Helsinki looks to have broken the mold when it comes to champagne and caviar, boasting a new harbourfront bar/restaurant with subtle interiors that don't shout louder than the food.
Shrugging off stereotypical images of caviar and champagne to be swallowed in opulent surroundings, Finlandia Caviar, explores an equally effective minimalist approach in Finland's capital city.
The new venture, owned by local fresh fish and roe company, Savu-Kari, has set design hairs running for its sleek, simple interior, allowing the locally sourced caviar and vodka room to shine through.
A modest entrance overlooks the capital's harbour while the sleek interior is minimal in keeping with the classic Scandinavian chic which Nordic countries have become so renowned for.
Finnish interior architect/designer Joanna Laajisto looks to have gauged the right balance between neutral shades and comfort where nothing looks set to detract diners from some of the world's most expensive food and drink including caviar, oysters and champagne.
The 11 seater restaurant was designed in line with the concept of 'creating a place where you can purchase the finest quality caviar and oysters, or enjoy them on the spot with a glass of vodka.'
Diner's are invited to try one of the seafood company's leading caviars according to their website -
White Sturgeon Caviar - small dark brown eggs with a distinctive flavour similar to hazlenuts.
Russian Oscietra Caviar - large-sized eggs in different shades of brown with a distinctive green hue and subtle aroma.
Beluga Kaluga caviar - large-sized kaluga eggs (that resemble beluga) with a subtle aroma reminiscent of the sea along with a slight whiff of butter.
or take a look at the menu for other tempting options.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.