New Delhi, Sept. 9 -- If you dine out regularly, chances are you've been served some of these ingredients as a dollop or shaved on to your dishes. In the world of fine dining, chefs are increasingly employing premium ingredients such as caviar, oysters and truffles to tell a story, challenge perceptions and redefine what an extraordinary meal can be.

At Bengaluru-based bistro NĀVU, fresh oysters ( Rs.700 for a set of 4) are shucked to order and served with a house-made cherry vinegar. Co-founder Kanishka Sharma insists that the dish is not meant to impress. "We don't really think in terms of exotic. It's about what sparks curiosity and tells a story on the plate," she says.

This philosophy extends to every ingredient on the menu, f...