spinach combination on every sheet and roll it up.

Place on a baking sheet and prepare dinner within the oven for quarter-hour.

Enhance oven temperature to 180°C and prepare dinner for 3-4 minutes extra.

Assembling and ending 

Add saffron water to the alioli and blend nicely. Divide into 4 dip bowls. Drizzle with additional virgin olive oil.

Place 6 rolls in an old style glass, garnish with parsley sprig and serve with saffron alioli.

Notice: To blanch spinach, convey water to a rolling boil in a big vessel with a teaspoon of salt. Slide within the spinach leaves, drain and refresh in operating chilly water.

Alioli (Aioli) – Yield 150ml


4 cloves of garlic

½ tsp sea salt `

1 egg yolk

2 tsp lemon juice 

1 tbsp water

100 ml olive oil


Utilizing a stick blender or medium/small jar of a daily blender, course of the egg yolk, garlic, salt, lemon juice and water.

Step by step pour within the olive oil in a gentle stream whereas processing, however give small breaks in between. Regulate seasoning.

Chilled Tomato and Crimson Wine Gazpacho

Chilled Tomato and Crimson Wine Gazpacho. Picture: Sanjay Ramachandran

Compressed candy cherry tomatoes and pink basil

Serves 4

This Andalusian basic is a celebration of summertime produce, particularly tomatoes. Starting life as a peasant dish that used up some stale bread, immediately it graces essentially the most elegant tables in additional refined types. We stick to the standard recipe, including slightly twist with compressed cherry tomatoes.


For gazpacho

400 gms ripe pink tomato, diced

100 gms pink bell pepper, diced

100 gms cucumber, peeled, cored and diced

50 gms onion, peeled and diced (optionally available)

1 clove of garlic(optionally available)

2 tbsp white wine vinegar

100 ml pink wine (optionally available)

1 slice bread, crust eliminated

150 ml tomato juice

4 tbsp additional virgin olive oil

200 gms ice cubes

salt to style

For the compressed cherry tomatoes

20 cherry tomato, blanched and peeled

100 gms caster sugar

50 ml white wine vinegar

100 ml water

4 basil leaves

Salt to style

For ending 

16 pink or inexperienced basil leaves

 Further virgin olive oil to drizzle



Soak bread in pink wine or a mixture of equal amount of white wine vinegar and water

Combine all elements collectively and liquidise in a meals processor till clean.

Regulate seasoning and consistency by including some chilly water, if required.

Pressure and refrigerate.

Compressed cherry tomatoes 

In a saucepan, convey sugar and water to boil. Add the vinegar, salt and basil leaves.

Take away from warmth and permit the liquid to chill barely.

Add cherry tomatoes to the liquid, and put aside for an hour.

Take away the cherry tomatoes from the liquid, and seal right into a zip-lock bag. 

Refrigerate for an hour.

Assembling and ending 

Place a hoop mould within the centre of a soup plate and organize cherry tomatoes and basil leaves inside. Pour within the gazpacho, take away mould and drizzle with additional virgin olive oil.

Tuna Tartare

Tuna Tartare. Picture: Sanjay Ramachandran

Kikkoman soy, gari, sesame oil, toasted sesame, ardour fruit caviar or salmon caviar and wasabi sauce

Serves 4

After cod, which is changed into their much-loved bacalao, tuna might be one in all Spain’s favorite fishes. Actually, the Spanish have made canning of tuna right into a advantageous artwork. In Spain you’ll discover tapas bars that serve canned delicacies, together with tuna, and there’s no stigma of ‘not contemporary’ hooked up to those.

However, it’s a must to admit, with regards to uncooked seafood, nobody can higher the Japanese mastery over the artwork. And that’s how Caperberry’s Tuna Tartare got here to be. On this dish, I marry the Spanish fondness for tuna with the Japanese sashimi custom. It’s a mirrored image of our model at Caperberry which derives its inspiration from in all places. We use the perfect tuna, caught and frozen at sea earlier than it reaches our kitchen. It’s marinated in Kikkoman soy sauce, sesame oil and sake, infusing the fish with a wealthy flavour that stands as much as its robustness.

