Truffles: Move Over Piedmont, Here Comes Balehonnur

As Susan Boyle recently showed the world, appearances can be deceptive. Take the truffle, for example. It’s never going to win a culinary beauty contest – heck, it’s not even going to qualify for the first round. Yet this butt-ugly mofo manages to find its way into the kitchens of the rich, the famous, the culinary Rembrandts, the nouveaux riche, the wannabes and even the don’t-wannabes. People pay hundreds of dollars for a single top-quality truffle: an astronomical sum for a gastronomical luxury (okay, that was uncool, but I couldn’t resist).

Made in India...

Made in India...

To learn that these stinky, blob-like mycorrhizae (look it up, baby!) have been growing right under our noses, uncelebrated, right next door in Chikmaglur, came as a bit of a shock. When chef extraordinaire Abhijit Saha invited me to his swish new restaurant Caperberry to check out ‘The Great Indian Truffle’, I was there before you could say “tuberous fungifus”.

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