An array of dishes, including white rice (সাদা ভাত) or steamed rice, deemer korma (ডিমের কোরমা) or egg korma, chingri malai curry (চিংড়ি মালাই কারি) or prawn curry in coconut milk, macher jhol (মাছের ঝোল) or light fish curry, Masoor Dal ( মসুর ডাল ) or red lentil with spinach and cauliflower, potal bhaja (পটল ভাজা) or fried pointed gourd, begun bhaja (বেগুন ভাজা) or fried eggplant, macher chop (মাছের চপ) or spiced tuna croquettes, and Firni (ফিরনি) or Bengali rice pudding, showcasing the vibrant flavors and textures of Bengali cuisine to honor my late mother... Grief isn’t just about letting go when you lose someone—it’s about holding on to the love they left behind , like the warmth and care my mother poured into her food. Bengali food was her language of love—a perfect balance of sweet, spicy, and tangy. The smell of mustard oil heating in a pan, the crackle of panch phoron, the fresh herbs she so carefully chose—it all told a story of her care, her joy, her way of bringing us together. Every dish she made wasn’t just food; it was a piece of her heart. From the lentils simmered with spices to the fish curries steeped in mustard, her cooking had a way of making you feel safe and cherished. It was how she comforted us, and how she shared her soul. Now, when I cook the same dishes, I feel her with me...she lives on in the meals I prepare. This image showcases a Bengali food spread, featuring an array of traditional dishes that highlight the bold, comforting, and flavorful elements of Bengali cuisine. Here’s a breakdown of the spread: Fish Croquettes (Maacher Chop - মাছের চপ): These are a beloved snack or appetizer in Bengali cuisine, typically made with mashed fish (like rohu, katla, or even canned tuna), mixed with mashed potatoes, onions, cilantro, and a blend of spices like turmeric, cumin, and garam masala. The mixture is shaped into patties or cylindrical forms, coated in breadcrumbs, and deep or shallow-fried to golden perfection. Fried vegetables (Sobji Bhaja - সবজি ভাজা): Begun Bhaja (বেগুন ভাজা) - Slices of eggplant, seasoned and shallow-fried in mustard oil until golden and crispy on the outside, yet soft and creamy inside. A quintessential Bengali favorite, it pairs perfectly with steamed rice and lentils (dal). Potal Bhaja   (পটল ভাজা) - Fried pointed gourd, a staple in Bengali cuisine. The potal is sliced and shallow-fried in mustard oil until crispy and golden, adding a deliciously earthy and crunchy element to the meal. Both are essential accompaniments in a traditional Bengali meal, typically paired with steamed rice (shada bhaat) and lentils (dal). Chingri Malai Curry (চিংড়ি মালাই কারি ): It’s a beloved Bengali dish featuring prawns cooked in a creamy, spiced coconut milk gravy. The prawns are simmered in a flavorful gravy made with onions, ginger, garlic, and warm spices like turmeric and garam masala, which give it its golden color and depth of flavor. Masoor Dal (Lentils - মসুর ডাল ): A bowl of lentils, "Masoor Dal" (মসুর ডাল), cooked with subtle spices and enriched with cauliflower and spinach, then garnished with fresh coriander. This hearty dish pairs well with plain white rice (shada bhaat). Macher Jhol ( মাছের ঝোল - fish curry): This is a traditional Bengali Macher Jhol, a light and flavorful fish curry simmered in a tangy, spiced broth made with turmeric, curry leaves, red chili powder, and tomatoes. Enhanced with slices of radish (mulo) for added sweetness and garnished with fresh coriander, it pairs perfectly with steamed white rice (shada bhaat). Bengali Egg Korma (Dimer Korma - ডিমের কোরমা): Bengali Egg Korma, known as Dimer Korma (ডিমের কোরমা), a rich and flavorful preparation featuring boiled eggs cooked in a mildly spiced, yogurt-based gravy. The eggs are scored to absorb the delicate flavors of the curry, which is made with a blend of turmeric, cumin, garam masala, and aromatic whole spices like cardamom and cinnamon. It pairs beautifully with steamed rice (shada bhaat) or parathas, making it a hearty and satisfying dish often served during festive occasions or family meals. bengali cuisine Bengali food is a vibrant and soulful culinary tradition rooted in the Bengal region, celebrated for its perfect balance of flavors—sweet, spicy, and tangy. Steamed white rice (shada bhaat) is the heart of every meal, often served with dal (lentils) enriched with seasonal winter vegetables like radish (mulo), spinach (palong shaak), and cauliflower (fulkopi). Mustard oil and panch phoron (a blend of fennel, nigella, cumin, fenugreek, and mustard seeds) lend their distinctive aroma and depth, while dishes like shorshe ilish (hilsa in mustard sauce), chingri malai curry (prawns in coconut sauce), and begun bharta (mashed eggplant) showcase the region’s culinary richness. Bengali cuisine reflects the region's geography and historical influences, blending ancient Hindu culinary traditions, Mughal sophistication, and British colonial adaptations. The fertile Ganges-Brahmaputra delta shaped the food culture with rice, lentils, vegetables, and fish as staples. Hindu Influence: Vegetarian dishes like veg fitters and lentil-based meals were shaped by ritualistic cooking practices. Mughal Influence: Rich meat dishes like korma, biryani, and desserts like firni became integral to festive meals. Colonial Influence: Adaptations like cutlets, puddings, and baked goods showcase British impact. behind the scene Macher Jhol ( মাছের ঝোল - fish curry): Bengali Egg Korma (Dimer Korma - ডিমের কোরমা): Chingri Malai Curry (চিংড়ি মালাই কারি ): Masoor Dal (Lentils - মসুর ডাল ): Fish Croquettes (Maacher Chop - মাছের চপ): firni (ফিরনি): Firni (ফিরনি) is a cherished dessert in Bengali cuisine, often served during festive and celebratory meals. Firni is a creamy, aromatic rice pudding made with finely ground basmati chal (বাসমতি চাল), slow-cooked with doodh (দুধ), sugar, and infused with fragrant elach (এলাচ). Unlike payesh (পায়েস), which is made with whole rice, firni has a smoother, silkier texture and is traditionally served chilled. This firni is garnished with safron (জাফরান) strands, chopped pesta (পেস্তা), and kaju (কাজু), adding a luxurious touch and a delightful crunch. A Mughal-inspired dish, firni was introduced during the Mughal era and has since become a signature Bengali sweet, perfect for special occasions and family gatherings. Its rich flavors and velvety consistency make it a timeless favorite in Bengali households.