To complete, what higher than a wasabi sauce spiked with ardour fruit caviar? No surprises why this is among the sizzling sellers at our restaurant!


For tuna tartare 

300 gms prime tuna stomach, diced

2 tbsp lemon juice freshly squeezed

4 slices garlic, finely chopped

1 tbsp Japanese sesame oil

1 tbsp Kikkoman soy sauce

1 tsp white sesame seeds, toasted

1 tbsp chives, chopped

1/4th tsp crushed black pepper

salt to style

For wasabi mayonnaise 

4 tbsp olive oil mayonnaise

1 tsp wasabi powder combined with 1 tbsp of water

For ending 

2 tbsp ardour fruit caviar or salmon caviar

1 tbsp nori sheet, shredded

1 tsp white sesame seeds, toasted

A couple of petals of edible flower

A couple of micro greens

Further virgin olive oil, to drizzle


Wasabi mayonnaise 

Combine wasabi with the mayonnaise and season with salt, if required.

Tuna tartare 

In a mixing bowl, add lemon juice to the chilled tuna dices and permit it to remedy for 30 seconds.

Add remaining elements, combine gently and put aside.

Assembling and ending

Place chrome steel ring moulds (diameter 4 cm; peak 5 cm) on particular person plates and spoon within the tuna tartare. Press flippantly with spoon to safe. Embellish with wasabi mayonnaise and keenness fruit caviar or salmon caviar. Serve garnished with shredded nori, micro greens. Edible flower, toasted black sesame and further virgin olive oil.

Ardour Fruit Caviar – Yield 250 grams 


For Calcic bathtub

1 litre water

7 gms calcium chloride (calcic)

For ardour fruit 

100 ml water

2 gms sodium alginate

200 ml ardour fruit pulp strained

salt to style


Calcic bathtub

Mix collectively water and calcium chloride in a meals processer for a few minutes or till it’s fully dissolved. Cross via a advantageous strainer and relaxation for half-hour.

Ardour Fruit Caviar

Dissolve sodium alginate in water with a hand blender.

Pressure and mix along with mint syrup and mint chlorophyll and relaxation for 1 hour in a fridge.

Pour the combination in squeeze bottles. Slowly drop combination within the calcic bathtub and permit it to set for 30 seconds.

Take away gently with a perforated spoon and wash the caviar in a bowl of plain water. Repeat the method with the whole combination.

Caprichio de Cabra (Goat cheese) & Kiwi

Caprichio de Cabra (Goat cheese) & Kiwi. Picture: Sanjay Ramachandran

Candied orange peel, pistachio, demerara sugar and parmesan crackling

Serves 4

Serves 4 

At Caperberry, we take our cheese course very critically. A unexpectedly assembled cheese board simply gained’t do. Caprichio de Cabra is a tender goat cheese from the Murcia area in south-eastern Spain. This flavourful cheese resembles the French Chèvre, has creamy texture and considerably candy end.  

This creation is impressed by the cheese filling of Sicilian cannoli. The candied peel and sugar pair superbly with the creamy goat cheese and the parmesan crackling provides the crispiness.



For parmesan crackling 

60 gms Parmesan grated

For cheese combination 

200 gms Caprichio de cabra or Chèvre or Goat cheese or Ricotta Cheese  

2 tbsp candied orange peel, chopped  

2 tbsp pistachio, sliced and roasted  

1 tbsp darkish chocolate chip

4 tbsp honey

For ending 

4 kiwi or mango diced  

1 tbsp demerara sugar

1 tbsp parmesan powdered

1 tbsp pistachio blanched, sliced and roasted



Parmesan crackling 

Preheat oven to 180°C.

Line a baking tray with silicone mat and place a stainless-steel ring mould (diameter 9 cm) on it. Sprinkle uniformly with grated parmesan. Bake for quarter-hour, till gentle golden in color.

