Smoked Burrata & Charred Pepper

What it is: A whole burrata lightly smoked over oak chips for 12 minutes, served with charred red and yellow peppers, basil oil, toasted pine nuts and grilled sourdough rubbed with garlic.

We source the burrata from a dairy in Anand that cultures the curd fresh each morning. It arrives by overnight chiller and goes straight into the oak smoker at 40°C — just enough to perfume, not melt. The peppers are blackened directly on the wood grill, peeled while hot and dressed in sherry vinegar while still warm.

Chef's note

"We tried this dish fifteen ways. Char the peppers too much and they turn bitter. Smoke the cheese too long and it weeps. The sweet spot is narrow — and that's why people remember it." — Chef Arjun

The sourdough is our own, 36-hour fermented and baked each morning by Niharika's pastry section. It's sliced thick, brushed with garlic oil and charred to order.

Pairs well with

• Glass of Sula Sauvignon Blanc or the kaffir lime & cucumber cooler
• Add the wood-fired focaccia if you're sharing

Vegetarian Chef's Pick Contains dairy, nuts, gluten