This dish represents a fusion of Japanse, Asian, Middle Eastern, and modern French influences, with creamy asparagus-spinach coconut bisque and the harissa-za’atar roasted eggplant and morel mushroom ... This dish represents a fusion of Japanese, Asian, Middle Eastern, and modern French influences. The combination of textures—from the crispiness of the fish to the softness of the eggplant and the nutty quinoa—creates a balanced and sophisticated dining experience. This dish is an artfully plated creation combining global influences and vibrant flavors. Here’s the detailed description: Main Components: Crispy Sole Fish: A golden, panko-crusted fillet of sole fish, fried to perfection. The fish is tender and flaky on the inside, with a crispy exterior. It’s garnished with a lime slice, capers, and fresh microgreens for brightness and freshness. Spinach and Asparagus Coconut Bisque: A spinach and asparagus bisque enriched with creamy coconut milk. The bisque has a vibrant green hue and a velvety texture, with hints of herbal and vegetal freshness. Quinoa Salad: A bed of quinoa salad, featuring nutty quinoa mixed with chickpeas and fresh herbs. It provides a hearty and wholesome base to complement the fish and bisque. Eggplant with Harissa and Za’atar: A slice of roasted eggplant, seasoned with harissa (for a smoky, spicy kick) and za’atar (a Middle Eastern spice blend with earthy and tangy notes). The eggplant is caramelized, adding depth and complexity to the dish. Morel Mushroom: A single, earthy morel mushroom, lightly cooked and placed elegantly on the plate, adding a luxurious, umami-rich element. Plating and Garnishes: The dish is finished with artful drizzles of cream or coconut milk to add visual appeal and richness. The microgreens, lime slice, and capers further elevate the presentation while contributing zesty and fresh flavors.

