Spice of Delight at Isaac's

Spice Night at Isaac's
Taste Tingling Tuesday

DIY!

‘Taste Cork’ week hit the high-spots in Isaac’s on Tuesday night when Arun Kapil, founder of award-winning spice company Green Saffron, Chef Patron Canice Sharkey along with restaurant co-owners Michael and Catherine Ryan, hosted an exclusive sold-out spice pop-up at the Cork city institution in McCurtain Street. 

First though, there was a bit of consternation when we were given a DIY task, to construct our own ‘Nibble’. That soon turned to fun as we tapped an opening into the Puri shell, filled it with chickpea and potato mix and seasoned it with either Spiced Vodka and Tamarind ‘water or chilli relish. Or both.

Salmon

 That fun element set the tone for the convivial occasion as we introduced ourselves to our fellow diners and the food, part of a terrific five course meal designed by Arun, began to arrive. First up was a very impressive Amuse Bouche: Irish Salmon Tataki, with smoked aubergine caviar, ginger,mint and coriander. Smooth, cool and delicious, a foretaste of what was to come.

The starter was another gorgeous dish: Spiced crab cakes with a cucumber and turmeric pickle. I really enjoyed a few bites of the crab cake without the pickle but the latter certainly added to the sensory sensations.

Crab

Next up was the mains, a celebration of Canice’s passion for the finest Irish ingredients livened with Arun’s unique take on flavours and inimitable use of fresh spice, sourced by his cousin and team Green Saffron from family farms in India.

The main event was Rajput ‘split and grilled’ red leg partridge, almond, asafoetida pilau, plum and fennel fruit ‘lunji’, with onion and parsnip Pakoras. Another super dish, a lovely combination of textures and flavours, the partridge enhanced no end by the lunji (chutney) and the pakoras, all washed down - at least mine was - by a Carl Ehrhard Rüdesheim Riesling Kabinett Feinherb 2015, Rheingau (Germany).

Partridge

 Time then for a sweet finish: Chocolate ‘orange spice’ Mousse and crème fraiche. “I love desserts,” declared the ever enthusiastic Arun as he extended a big thank you to Rebecca of Taste Cork “who encouraged us” and as he led a big cheer for the kitchen team.

Earlier he told us how visiting Ireland, romance and a Ballymaloe cooking course, had set him on the spice route. His stunning spice blends, sauces and chutneys are from spices sourced by family members in Moradabad, India. That romance was with Olive, now his wife, and they started grinding those spices with coffee grinders which weren't quite up to the wear and tear. 

Chocolate

Then he started selling in local farmers markets and the rest is history. And more history to be made as this dynamic man plans to make Ireland the spice capital of the western world in the next decade. Watch this space but don’t miss the boat. Get your hands on his spices, now widely available, and liven up your food. Just don't overdo it as he and the Isaac’s team didn't overdo it on Tuesday night. One of the highlights of Taste Cork Week, one of the highlights of the year for me.

Check here for Green Saffron recipes