The beauty of any food and consuming it is in also understanding the history of its origin and the aura and mystique surrounding the food especially if it is Caviar.
My family and me hail from the western coastal parts of India – namely Konkan and fish was always a part of the daily diet , over the years of course the consumption of fish daily is not practical due to various reasons but the love for all things seafood is deeply ingrained in all of us.So when I was offered a chance to review Amur Beluga Caviar by Caviar Classic, London, I could not refuse.
Caviar classic is a small London based Caviar Company, owned and run by Darren Pedersen. They pride themselves on sustainably farmed products that are guaranteed to live up to the highest standards.
Amur Beluga is a hybrid of the Acipenser Schrenkii (Amur Sturgeon) combined with the Huso Dauricus Sturgeon (Freshwater Beluga) resulting in a gold green egg with a bit of a harder shell that pops in your mouth, the aftertaste is light and creamy. This combination of the two of the best Sturgeon in the world, not only takes 10 years to mature, but also produces a magnificent sizeable shimmering silver Roe. Naturally then this is a favourite amongst caviar connoisseurs around the world.
At the moment the Amur Beluga is in many ways considered a better product than most Iranian/Russian Beluga’s as the eggs are bigger (3mm in size) and the quality is in most ways of a higher standard.
Caviar is served with mother of pearl caviar spoons to avoid tainting the taste of the caviar. I was also sent this beautiful spoon along with the Caviar and Caviar classic always try to go that little bit further to ensure that their customers receive their purchase at it’s best, such as chilled boxes with small ice packs and an extra gift – like this lovely spoon – in most packs.
We ate the caviar on wafer thin slices of toast with a fresh juicy salad tomato sliced in half – I wanted an absolutely neutral and fresh base to feel the caviar on my tongue …the little gems popping in my mouth …exploding with flavour…
I paired the caviar with a fine Chablis from Waitrose as dry whites work as well as Champagne. Caviar can be had with a good creamy cheese too.
I have stowed the remaining away in the coldest part of my refrigerator where it should stay upto a month but ideally wouldn’t keep it for more than 3 days. And no matter what happens never freeze caviar as it can damage the delicate membrane.
For me this post would be incomplete without mentioning how much consuming this Caviar reminded me of a scene from Casino Royale where Bond he is seen enjoying Beluga Caviar on toast as he sips on his nth Vesper Martini and seduces femme fatale Vesper after his big win at the casino.
“The problem is not how to get enough caviar but how to get enough toast with it.” – James Bond in Ian Fleming’s Casino Royal
Image Credit: Aston from the Bond Lifestyle Forum
Thanks to my Baba, who is a great fan of 007 and the movie series, the craze for the books, movies and trivia has been passed down to my sister and me and till date the best movie marathons we have at home are when we watch Bond Films back to back with Sean Connery and Daniel Craig as our top Fav Bond actors with Pierce Brosnan as a hot favourite amongst the women in our family 😉
The fictitious and very Charming James Bond lives the high life and one his many expensive tastes is for the most exclusive and expensive – Beluga Caviar. No one rocks the Champagne and Caviar for dinner combination like Bond does, isn’t it ?sighhhhh
Hope that all of you enjoy the party tonight – Bond style with some splendid Champagne – hopefully Bond’s Fav – Dom Pérignon for the lucky few with lots of Caviar and toast to go around and hope you have great company to ring in the New Year.
Adios, dear readers, and off I go to ring in the New Year and dance the night away, here’s wishing all my readers a very Happy New Year where I shall continue to share my adventures in the kitchen and outside, a lot of travel stories and yes loads of other great c0ntent – stay tuned folks but for now – au revoir!
Image Credit: Caviar Classic
*With thanks to Caviar classic and the PR agency for sending me a sample of Amur Beluga for review. No monetary compensation was offered for a positive review. As always all opinions expressed here are entirely my own.
Happy new year Manjiri, here’s wishing you a year bursting full of adventures, great company and fine foods (I see you’ve already got that last one under control!)
PS I LOVE that pop of caviar – delish!
Manjiri Chitnis says
Hi Janie, thanks for all your wonderful wishes, hahaha yes have managed to get the fine food bit covered! Thanks, I love that pic too and it was so so yummy! Happy New Year to you too xx
Where’s my comment? I left it yesterday and it never showed up! 🙁
I love how you styled those photos! Never tried caviar before and wouldn’t mind if someone served it to me 🙂
Manjiri Chitnis says
What? Oh no? I don’t see your comments in the spam 🙁 aww thanks, I used a huge white Marble slab from Marble tree that I won on a twitter contest! This is the first time I had caviar-like that paired with good wine and with fresh flavours it was amazing!