This spread of appetizers showcases a fusion of global influences, blending the refinement of French cuisine, the bold spices of South Asian flavors, the elegance of Japanese simplicity, and contemporary Western trends, creating a fusion of traditional techniques with modern creativity... Here's a breakdown of the origins and influences for each dish: 1. Roast Beef Tartare on Toast with Mango Chutney Spread Origin & Influence: Beef Tartare: Originates from French cuisine, where raw beef is finely chopped and often served with condiments for balance. Mango Chutney: A classic element of Indian cuisine, influenced by the country's rich tradition of preserving fruits with sugar, spices, and vinegar. This dish combines French sophistication with Indian sweetness and spice, presented in a modern canapé style. 2. Chicken Yakitori Origin & Influence: A quintessential Japanese street food, yakitori consists of skewered and grilled chicken, often basted with a sweet and savory soy-based tart sauce. This dish reflects the simplicity and elegance of Japanese cuisine, with its emphasis on grilling techniques and balanced flavors. 3. Spiced Potato and Egg Croquettes (Mom's Recipe) Origin & Influence: Croquettes originated in French cuisine, but variations are found globally, often adapted with local ingredients. The use of spiced potatoes and eggs are influenced from Bengali or South Asian cuisine, where potatoes are a staple and spiced snacks like samosas and cutlets are popular. As a family recipe, it also carries a personal, nostalgic connection. 4. Edamame Avocado Mousse with Seaweed Chips and Microgreens Origin & Influence: Edamame (young soybeans) is a staple of Japanese cuisine, often served as a simple snack or side dish. Avocado is commonly used in Western and fusion cuisines, particularly in modern health-conscious or plant-based cooking. Seaweed chips bring a strong connection to Japanese and Korean snacks, adding an umami-rich crunch. This dish blends Japanese ingredients with Western trends like avocado-based dips and microgreens. 5. Kani Salad with Nori and Rice Crackers Origin & Influence: Kani Salad is a Japanese-American dish often found in sushi restaurants. It features imitation crab (kani) and julienned vegetables, dressed with a creamy sesame or mayo-based sauce. Nori (seaweed) and rice crackers emphasize its Japanese influence, creating a playful, interactive way to enjoy the dish. This dish represents the adaptation of Japanese flavors for Western palates. Cultural Theme: This spread highlights a fusion of global influences, combining: The refinement of French cuisine (beef tartare, croquettes). The bold and comforting flavors of Bengali and South Asian spices (potato croquettes, mango chutney). The simplicity and elegance of Japanese cuisine (yakitori, edamame mousse, kani salad). Contemporary Western culinary trends like avocado-based dishes and artistic plating. The result is a menu that celebrates both traditional techniques and modern creativity, blending my personal heritage with global inspiration.

my version -- marinated overnight with various herbs, spices, and yogurt; slowly roasted for 3 hours... Accompanying the lamb are fresh garnishes: red currants, sliced yellow kiwi, and green herbs. On the side, there is a colorful couscous salad with arugula, radishes, and other vegetables. A bowl of savory tagine (morroican stew), sits next to the salad, garnished with cherry tomatoes and cilantro. To the right, there are pieces of freshly baked pita bread stacked on a plate. This spread is inspired by Mediterranean and Middle Eastern cuisine. Main Dish : A roasted leg of lamb, sliced partially, and served with a yogurt herb sauce. It's garnished with fresh red currants, sliced golden kiwifruit, and a small bunch of wheatgrass. Salad : A platter of fresh salad featuring arugula, radish slices, and couscous or pearl barley, with a light dressing. Side Dish : Vegetables tagine with a rich tomato-based sauce Bread : A stack of pita Another Day: lamb accompanied with grilled carrots , roasted fingerling potatoes (seasoned with horseradish, dijon, garlic, and rosemary), and spinach strawberry salad (dressed with homemade pomegranate vinaigrette) . "Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America." -- Wikipedia here roasted lamb served with sautéed asian string beans with garlic and chillie, turmeric infused fried egg plants, roasted rosemary potato, pickled beets, and garlic nan. here roasted lamb served with roasted potatoes, yam; chilled carrots and beets (herb roasted first) over Greek yogurt seasoned with agave/Zaatar; and turkish bread.

