TASTING NOTES
by sahar Siddiqi
Sahar Siddiqi is the Executive Chef of Chai Pani Decatur, the Indian street food restaurant known for changing the perception of Indian food in America. She is a first-generation Pakistani-American (or American-Pakistani, as her father insists) who grew up outside New York City, attended the Culinary Institute of America in Hyde Park, and worked her way through renowned kitchens including State Bird Provisions in San Francisco and Atlas in Atlanta. Sahar came to the Chai Pani Restaurant Group in 2019 and two years later she was promoted to lead the kitchen as Executive Chef. Her passion for food is deeply rooted in community and cooking as locally as possible. In 2023, the James Beard Foundation recognized Sahar as a semifinalist for Best Chef: Southeast. She currently lives in Atlanta’s EAV neighborhood with her spouse and two daughters.
the altima caviar curated collection
Sahar’s insightful notes & pairing suggestions
KALUGA HYBRID
One word comes to mind when I tasted this hybrid – elegance! Apon first taste, she has a mild salinity which immediately transforms into an almost nutty, buttery sweetness. So approachable and balanced! Absolutely stunning on its own, the Kaluga Hybrid would also pair perfectly with a fresh egg pasta tossed simply in creme fraiche and heavy spoonful of this stuff.
Amber Oscietra
Phew this one was my absolute favorite. Amber Oscietra is perfectly balanced – a little briney, sweet hazelnut notes, almost brioche-y warmth. Nothing in this caviar is overpowering and it is just perfect with a glass of Billecart-Salmon Brut Le Reserve. My two year old stole this off my hand and decidedly preferred it with unsalted Banner Butter and potato chips.
Siberian
A nicely balanced minerality upon first taste opens up to extreme creaminess – almost like freshly churned butter. Another wonderful caviar for those just beginning to taste it. This one would be delicious with potato pancakes, apple sauce, and sour cream.
beluga hybrid
Melty, melty, melty. Instead of a distinct pop, Beluga Hybrid is luxuriously creamy. I’d recommend this caviar to those who “don’t like caviar” – she’s approachable but still so indulgent. I loved this one on a crispy, hot, mildly spiced pakora but she’d be absolutely wonderful on buttery crackers or fried chicken.
Gold reserve OSCIETRA
Of all the caviars, this reserve is the most multifaceted. She’s poised, she’s nutty, she’s salty, she’s smooth, and she lingers long after the moment has gone. Is she me? I’d enjoy my Gold Reserve Oscietra on a lightly seared piece of buttery wagyu steak and with an ice cold, dry, gin martini. Or, for a slightly unconventional pairing, I think she would be a wonderful accompaniment to earthy wild mushrooms that have been lightly sauteed in butter.