I won’t open with a preamble about how Covid-19 has changed the way we live and celebrate special occasions. Social distancing notwithstanding, there have always been some milestones best celebrated with family (and friends like family), breaking bread over an intimate but memorable gathering. Case-in-point: Jr’s first birthday. We marked the recent milestone with a sit-down brunch catered by Sage & Olio. It was all kinds of wonderful, to say the least! If they aren’t yet on your radar, here’s the lowdown with everything you need to know about the Mumbai-based gourmet catering company.
From creative catering to full-blown sit-down dinners, Sage & Olio specialise in delivering epicurean experiences for gourmands!
At the helm is chef Amal Farooque. Born and raised in Dubai, Amal was impassioned from a young age to explore multiple cultures through their cuisines. Holidays were spent in the mountains of Kashmir, with afternoons idled away fishing and the evenings over barbecues under a moon-lit sky. The strong connect with nature and her bounty broadened Amal’s exposure to a depth of flavours from mountain honey and cold cuts, to local cheese and spices.
Having initially trained and worked in finance and law, Amal’s overarching passion led her to shift gears. An entirely self-taught chef, today she is the founder behind three successful F&B start-ups in Mumbai. Along with her gourmet catering company Sage & Olio, she also heads SugarOverDose (a dessert kitchen) and Slider & Fries (a delivery kitchen championing fast-food from scratch).
On the menu
Whatever your heart (and palate) desires! Sage & Olio’s menu for Jr’s birthday spanned a four-course lunch complete with an amuse bouche to whet our appetites.
A fruity caprese salad festooned with heirloom tomatoes set a light start, swiftly followed by grilled asparagus paired with asparagus mousse and crunchy cauliflower florets flavoured with tahina. The third course mainlined with cheddar pumpkin ravioli: hefty parcels of pasta doused with a decadent hazelnut brown butter sauce and dusted with a cosy pinch of cinnamon. Working up to a crescendo, we finished with a beetroot risotto crowned by capers and caperberries.
The menu was crafted keeping in mind the tastes of our guests, most of whom were unabashed in their indulgence of cheese and carbs. Yet in a similar vein, the next catering Sage & Olio executed couldn’t have been more different with a menu curated for vegans. Think vegan tuna and farm-fresh, foraged assemblies!
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