my version -- cooked with cod, haddock, prawn, clam, crab, purple potatoes, carrots, turnip; served with saffron rouille and garlic toast... “Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter; or, more simply, as Julia Child suggests, the fish and broth are brought to the table separately and served together in large soup plates.” -- Wikipedia another day... my provencial bouillabaisse with monk fish tail, red snapper, shrimp, and garlic rouille...

my version -- slow cooked for several hours in the style of American barbecue and has a serious sub-continental/middle-eastern spice-coated crust, like bark on a brisket... The slow roast results in an ultra-tender rib. It's decadent flavor is a textural overload with a sweet, sour, and spicy glaze and a crunchy cashew and pistachios dukkah topping. Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. -- Wikipedia The dishes and setting draw inspiration from Persian and Middle Eastern culinary traditions. Here’s a breakdown of the origins of the elements: Tahdig: This golden rice dish is a classic Persian/Iranian specialty. Made with saffron, yogurt, and eggs. The crispy crust (tahdig) is the hallmark of this dish. Tahdig (pronounced tah-DEEG) is a Persian word that literally translates to "bottom of the pot". Braised Short Ribs: While braised meat dishes are common across many cuisines, the rich, dark preparation and nut garnish is influenced from Middle Eastern and Iranian stews, such as khoresh or slow-cooked meat dishes. Roasted Root Vegetables with Yogurt Base: Roasted carrots and beets are versatile ingredients, but pairing them with a creamy yogurt is a hallmark of Levantine and Persian cuisine. The use of fresh herbs enhances this traditional flavor pairing. Onion and Radish Salad: The light, tangy salad with onions, radishes, lime, and herbs reflects the Persian and Middle Eastern emphasis on fresh, zesty accompaniments to balance rich dishes. This meal has a foundation in Persian cuisine, with hints of broader Middle Eastern culinary traditions and a festive, contemporary presentation. Behind the scene.. My dry rub made with cumin, coriander, clove, cinnamon, cardamon, smoked paprika, brown sugar, sea salt, black pepper, etc. "Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight." -- Bon Appetit Pomegranate molasses glaze.. In a small saucepan combine pomegranate, pomegranate juice, molasses, garlic, ginger, honey, and harissa. Bring to a boil, reduce heat to medium high and simmer rapidly 20 to 25 minutes or until reduced to 1/2 cup. A Christmas table...

From my neighbors fantastically grown butternut squash and lemon grass..my lemon grass butternut squash carrot coconut bisque with beets, and crab meat… "Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. It is thought the name is derived from Biscay , as in Bay of Biscay, but the crustaceans are certainly bis cuites "twice cooked" (by analogy to a biscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. -- Wikipedia Squash soup is a soup prepared using squash as a primary ingredient. Squash used to prepare the soup commonly includes acorn and butternut squash. Squash soup is a soup in African cuisine. It is a part of the cuisine of Northern Africa, and the cuisines of Mozambique and Namibia, both of which are located in Southern Africa. Squash soup is also served in other countries and is a part of other cuisines. -- Wikipedia another day... "By afternoon, the light began to recede behind dark clouds, and the heavy sky began its letting go. We left the windows wide open, bundled up with blankets and listened to the drenching rain pour down hard – it felt like music. That evening, a comforting bowl of soup seemed to be just thing we needed… and this is how this glowing healing bowl of soup came into being. Glowing Carrot Ginger Turmeric Soup with Coconut Milk is light, luscious, earthy and flavorful. Fresh turmeric root gives it a hint of the exotic. I used carrot juice for part of the base to make it doubly carrot-y … which is optional, but adds even more carrot flavor, which I love. Serve this with hearty bread for a simple tasty meal. If fresh turmeric is nowhere to be found in your area, of course, you can use ground turmeric .” - - Feasting at Home "If you’ve never bothered to make your own lobster stock before, you may be wondering what all the hubbub is about . Can’t you just buy the canned broth or stock? Well, yes — and I won’t pass judgement on you for keeping a few cartons of chicken or beef broth in the pantry for a last minute meal. But when it comes to lobster stock – no . And here’s why – it’s not readily available – they don’t sell lobster stock in a convenient 1 quart carton — and even if they did, it wouldn’t be lobster — it would be salt with lobster-esque flavorings. “ -- Garlic and Zest

