Metrolife: Culinary heritage led to nutri gourmet restaurant

Metrolife: Culinary heritage led to nutri gourmet restaurant

 Chocolate Mousse

My interest in food began when I met my husband Rajnish around 20 years ago, a time when he didn’t much care for Indian food. I spent much of my time introducing him to all the South Indian delicacies, especially my mother’s cooking. It is during this time I became aware of how food was prepared.

I grew up in a home where the women of the family cooked or talked about food incessantly — how a dish could have been better, how the masala should have been ground finer, too little salt, vegetables over cooked, an ingredient stronger than the others etc. Cooking and baking deserts for fun as a child was not unusual as it’s all I knew or heard about at home.

So naturally when I met my husband, his interest in food evoked all what I had heard and learnt as a child. From the early days of eating out to making proper meals while living in New York and travelling to eat, our food journey was more about what we liked and explored and how involved we became with food.

In 2002, wanting to share with people the food I grew up eating, we decided to open a restaurant in Ibiza, serving ‘Keema Dosas’, ‘Pandi Curry’ and ‘Lamb Stew’. Three years later, we moved to Barcelona and opened something entirely different as our tastes on food and dining evolved. I’ve spent much of my time reading about food, trying new dishes and looking for restaurants that care about what they make.

Today, with Forage, our belief in eating clean, unpretentious food has gone a step further. It’s not about what is trending or popular; it’s about what we understand and personally enjoy and what we would like to share. I like baking a simple carrot or chocolate cake for my kids. I enjoy making things as long as I know it’s going to be enjoyed - otherwise it feels like a waste of time and effort. 

Recipe for Chocolate Mousse


150gm dark chocolate
70% cacao 
6 egg whites 
2 egg yolks 
Pinch of salt


Gently melt chocolate on a Bain marie. Allow to cool for few minutes then whisk in the egg yolks. Beat egg whites into soft peaks adding a pinch of salt. Fold egg whites into melted chocolate.

Set in the refrigerator for 6 to 8 hours. Serves six potions.

Mayura Kuttappa Co-founder at Forage