The Indian grazing board revolution bats for local artisanal cheeses and desi flavours
The Hindu
The resurgence of dinner parties at home for 2021 has unleashed inventive grazing boards, including artistic Indian versions that merge local produce and nostalgia
A lick of creamy camembert, followed by a nibble of spicy papdi. Then, dip toasted garlic naan into warm brie. As get-togethers get homier and hosts work on creative, relaxed appetisers, grazing boards are getting increasingly creative, featuring thoughtfully sourced local produce as well as traditional snacks. Though people started experimenting with these in a pre-COVID world, lockdowns and the subsequent surge in home-cooking breathed new life into this food trend.
So when Vedika Ramraj in Bengaluru — tired of baking sourdough and whipping up dalgona coffee for visiting family and friends — wanted to serve a blend of experimental and familiar flavours, she turned to grazing boards. She planned ahead, sourcing Italian cheeses from Vallombrosa Cheese (a cheese-making shop at Gualbert Bhavan in Bengaluru run by monks), picking up savoury bites from her neighbourhood mom-and-pop store, and making her own chutneys. She looked to Instagram and Pinterest for arrangement ideas, and lo and behold, she was a pro — by her standards any way.
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