my version -- home made vol-au- vent filled with indonasian beef rendang served with sautéed spinach avacado mousse... When I was growing up, my mom, aunt, and grandmother will often make some kind of spicy beef stew, porata (buttered bread), and simple sautéed spinach or greens. My grand mother’s clay pot (in her village home) on open fire will quite often be over flowing... This dish of mine [specially made for my son, who these days needs to eat a lot of protein and greens] is an homage to my south asian heritage with french and japanese culinary techniques infused with aromatic spices and herbs like lemongrass, ginger, kaffir leaves, star anise, and panch phoron. [Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel]. A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. - Wikipedia See more on my beef randang dish here . "A mousse ( /ˈmuːs/ ; French: [mus] ; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Savory mousses can be made from meat , fish , shellfish , foie gras , cheese , or vegetables . Hot mousses often get their light texture from the addition of beaten egg whites.” -- Wikipedia another day... here is a quicker version of the same dish using ramekin... behind the scene...

my version -- with potatoes, chickpeas, onions, grated boiled eggs, and cilantro foam... “chotpoti and fuskas are a roadside dish originating from Bangladesh —- consists mainly of potatoes, chickpeas, and onions and is usually topped with chillies or grated boiled eggs. It is spicy and sour in taste.“ "If you have been lately missing the innocuous, small, unassuming, crispy hollow ball of fried dough, filled with a spicy stuffing made out of a potato-chickpea mash dunked in really tangy spicy jal jeera water, liberally infused with mint leaves with a dash of meetha chutney (optional) … well, your favourite phuchka , then here’s a history of how it came to Bengal. Bengal’s phuchka is unique. You can never compare it with its sisters Gol gappa, pani puri, pani ka pataasha, gup chup, tikki --- similar snacks that one gets in other parts of India. The name of this snack might have been derived from the word ‘phuch,’ the sound it makes when you take a bite. The unique feature of the phuchka lies in the fact that it is made of whole wheat, unlike the other varieties, where the body is made of flour (maida) or semolina (sooji). The phuchka water is also a lot more spicier and tangier than that used in the rest of the country. The origin of phuchka is mired in mystery. According to a legend, it first came into existence in the ancient Indian kingdom of Magadha. One of the 16 ‘Mahajanapadas’, or ‘Great Kingdoms’, of ancient India, the Kingdom of Magadha corresponded to what is now called South Bihar, that later became part of Bengal residency. While the exact time frame of its existence is unclear, it reportedly existed prior to 600 BCE. Both the Maurya and Gupta Empires had their origins in Magadha, and the region has fostered the birth and development of Jainism, Hinduism, and Buddhism." -- GetBangal

my seafood butternut bisque in a vol-au-vent paired with a micro-green salad ... This dish beautifully marries the warmth of seafood bisque with the light freshness of the micro-green salad, offering a balanced and luxurious culinary experience. A vol-au-vent (pronounced vo-loh-vahn ) is a classic French pastry made from puff pastry, shaped into a hollow shell and filled with savory or sweet ingredients. It is a versatile dish that can be served as an appetizer, main course, or dessert, depending on the filling. The term "vol-au-vent" means "flight in the wind" in French, referring to its light, airy texture. It is believed to have been created in the early 19th century by the French chef Antonin Carême, who popularized puff pastry techniques. Main Element : Vol-au-Vent with Seafood Butternut Bisque : A flaky, golden puff pastry shell filled with a rich, creamy butternut squash bisque infused with seafood flavors. The bisque offers a velvety texture and a warm, earthy sweetness balanced by the umami of seafood. The pastry is topped with black sesame seeds, adding a touch of elegance and subtle crunch. Accompaniments : Micro-Green Salad : A fresh mix of micro-greens and red-veined leaves provides a crisp, refreshing contrast to the rich bisque. Heirloom Carrots : Slices of vibrant yellow and purple carrots complement the dish with natural sweetness and visual appeal. Side Dishes: A Japanese tofu dish with spicy sauce. A brioche toast topped with wasabi crab and salmon roe. A smoked salmon tartine with cream cheese and herbs. And a refined ratatouille, a classic French vegetable dish, presented in an elevated style.

