Top Chef ™
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Daal Quenelle, Pickled Beets, Carrot Puree & Rasam
Chef Rasika: "I'm basically making a daal that is going to be shaped into a quenelle, with a carrot puree and a consommé called rasam and beetroot that has been poached and pickled. I just want everything to be aromatic and not overly spicy."
Judges (behind the scenes): "It looked striking when it came to the table. It felt architectural. It felt designed."
"What I really loved about Rasika's dish was the level of spice and the level of acidity, and it also had a lot of different textures."
Dominique Crenn (judging, talking to the chefs): "All the texture .. all the surprises ... all the beauty. This was our favorite dish today."
Tom Colicchio: "Your dish, and Danny's dishes were marvelous today, but that sauce ... the rasam (recipe here) ... that put yours over the top."
Chef Rasika: "Oh! That was my grandmom's recipe. She'll be so happy."
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