At Vikhroli Cucina, we’re quite fond of gastronomy that boggles the mind! We briefly discussed the latest inventions in pastry tech that’s changing deserts as we know it. We also saw how Keshi pearls could be creative inspiration for unique chocolates. So, it’s only fair that we take our obsession with all things wondrous, illustrious, spooky and gothic to where it belongs, given the season, Halloween surprises!  

And for a frightful monster bash, we have just the right cocktails that can elevate your game.

When you think ‘Halloween food,’ what comes to mind? Gummy worms in "dirt" pudding? Hot dogs wrapped in pastry mummies? It's fun, but it's familiar. Ghouls and sprites are for the unadventurous, we seek more!

This year, it’s time to get a bit more theatrical. Inspired by the growing trend of ‘theatrical elements’ in fine dining, we're making a brief Halloween menu, one that uses illusions and gore aplenty. Read on to find a step-by-step guide for your own DIY gothic surprises.

The dramatic void with activated charcoal

First, let's create "the void." The secret is food-grade activated charcoal. While tasteless, it transforms any bake into a light-absorbing matte black. Think of a "blackout" focaccia, its dark crumb against blood-red roasted peppers, or pitch-black crostini. It’s all about contrast and plausibility.

The oceanic abyss with squid Ink

Not all shades of blacks are created equal! For a different, more oceanic kind of void, we turn to squid ink. Unlike the matte finish of charcoal, squid ink lends a deep, dramatic gloss, one that has a sheen, as "black-as-the-abyss", a Lovecraftian depth, if you will. And unlike charcoal, it is not tasteless. It has a subtle briny umami. So, how about a ‘Black Sea’ Risotto, topped with fiery ‘devil's’ shrimp.

The magic potion: Butterfly pea flower tonic

The star ingredient is butterfly pea flower. When steeped, this flower creates a tea of an enchanting deep blue. Serve this as a gin cocktail or lemonade alongside a small "vial" of lemon juice. As your guests pour in the "activator," the citric acid will instantly transform the drink from deep cobalt to a vibrant, shocking fuchsia.

Now for some DIY gory illusions

Tentacles emerging from a ‘Lovecraftian’ Abyss

Cook a rich, creamy risotto with a generous amount of squid ink. This will give you that glossy, jet-black, slightly briny base. The thickness of a well-cooked risotto is perfect for anchoring the ‘tentacles.’ Make the risotto a bit thicker than usual so it forms a stable "plate" on its own.

For the Kraken (actual squid)

1. Source fresh or frozen squid tubes and tentacles. Clean them thoroughly. The key is tenderisation. Overcooked squid/octopus is rubbery; undercooked is tough.
2. Quickly blanch the tentacles for 30-60 seconds in boiling salted water. Immediately plunge into ice water. This tenderises them slightly. Then, pat them very dry and sear them in a hot pan with a touch of olive oil, garlic and a pinch of smoked paprika until slightly charred and curled at the ends.
3. For truly tender tentacles (especially for larger ones), braise them gently in white wine, herbs, and a little stock for 1-2 hours until fork tender. Then, cool and quickly sear.
4. Season the tentacles well with garlic, chili flakes, smoked paprika, lemon zest and a touch of salt.

For the emergence

1. Spoon a generous portion of your hot, black "void" (risotto/polenta/purée) onto a wide, shallow plate. Swirl it to create a dynamic, dark pool.
2. Arrange the cooked tentacles so they look like they are bursting forth from the centre or edges of the void. Let some curl upwards, some lie flat and some seem to be reaching.
3. For added horror, you can place a few pieces of red bell pepper or cherry tomato halves (cut to look like eyes) around the base of the tentacles, as if the void is ‘weeping’.
4. Add a drizzle of bright green herb oil (parsley, basil) to look like phosphorescence or toxic slime.

The ‘bleeding’ surprise dessert

This is classic of misdirection, creating a macabre ‘bleeding’ effect when the food is cut. A solid-looking food (like a panna cotta, a cheese,or a lava cake) conceals a pocket of "blood-red" liquid or sauce.

1. Make a small batch of intense raspberry or cherry coulis. Freeze it in a small sphere-shaped mould (a mini-ice cube tray works).
2. When making your white vanilla panna cotta, pour a small layer in your serving glass and let it partially set.
3. Unmould your frozen coulis sphere and place it in the centre.
4. Pour the rest of the panna cotta mixture around and over it.
5. When your guest cuts into the white dessert, it will "bleed" a rich, dark red.

Getting the ‘spectral glow’

Food or drinks that appear normal in regular light shall glow an eerie, supernatural blue under a blacklight! The key is to substitute tonic water for regular water in your recipes. Make gelatine (Jell-O) using tonic water. You can make a clear/lemon-lime flavour, or a light-coloured one. Cut it into cubes and serve in a dark bowl. When you hit the blacklight, they will glow intensely. Any cocktail using tonic water (like a G&T) will be a glowing centrepiece for your party.

Which of these illusions will find a place in your monster bash? Let us know in the comments!