Gingerbread houses were always a place I wanted to eat, mainly because it could be munched away. It was a long time ago, of course; now it’s a utopia. Until a few days ago, things took a turn when we drove to Xandari Pearl. At first I assumed, seafood will be the highlight of the menu, but the catch of the day was not the main catch of this story.

Peking Duck rolls

Amie Inman, the design director of RAXA Collective, gave us a tour. She mentioned that the aim was to create an ‘edible landscape’. (The gingerbread house just crumbled) The farm to table concept was a breath of fresh air. She visualized in a few years; visitors could have a basket and pick their organic produce fresh from the garden. Passing through the herb and vegetable gardens, rice paddy field and a vast land of banana and other fruit trees, I realized the magic of seeing ingredients growing, before it s plated.

crunchy calamari and sweet potato crisps

Chef Aravindan Mahalingam said, “Planting to the menu is the concept. Going for a healthy option, fused with international flavors.” At Xandari Pearl, unlike roses being the centerpiece of the table, fresh herbs are. There your garnish is at the center of your attention, not just an afterthought! Turning away from tables, we decided to experiment with forms and structure of the resort’s architecture, ambiance and food. The chef sliced the sweet potatoes meticulously, on which the crunchy coiled calamari was placed.

steamed Sea Food on a Bamboo Bridge with Shrimp Broth

They looked like the intricately woven thatched roofs of the resort. The fresh lime pastel green walls in the  restaurant complemented the tone of the food. While shooting the soy glazed shrimps, the hand carved  oars added to its color. The details of wild jackfruit on the beef tenderloin looked simple,  but I saw the raw jungle jackfruit. It was so prickly,  something one would dread to slice! On our hunt for locations, we stumbled upon a verandah that  was filled with sea shells, coincidentally the  crockery was perfectly shell shaped too. As the sun slowly settled, the shadow cast its reflection on the pool. Crossing lines with the lamb’s racks, the  shadows brought a Bresson moment to the photograph.

While planning the menu, Chef Aravindan Mahaligam mentioned,“The idea is to use the ingredient you have.” From his experience in Dubai to Ooty, he loved the challenge of incorporating ndigenous ingredients. Fresh from the garden, he poached the cashew fruits that brightened the taste of the sweet potato  dessert.  By the poolside were the burst of tangerinechicken skewers, he infused it with a date emulsion. Being used to umpteen types of puttu, it was my first  yellow one, that too a saffron one in a bamboo casing. As the day wrapped up, it was clear that the pleasure of the food wasn’t just in taste, but in the melange of  moods and colors. Elements blended, an edible landscape was defined.

Shiitake Mushroom, Crusted Beef Tenderloin, Roasted Garlic Mousseline and Palm Sugar Glazed Raw Jackfruit

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