Edamame Elegance with a Hendrick’s Splash

The palette then turns verdant with Hendrick’s Gin. Chef Vaibhav’s truffled Edamame Hummus finds its botanical mirror in Kama’s Matcha-Melon-Cucumber Cocktail, a refined green-on-green duet where umami and garden notes braid into a serene, savoury refresh.

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Edamame Elegance with a Hendrick’s Splash

Edamame Elegance with a Hendrick’s Splash

The palette then turns verdant with Hendrick’s Gin. Chef Vaibhav’s truffled Edamame Hummus finds its botanical mirror in Kama’s Matcha-Melon-Cucumber Cocktail, a refined green-on-green duet where umami and garden notes braid into a serene, savoury refresh.


Hendrick’s Gin
By William Grant & Sons India Pvt Ltd

This premium gin is made from 11 botanicals and infused with rose and cucumber. Crafted using two unique distillation methods, it blends a rich, fullbodied spirit with a delicate, refined one. The result is a smooth, floral, and complex gin with subtle notes of citrus, spice, and blossom. Hendrick’s Gin elevates every cocktail with its fresh yet intriguing character, perfect for curious gin lovers seeking a charmingly different experience.

Hendrick’s Gin By William Grant & Sons India Pvt Ltd


Edamame Hummus with Chips

Silky yet vibrant, Chef VAIBHAV Bhargava’s Edamame Hummus with Chips is a delicate celebration of flavours and textures. The earthy sweetness of edamame, uplifted by a whisper of truffle and the gentle heat of fresh chillies, comes together in a creamy, slightly chunky hummus. Served alongside crisp banana, sweet potato, and beetroot chips, it’s an elegant appetiser that pairs beautifully with a refreshing Hendrick’s Gin cocktail.

  • Preparation Time: 20 minutes
  • Cooking time: 10 minutes
  • Total Time: 30 minutes
  • Course: Appetiser
  • Cuisine: Japanese
  • Servings: 4
Ingredients Quantity
For Edamame Hummus
Edamame beans boiled          200 gm
Fresh cream                    50 gm
Salt                         3 gm
Brown garlic                     10 gm
Lemon juice                    10 ml
Peas boiled                    100 gm
Black pepper             1 gm
Sesame oil                    15 ml
Broth powder              2 gm
Chopped fresh red chillies          2 gm
For Chips
Raw banana slices               100 gm
Sweet potato slices                100 gm
Beetroot slices               100 gm
Vegetable oil                   For frying
To Assemble
Diced avocado               20 gm
Salt                        To Taste
Lemon juice                    5 ml
Togarashi                    1 gm
Truffle oil                    5 m
For Garnish
Tanuki                    5 gm
Microgreens                    2 gm

Edamame Hummus with Chips


Method

Make Hummus & Chips

  • In a blender, mix all the ingredients to make the hummus and churn slowly. Keep it a little chunkier.
  • Peel raw bananas, sweet potatoes and beetroot and cut them into thin slices.
  • Pat dry and fry them at 170 degrees Celsius for 5 to 6 minutes or till they become crisp and golden.

Assemble

  • Put the hummus in a piping bag with a nozzle and serve it on a plate using a circular motion.
  • Cut the avocado and dress it with salt and lemon juice.
  • Coat the edamame pods with togarashi and truffle oil.
  • Garnish with tanuki and microgreens and serve chips on the side.


Chef VAIBHAV Bhargava

VAIBHAV Bhargava
Chef Vaibhav Bhargava is transforming India’s culinary landscape by introducing underrepresented Asian cuisines like Vietnamese, Nikkei, and Japanese with authenticity and mass appeal. Trained at Noma under René Redzepi, he’s the creative force behind standout concepts like CHO and Hikki. His award winning work bridges tradition and innovation, earning him titles like Silver Hat Chef and Executive Chef of the Year. Beyond his kitchens, he mentors future chefs, represents India on global platforms, and crafts immersive dining experiences that reshape how we connect through food.


Hendrick’s Matcha Moment

This exquisite cocktail by mixologist Kamalaksh K.M., fondly known in the industry as ‘Kama’, is a vibrant fusion of Hendrick’s Gin, Japanese matcha, succulent melon, and crisp cucumber, thoughtfully crafted to complement the Japanese-inspired Edamame Hummus. The cocktail’s earthy matcha tones, delicate melon sweetness, and refreshing cucumber notes harmonise beautifully with the hummus’ creamy texture and umami-rich depth. Together, they deliver a refined “green-on-green” experience, where clean botanicals and subtle fruit meet velvety savouriness.

  • Glassware: Tall Collins or fizz glass
  • Garnish: Long cucumber slice or ribbon
  • Pairing: Edamame Hummus with Chips
Ingredients Quantity
For Matcha Tea
Matcha powder               2 gm (1½ heaping teaspoons)
Boiling water                    70 ml
For Cocktail
Hendrick’s Gin               60 ml
Fresh Japanese matcha tea          30 ml
Monin melon syrup (Midori)          15 ml
Lime juice                    10 ml
Vegan foamer (Aquafaba)          2 drops
Soda water                    To top

Hendrick’s Matcha Moment


Method

  • Prepare the matcha tea using a chawan (tea bowl), chashaku (tea ladle), and chasen (bamboo whisk), combining matcha powder and hot water until frothy.
  • In a shaker, add Hendrick’s Gin, prepared matcha tea, melon syrup or Midori, lime juice, and vegan foamer.
  • Dry shake vigorously until the mixture becomes airy and frothy.
  • Add ice and shake again until chilled and the volume increases.
  • Strain into a tall Collins or Fizz glass.
  • Garnish with a long cucumber slice or ribbon placed inside the glass.
  • Top with chilled soda water and serve immediately.


Mixologist KAMA

KAMA

Kama is a name synonymous with innovation and excellence in India’s evolving beverage landscape. An IHM Pusa alumnus, Kama dons many hats —entrepreneur, restaurateur, food and beverage consultant, and trainer — but remains, at heart, a true mixologist. With over 15 years of experience in the world of hospitality and beverages, he has lent his creative energy to events, concerts, bespoke bars, and lifestyle-driven beverage projects.

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