Sanjeev Kapoor's nuggets from a 100-karat gold dessert at Modi's Abu Dhabi dinner

On PM Modi’s recent trip to UAE, chef Sanjeev Kapoor was handed the mandate to whip up a few exotic dishes. Taking inspiration from the golden interiors of the hotel that Modi was staying at, the Emirates Palace Hotel, Kapoor created the dessert — a 100-karat gold amarkhand.
Kapoor zeroed in on shrikhand, a milkbased dessert, and added his own spin to it. He added the soft mango candy, coated with a gold leaf. There was a garnish of gold dust and flakes. The blanched pistachios covered with gold dust served as tiny gold pebbles.

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Made of four 24-karat gold elements, the dessert had a total of 96-karat gold on the plate, says Sanjeev Kapoor