Eating and drinking in Copenhagen

I had the pleasure of writing about my culinary experiences in the food capital of Europe, Copenhagen in the inaugural issue of The Economic Times Luxury supplement. My outlook towards food has been deeply influenced by my meals in the magical city.

Here is the article:




There is so much more to talk about. Here are a few highlights.

This is Torvehallerne, an “open hall” market, very common to Scandinavian countries. Raw and fresh produce from nearby farms set up shop here.

Here is a shop selling fresh antipasti:



And here is a VERY cool shop run by a Tuscany-based family. They only sell flavored olive oils, vinegars (mainly balsamic) and home made liqeurs.



Here is a shop I wanted to teleport to Mumbai, selling potted herbs:



Here is one selling a variety of asparagus.




Then there were the restaurants serving meals that were beautifully plated and equally delicious. Some highlights:

Danish strawberries marinated in honey syp, vanilla ice cream, cold buttermilk soup with chamomile at Host:



Shrimp, Carrot, chives and chicken skin at Marv & Ben:


Seared lobster, juniper-pickled carrots, sea buckthorn, juniper cream, hazelnuts and browned butter at Host:



Lamb tongue, roasted lamb sweetbread, beech mushrooms, airy mushroom sauce and toasted bread at Host:



Goat cheese nuggets with wasabi powder at Host:



This was off the menu at Host. Cheese sauce with rye bread sticks and the things on the side are scallops, salmon and sorrel leaves.



A summer cocktail at Ruby, voted one of the World’s best bars. Gin, Pimm’s, elderflowers, lemon juice. Yummy!



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