Take away from oven and funky. Lower or break into 4 items. Put aside.

Cheese combination 

Combine all elements along with a fork and chill in fridge.

Assembling and ending 

Place 9 cm diameter stainless-steel ring moulds on particular person plates. Divide the combination equally. Smoothen the floor with the again of a teaspoon.

Prime with diced kiwi or mango. Take away the moulds.

Sprinkle with parmesan powder and demerara sugar. 

Serve garnished with parmesan crackling and toasted pistachio.

Chocolate Decadence

Chocolate Decadence. Picture: Sanjay Ramachandran

Strawberry/ Grape-Thyme Sauce

Serves 4

ark chocolate will at all times be one in all my favorite elements. I consider that one of the best ways to finish a meal is with a chocolate dessert. I typically discover myself crisscrossing flavour patterns and pairings. Right here, the usage of thyme is one such instance of the mingling of elements and concepts. In the event you would not have the ring moulds at residence, be happy to set them in small dessert bowls or martini glasses to make particular person parts.


Serves 4 

For strawberry/pink grape-thyme sauce

200gms contemporary strawberries or pink grapes

2tbsp caster sugar

1sprig of contemporary thyme or 1/2 tsp dry thyme

1tsp lemon juice 

½tsp lemon zest

Praline-oreo base 

40gms praline or roasted almond/ cashew coarsely powdered

40gms Oreo biscuits 

25gms unsalted butter softened

For decadence

120ml milk 120ml

60ml liquid glucose or honey

300 ml cream (Amul or equal)

400 gm darkish chocolate, roughly chopped

24gm gelatin soaked in 120ml water

For chocolate ganache

25ml cooking cream

50gms darkish chocolate, lower into small items

5gms unsalted butter


100gms white chocolate lower into small items for chocolate shards

8/12 strawberries or pink grapes lower into slices or quarters (pips to be faraway from grapes)

4 thyme or mint sprigs

A couple of petals of edible flowers(optionally available)



For Strawberry or Crimson Grape-Thyme Sauce

Hull the strawberries or take away the inventory of grapes and lower them into quarters. Place them in a saucepan along with sugar and thyme and prepare dinner for five minutes over medium warmth whereas stirring on occasion. Scale back warmth to simmer, add lemon juice and zest and simmer for five minutes. Cross via a wire strainer whereas stirring with a ladle.

For Praline Oreo Base 

Add Oreo biscuits in a blender course of to make a powder. Add butter and course of till the combination comes collectively. Take 4 chrome steel ring moulds (diameter 5 cm; peak 5 cm) and safe the bottom with aluminum foil. Line the underside of every mould with one heaped tablespoon of the praline combination and press with the again of the spoon to make a compact base. Put aside in a fridge. If utilizing dessert bowls or martini glasses simply quickly in some into them.

For Chocolate Decadence

In a saucepan pour the milk, contemporary cream and liquid glucose/ honey and convey to boil whereas stirring with a whisk regularly over medium warmth. Pour the boiled combination over the darkish chocolate adopted and stir nicely to combine. Add soaked gelatin, combine nicely and cross via a advantageous strainer whereas the combination is trill heat. Pour into the ring moulds or dessert bowls or martini glasses. Chill and set within the fridge for a few hours.

For Chocolate Ganache

Boil cream in a saucepan over medium warmth. Take away from warmth and stir in chocolate till clean.

Add butter and cross via a advantageous wire strainer.

For Chocolate Shards

Lower the darkish chocolate into small items, place in a glass bowl and soften over a pan of simmering water or briefly blasts within the microwave, stirring often. Pour it onto a tray lined with silicone mat or parchment paper. Unfold uniformly with a bend palate knife into a skinny layer. Place in a fridge to set and break or lower into shards.

To Serve

De-mould every chocolate decadence on serving plates. Pour one tablespoon of chocolate ganache on every and set within the fridge for 10 minutes. Take away from fridge, garnish with chocolate chards, strawberry or grape slices or quarters and serve with the sauce.



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