Sensei of Shambala. Book III. Anastasia Novykh

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СКАЧАТЬ finally discovered those oshibori in front of their noses and started wiping their hands on those show-white wet towels, spreading very pleasant delicate orient aroma. I must say, it was the first time in my life that I saw not only that many exotic dishes, but also such a peculiar petty detail as these wipes.

      “I advise you to try these truffle dishes as well,” Ariman continued showering praises on his table.

      “Are truffles mushrooms or something?” Ruslan queried Stas in a low voice, sitting near him. But Ariman overheard his remark.

      “Truffles are not just mushrooms,” the master of the ‘banquet‘ replied instead of Stas. “They are the most expensive and elite mushrooms in the world. Here, this dish is made with Piedmont white truffle, named no other than the White diamond... And this dish is made with Perigord black truffle, the so-called Black Perl. Taste them and you’ll appreciate how delicate their aroma is. It can drive mad any true gourmet. These two kinds of truffles are the favorites in the high cuisine...”

      As Ariman kept lavishing praise on exotic dishes of cookery art, hitherto unseen by us, the guys, timidly at first but then with more confidence, went for it. Veliar stood near Ariman and gave orders in his native tongue to the two sailors-stewards. He saw to it vigilantly that the food, which his master’s guests set their gaze on with a particular longing, appeared on their plates in the twinkling of an eye.

      During the consumption of food by the majority of those present (excluding Sensei, Nicolai Andreevich, and my persona, suffering from unintelligible malaise of the organism), there occurred some casus to the guys. For example, Kostya, sitting not far from me, wanted to try oysters that were near him. He put a couple of them on his plate. The steward came running right away and added several pieces of lemon on his plate. Kostya threw a perplexed look at them and exchanged inquiring glances with Andrew. But he only shrugged his shoulders slightly, showing that it was probably meant that way. Hence, lest he should show his ignorance in this delicate matter, our Philosopher decided to taste an oyster first and then, probably, a lemon, since it was put. But as soon as he touched the oyster with the fork, it jerked slightly. In his fright our Philosopher even shrank back giving an amazed shriek: “Why, it’s alive!” By doing that he caused a commotion among our company, but then it quite set everyone laughing.

      “Of course, it’s alive,” Ariman replied smiling. “This way it is much tastier than in any of its cooked variants. Squeeze some lemon juice on it. Detach oyster’s foot with a fork. Then suck it out safely of the shell with the lemon juice. And you will feel exceptional bliss of this taste.”

      Kostya looked with suspicion at the living creature on his plate once again. Meanwhile, Ariman already speaking to everyone, declared in a stately manner: “Konstantine made a magnificent choice, worthy of a refined gourmet and aesthete. For among the variety of oysters he chose this kind. It’s Persebes himself! They are also called ‘sea truffles.’ They are the most high-priced mollusks, since it’s very difficult to catch them. They grow on sunken rocks in places difficult of access... Oysters are motionless mollusks, hermaphrodites, that cement...”

      While Ariman was narrating about the way of life of these mollusks, Kostya tried to accomplish what Ariman had advised. Swallowing his saliva convulsively, he took a lemon piece lying near the oyster with care and started folding it squeezing the juice. He did it so cautiously, as if fearing that mollusk would bite off his finger. His fixed look seemed to be that of a chemist, performing a dangerous explosive test. When there necessary amount was accumulated, a drop fell on the mollusk, and it contracted in reflex. This action of a tiny organism made Kostya jerk on the chair, but he did not scream this time – it's something at least. Continuing with this procedure that evidently wasn’t quite pleasant for him, he did as Ariman had said. And with a squeamish and verjuice countenance, as if he was faced with swallowing two pounds of slugs with a dozen of lemons, he sucked this poor oyster out of the shell at one stroke. What can you do? As they say, in for a penny, in for a pound. He was to play the role of a ‘refined gourmet’ all the way. After that agonizing procedure Kostya puckered like a cornichon.

      Andrew, who had been watching the process of oyster devourment in an underhand way, cheered his friend up quietly with a smile: “It’s alright, it’s alright. What got into mouth, is healthy throughout.”

      “Aha,” Kostya muffled: “It’s creeping thought my gullet!”

      Andrew grinned and put in some black humor: “Why, what were you thinking? You gulped down that poor breather wholly, and now that monster would eat you from inside.”

      “Not on your Nelly,” Kostya remarked sarcastically. “I’ve got strong nervous and digestive systems.”

      Following that agonizing procedure, the guy started taking other food after the ‘bliss of this taste’, bolting it down almost without chewing.

      “Well, how was it?” Tatyana, sitting between us, mocked him quietly.

      Kostya washed the food down with some drink and answered her in inaudible mutter: “Catch me trying that imm... that motionless hermaphrodite again!..”

      “I see,” Tatyana chuckled.

      At that moment Ariman drew his attention to him and asked with a pleasing smiley: “Did you enjoy it, Konstantine?”

      The guy instantly feigned a happy look on his face and answered hastily: “Oh, yes, very tasty! I’ve never tried anything like that! It’s really delicious!”

      Tatyana and I could hardly keep our countenance, caused by such a sudden transformation of Kostya’s face from sour-peevish to contented-sugary expression. It seemed that if he had been standing, he would have been making bows from the waist. When Ariman was distracted by conversation with other guys, Kostya threw a withering look on the second oyster, lying on his plate in beauty. But then his face brightened and he suggested looking and Andrew with insidious smile.

      “D’ye wanna to try? It is so tasty!”

      “No sir, thank you. I wasn’t signing up for a flayer,” Andrew said with a smile.

      At that moment Eugene drew everyone’s attention to himself. After trying several dishes, he obviously grew bolder in gustation of good. Pointing at big crayfish lying on a huge plate in the middle of the table, he asked Ariman: “These crayfish must be from Chernobyl? A new gigantic kind?”

      Ariman chuckled.

      “No, these are langoustes. My recommendation. Very tender meat.”

      He cast a glance at Veliar, and the latter made swift arrangements. The steward-guy laid a langouste on a separate plate that was on a tray with special cutting instruments and served it to Eugene.

      The latter looked askew at all that set and declared openly: “What do I need these surgical armaments for? I’m no sadist, nor a dentist. I’m not gonna torture this dead animal. Am I a maniac, or something?!” Placing the lobster bravely by hand on his plate and observing it in passing, Eugene added: “Besides, judging by his red look, I guess, he’s already confessed everything to your cook.”

      Everybody burst out laughing. Ariman grinned too and gave an approving nod to the steward, who was somewhat confused at such unheard-of treatment of food items. He seemed to become interested in how Eugene was going to dress the lobster without instruments, as after moving aside he started watching this amusing guy with curiosity. Meanwhile, far from being embarrassed by his behavior, Eugene started handling the lobster in his own manner, applying all his mastery to getting its ‘tender meat’.

      At first, like everyone else, hearing eulogies about the dishes, I put on my plate some seafood salad standing nearby and, СКАЧАТЬ