A herbal-icious menu

It’s healthy to use herbs in your cooking and these enhance the flavour and taste of the food too. I often tend to use many herbs. But an entire menu based on herbs? That’s no mean feat.

Sudhir Pai, Executive Chef at HolidayInn Mumbai InternationalAirport never ceases to surprise me. He is doing a herb festival called Herbalicious at  Saptami, the all day dining restaurant. He has thoroughly researched how these herbs were used in ancient times and introduced a menu inspired by herbs. I was curious, and was lucky to sample it beforehand and am truly impressed.

The menu which comprises of dishes prepared with thyme, tarragon, parsley, rosemary, mint, fennel, brahmi and many more is bound to be a treat for food connoisseurs. The menu consists of red and white meats, prawns and other vegetables preparations. So it’s not as if it is only boring, insipid vegetarian fare.

 It starts tomorrow and is on till May 31 for lunch and dinner. Soups such as Kerala kootum healthy curry leaf drink, Carrot and roast garlic soup baby fenugreek sound interesting.  Grilled tofu chimichurri with cucumber and avocado salad, Thyme and garlic scented prawns on a bed of mango couscous salad,  Supreme of chicken basilico with garlic cream cheese and pesto char-grilled served with fondant potatoes and broccoli, are to my mind exciting dishes and are being cooked in a healthy manner. A must-try for food lovers. 

A great one for fish, I’d recommend Prosciutto wrapped pink salmon fillet with wilted spinach and  dill lemon beurre blanc, Roast Vietnamese basa with beetroot bacon and horseradish dill cream. For those who enjoy red meat,  Rosemary and parmesan crustedNew Zealandlamb rack with red wine jus and garlic mash is perfect. For vegetarians there is Feuilletage of eggplant parmesan chunky tomato sage sauce. A dessert using herbs?  White chocolate rosemary with mango yolk dome. Whew! Chef Pai at his creative best.         


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