Dinner
delicacies
Redefining the Indian Evening Palette with Avolay Perfection. Elevate your gourmet dinners with the lush, silken textures of premium avocado.
Avolay Hummus with Pita
A fusion dip with enhanced mouthfeel.
The Essence
- • 1 can (400g) Chickpeas, rinsed
- • 1 portion Hydrated Avolay Base (175g)
- • 2 tbsp Tahini
- • 1 clove garlic, germ removed
- • Juice of ½ lemon
- • Garnish: EVOO and Sumac
The Craft
Combine chickpeas, garlic, and lemon juice in a food processor. Pulse until crumbly. Add the Hydrated Avolay Base and tahini. Process on high for 3 minutes until completely aerated and smooth. Swoosh onto a plate using the back of a spoon. Create a well in the center for olive oil. Dust with sumac.
Fresh Avolay Spring Rolls
Translucent wrappers showcasing fresh texture.
The Essence
- • 6 Rice paper wrappers (22cm)
- • 1 cup julienned mirepoix (carrot, cucumber, bell pepper)
- • 1 portion Hydrated Avolay Base (175g) - seasoned with chili flakes and sea salt
The Craft
Set up a station with warm water, a damp towel, and your fillings. Submerge rice paper for 5 seconds. Lay on the damp towel. Place herbs and vegetables on the bottom third. Pipe or spoon a line of seasoned Hydrated Avolay Base across the vegetables. Fold sides in, then roll tightly away from you, keeping tension to prevent air pockets.
Avolay Raita
A cooling accompaniment with a fat-rich mouthfeel.
The Essence
- • 1 cup Greek Yogurt or hung curd
- • 1/2 portion Hydrated Avolay Base (approx 85g)
- • 1/2 tsp cumin seeds, roasted and ground
- • Fresh coriander, chiffonade
The Craft
Whisk the yogurt until glossy. Gently fold in the Hydrated Avolay Base. For visual appeal, leave it slightly streaky (marbled). Finish with roasted cumin powder and fresh herbs. Serve chilled.
Chef's Secret
“For peak consistency, thaw Avolay Avocado Pulp slightly until mashable. Our pulp is 100% natural—no additives, just the pure harvest.”