Is Caviar Cool Again?

When I visited Bar Paradox – a cocktail-forward bar by Aditi and Aditya Dugar, the duo behind Masque, in Mumbai – my experience began at the chef’s counter with Head Chef Varun Totlani adding a spoonful of caviar on my fist, and giving me a caviar bump (equivalent of a cheers). Without hesitation, I licked it clean, of course, ‘cause what a fun way to start your evening at a bar! Similarly, at SoBo 20 in InterContinental Marine Drive, Mumbai, caviar is perched upon a Ginger Crème Brûlée Beignet, which is filled pani puri-style and finished with a delicate spoon of Ossetra caviar, bringing that briny element to a sweet dish. And even at the Indian restaurant Jamavar in London and Dubai, Paneer-Stuffed Baby Kulchas are paired with Oscietra Royal or Beluga caviar, a combination I thoroughly enjoyed. 

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I always thought of caviar as a fancy, delicate indulgence, best suited for French fine dining or grand celebrations. But restaurants and bars in India are finding playful, unexpected ways to incorporate it into everyday menus. Caviar is shaking off its special-occasion-only reputation.

Indulgence Redefined 

At Paradox, Chef Totlani uses Kaviari Osciètre Prestige and offers it in playful formats: as an add-on to the Pão De Queijo served with chive sour cream and chilli oil, as a garnish for the cocktail cheekily named Cheap Date, or as a caviar bump for regulars and friends. 

“Why did we include caviar? Well, because it’s luxurious and umami-rich, and it pairs really well with alcohol. I feel like caviar is the perfect indulgence on the day you want to feel special. Sure, it’s expensive, but not prohibitively so that you can’t order it once in a while,” Chef Totlani shares. 

He believes the aura of exclusivity is central to caviar’s appeal, calling it “an aspirational ingredient” and “a status symbol of the Russian nobility since the 13th century.” Until recently, he explains, India only had access to poor-quality frozen caviar, “hovering close to its expiry date.” With Kaviari Osciètre Prestige now available, diners can finally enjoy caviar “as a fresh delicacy.” While still expensive, he insists, “it’s completely worth the money you’re spending.”

Mixing Familiarities 

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At SoBo20, Chef Sudeep Kashikar is taking a different approach – weaving caviar into dishes that people already enjoy and recognise. “Besides Ginger Crème Brûlée Beignet, another standout is our Chicken Paillard, which takes the comfort of a crispy fried chicken cutlet and elevates it with a silky white beurre blanc and caviar.” The combination surprises diners every time because it balances indulgence with approachability. “It’s not about excess, it’s about contrast and context. That way, caviar becomes part of the experience, not a high-ticket indulgence at SoBo 20,” Chef Kashikar explains.

A Dash Of Fun

From those who enjoy this ingredient to first-timers, diners have shared varied reactions. At SoBo 20, seasoned diners have appreciated the restraint and balance in the pairings. First-timers tend to approach it with curiosity, sometimes even hesitation, but more often than not, it’s followed by surprise and delight. “We’ve had many guests say it changed the way they think about caviar,” says Chef Kashikar.

“A lot of people have tried caviar for the first time in their lives at Paradox. It’s also one of the reasons we offer it as a tin with the Pão De Queijo; guests are able to try it as is and take in its flavour. Usually, in restaurants, people taste it as an element of a dish, where they might not be able to understand what it actually tastes like,” Chef Totlani says.

In Delhi, restaurateur Sahil Sambhi, behind Japonico and LaTango, has watched guests embrace it wholeheartedly. “There was a particularly memorable evening at Japonico a few weeks ago—an elegant couple came in, ordered two bottles of Dom Pérignon and paired them with two tins of caviar. That was their entire meal. It was beautifully minimal, but indulgent—and it spoke to how certain guests genuinely appreciate caviar not just as a luxury, but as an experience.”

At Latango, on the other hand, caviar isn’t just featured; it’s embraced. “From our blinis to the salmon on a brioche bun, which is already one of our top-selling dishes, caviar has found its place in the everyday luxury our guests come for,” Sambhi adds. What’s been even more exciting for the restaurateur is how guests are personalising their experience—asking to add caviar to pastas, and even to their omelettes. “Whether they’re caviar regulars or trying it for the first time, they’re finding playful, delicious ways to enjoy it.”

Rethinking Caviar

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The idea of making caviar casual isn’t quite new. In 2022, Rihanna posted herself eating chicken nuggets with caviar, labelling it as a “soccer mom snack.” COCODAQ, a New York City restaurant known for its elevated fried chicken, quickly added it to its menu. In May this year, even Burger King joined in with a limited-edition caviar chicken nugget promotion—more marketing stunt than menu mainstay. But it made everyone question how the perception of an out-of-reach luxury product is changing. 

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“I don’t think it’ll ever become casual enough where it’ll be cheap to buy and consume like, say, avocados. It’s one of those ingredients that people will increasingly spend on, as it becomes a bit more ubiquitous,” says Chef Totlani. 

While Chef Kashikar is also of a similar opinion, wherein he feels caviar’s mystique has always been part of its charm, he also believes there’s something refreshing about seeing it recontextualised. “Whether it’s fast food or fine dining, the goal is the same. Make it fun, make it unexpected. If the ingredient is good and the balance is right, it doesn’t matter if it’s paired with a paillard or a nugget. We’re all trying to break the monotony of how ingredients are seen.”

For Sambhi, it’s about aspiration and seeking new, exciting experiences. “It doesn’t surprise me that brands like Burger King are experimenting with caviar. It reflects a broader cultural shift where people want to access what was once considered exclusive, even in everyday contexts. That said, caviar still carries an inherent sense of luxury and rarity. I do believe we’ll see it being used more widely in the years ahead—but my hope is that it’s done thoughtfully. Much like what happened with truffle, there’s a risk of overuse or misapplication, which can diminish the ingredient’s value and impact. Caviar is a beautiful, nuanced ingredient—it deserves to be used with care, creativity, and respect.”

So, Is Caviar Cool Again?

From Mumbai to Delhi, it certainly seems so – only this time, it’s not just about opulence. It’s about joy, surprise, and the thrill of experiencing a luxury ingredient in a setting that doesn’t feel intimidating. Whether it’s a bump at the bar, a spoon on your brioche, or even on your chicken nuggets, caviar is like that party crasher who adds an element of quirk and fun, making you want to stay at that party a tad bit longer.