This dish is a fusion of traditional Japanese and Chinese elements with a unique coconut twist… The dish combines bold flavors, vibrant colors, and a variety of textures, representing a thoughtfully crafted bowl of ramen. Tokyo Ramen is a traditional style of ramen originating from Tokyo, Japan. It is characterized by its shoyu (soy sauce) base, which gives the broth a savory, slightly tangy flavor. This Spicy Miso Coconut Tokyo Ramen  balances bold heat, creamy richness, and umami depth with fresh and smoky elements. The kombu dashi base elevates the broth’s complexity, while the ‘dan dan’ chicken adds a hearty, flavorful punch. This dish is a modern, globally-inspired take on ramen, delivering a satisfying combination of textures and flavors in every bite. Broth: Base : The broth starts with a homemade kombu dashi , a Japanese stock made by steeping kombu (kelp) in water. This provides a clean, umami-rich foundation. Flavors : Spicy Miso : Adds a savory, slightly spicy depth, combining fermented soybean paste with chili for complexity and heat. Coconut Milk : Introduces a creamy texture and a subtle sweetness, balancing the spiciness and adding a tropical element. Toppings: ‘Dan Dan’ Chicken : Ground chicken cooked with bold, spicy seasonings inspired by the classic Chinese dan dan noodle dish. Likely flavored with: Chili oil Sichuan pepper for a numbing kick Soy sauce and sesame paste for rich umami. Adds a hearty, protein-packed topping with a hint of spice. Grilled Corn : Smoky and caramelized, contributing sweetness and texture to the bowl. Green Peas : Fresh and slightly sweet, complementing the spice and adding vibrant color. Microgreens : Fresh and delicate, providing a crisp, herbal element to contrast the rich broth. Nori Sheet : Dried seaweed for added umami and a touch of crunch. Chili Oil or Sauce : Drizzled into the broth for an extra layer of spice and richness. Scallions : Thinly sliced, adding a mild oniony aroma and freshness. Noodles: Springy, ramen-style noodles that soak up the rich, spicy broth while maintaining their texture. Another Day:

This dish featuring a spinach, arugula, and leek bisque with saffron garlic shrimp finished with shrimp oil drizzle draws inspiration from several culinary traditions, reflecting a fusion of influences... The dish featuring a spinach, arugula, and leek bisque with saffron garlic shrimp finished with shrimp oil drizzle -- draws inspiration from several culinary traditions, reflecting a fusion of influences. Bisque vs. Soup: A luxurious, creamy soup, often blended smooth and rich in flavor. Soup is a general term for liquid-based dishes that may be smooth or chunky, light or hearty. Bisque is a specialized type of soup, known for its velvety texture and richness. French Influence : The creamy bisque and use of leeks align with classic French techniques, while saffron evokes Provençal cuisine. Mediterranean Influence : Arugula, olive oil, and saffron garlic shrimp flavors are from Italian, Spanish, and Greek cooking. Global Fusion : Blending European methods with globally loved ingredients like spinach and garlic creates a modern, innovative dish. The unique combination of elements is an effort to merge earthy greens with the rich flavor of seafood and saffron. Rooted in French and Mediterranean traditions, this dish embodies modern culinary trends. Soup Base : The bisque is a smooth and creamy blend of spinach, arugula, and leek, creating a rich, earthy flavor with hints of freshness from the greens and a subtle sweetness from the leeks. Topping : At the center, perfectly cooked saffron garlic shrimp are placed, adding a touch of seafood. The shrimp are infused with saffron and garlic, giving them an aromatic flavor. And the garnish of microgreens, adding freshness and a crisp texture. Oil Drizzle : A drizzle of shrimp oil , rich in flavor, is carefully applied to the surface, enhancing the seafood notes and adding a touch of elegance.