An inventive nine-course menu by Chef Dhruv Oberoi brought American pecans into the spotlight at a culinary gathering overlooking Delhi’s historic Qutub Minar
A pecan is an unlikely candidate for the starring role in an elaborate dinner. Its buttery richness and delicate crunch are familiar enough, especially in desserts, but its possibilities in contemporary cuisine extend much further.
At Olive Bar & Kitchen in Mehrauli, Chef Dhruv Oberoi set out to explore precisely that, creating a nine-course experience that gave the American pecan an intriguing new identity.
Hosted by the American Pecan Council and its representative in India, Sumit Saran, the evening was presented by We The Chefs and brought together an engaging mix of chefs, restaurateurs, hospitality professionals, journalists and culinary enthusiasts. Working alongside chefs Pranav Sharma and Shibu Adak, Oberoi developed a menu that explored the ingredient’s adaptability, placing it in a variety of culinary contexts.
A Fresh Perspective on a Familiar Ingredient
The first surprise arrived in a glass. A Flaming Old Fashioned, finished with a gently burning pecan, introduced the evening’s central theme with a touch of theatre. It was a clever opening to a dinner that would continue to challenge conventional associations with the ingredient.
Pecans have a naturally richness and subtle flavours that lend themselves to considerable experimentation. For chefs, these qualities open up opportunities that go well beyond traditional baking and confectionery.
Oberoi’s interpretation was particularly interesting for its attention to familiar ingredients. His treatment of the humble arbi was among the evening’s culinary highlights, demonstrating an instinctive understanding of flavour and the ability to transform an everyday vegetable into an accomplished restaurant creation.
Across nine courses, the menu encouraged guests to reconsider the pecan’s place in the kitchen. The ingredient’s versatility emerged through Oberoi’s inventive approach, supported by the work of Sharma and Adak.
An Evening of Culinary Conversations
The gathering also reflected the growing exchange between India’s hospitality industry, food media and international agricultural organisations. Representing the US Department of Agriculture was Joe Degreenia, while celebrity chef Vicky Ratnani was among the prominent culinary personalities attending.
Chef Vicky Ratnani gave a great introduction to the meal while host Sourish Bhattacharya introduced each guest to the table as well as extending a warm welcome.
Kamal Gill, Founder and Editor of Today’s Traveller, joined NDTV Deputy Editor and senior anchor Ambika Singh Kahma, Indian Wine Academy Founder-President Subhash Arora, and Gurpeet and Gurleen Tikku of Mr Tikku fame.
Hospitality education was represented by Arjun and Rupreet Datta of the International Institute of Culinary Arts (IICA). The guest list also included Rohan Monga and Abhishek Bhasin of Namastey Culture, Happy Hospitality Club co-founder Taran Deep, and Akshit Datta, Nupur Jain and Anubhav Sood of the Slow Pour Collective.
Among the media professionals present were Suchetana Ray, Deputy Managing Editor of Mint; Triya Gulati; and Red FM’s Arti Singh.
Journalists Suman Tarafdar, Garima Verma, Debarati Pal, Sayanti Haldar, Jigyasa Kakwani and Srabasti Mallik added to the conversations, alongside Sneha Saikia, known for her efforts to bring Assamese culinary traditions to Delhi’s dining scene.
A World of Flavours, One Versatile Pecan
Chef Dhruv Oberoi‘s nine-course menu, Around the World with a Pouch of Pecans – G-Local Edit, was an engaging exploration of how a single ingredient could travel across culinary traditions and acquire a different personality in every dish.
The evening moved through an inventive selection of preparations, beginning with barbequed apple and ham in a fenugreek shortcrust, followed by pecan poppy flapjacks and a black wheat baguette served with smoked pecan butter.
The culinary journey gathered pace with Imam Bayildi, where burnt aubergine met pecan muhammara and ragi lavash. Escabeche brought paprika pecan oil into the picture, while tortellini with pecan ricotta introduced another interpretation of the ingredient. A harissa roast featuring butternut squash, chicken and pecan harissa added a robust savoury dimension.
The closing courses ventured into sweeter territory, with burnt crème Brûlée and a Baileys-inspired combination of pecan crème, whisky and cacao.
What made the menu particularly interesting was the ease with which pecans moved between cuisines, techniques and textures. Indian ingredients such as ragi and mahua found a place alongside Mediterranean and European influences, giving the evening its distinctive G-Local character.
Chef Oberoi’s approach demonstrated the pecan’s remarkable range, from the earthy richness of savoury preparations to the delicate finish of dessert.
Exploring New Culinary Possibilities
For the American Pecan Council, the dinner provided an introduction to the ingredient’s potential within India’s evolving culinary landscape.
Indian chefs have an extensive repertoire of textures, spices and cooking techniques to draw upon, making the pecan an interesting addition to both contemporary and traditional preparations.
The evening also highlighted the value of chef-led experiences in introducing ingredients to new audiences. Through the nine-course menu, Oberoi and his team allowed the food to demonstrate the pecan’s versatility, giving guests an opportunity to experience its flavour and texture in unexpected ways.
By the end of dinner, the pecan had earned a new appreciation around the table. Oberoi’s inventive cooking, especially his memorable interpretation of arbi, had provided some of the evening’s most engaging moments.
Under the shadow of one of Delhi’s most recognisable monuments, an ingredient often confined to the dessert menu had enjoyed a thoroughly convincing culinary outing.
Read more: Latest
