Vegetarianism means more than just green, leafy vegetables, presumed to be dull and unappetising. That, it can be equally sumptuous as its non-vegetarian counterpart, was presented recently at a fund-raising event organised by People for Animals (PFA) in association with The Grand Ashok....
Vegetarianism means more than just green, leafy vegetables, presumed to be dull and unappetising. That, it can be equally sumptuous as its non-vegetarian counterpart, was presented recently at a fund-raising event organised by People for Animals (PFA) in association with The Grand Ashok. The event saw a lot of guests taking a keen interest in vegetarian food.
Chefs of the hotel’s Chinese restaurant organised a food demonstration wherein the chefs dished out an array of vegetarian delicacies creating much variety with the cuisine. “People are familiar with the health aspect of vegetarian food but they fail to see beyond that.
Chinese cuisine is perceived to be primarily non-vegetarian but it’s actually quite amazing how much vegetarian works for the cuisine. And that’s what our aim is,” said Harinder Singh, the general manager, The Grand Ashok.
“Our main aim is to be able to create awareness on animal welfare — both domestic and those in the wild. But in the process we do educate people on the benefits of being a vegetarian. It’s not our prime agenda as being a vegetarian is about a personal choice and not something that can come with a particular caste or by force. If people realise it on their own, then that’s a bonus,” said Alpana Bhartia, the founder trustee, PFA.
MB
RESTAURANT RECIPE
Koi Pannt Suk Mein Tou-Fo (soft bean curd stuffed with corn and wok fried)
Ingredients: Tofu: 200 gms American corn: 50 gms Corn flour: 30 gms Onion: 20 gms Salt: 5 gms Pepper: 5 gms Sugar: 5 gms Oil: 200 ml Garlic: 5 gms Chilli flakes: 5 gms Soya sauce: 15 ml Veg stock: 80 ml Spring onion: 30 gms
How to prepare: Cut tofu into square dices with 2 cm sides and scoop out the centre. Prepare the filling with mashed corn kernels, sauted onions, corn flour, salt, pepper and sugar. Stuff the scooped out portion with the filling. Coat the entire stuffed tofu with seasoned cornflour and fry till golden brown. Prepare the pepper chilli sauce with garlic, chopped onion and chilli flakes. Saute till nicely brown. Add soya sauce, veg stock diluted corn flour, seasoning and cook till sauce is thick. Toss the fried stuffed tofu in the sauce, garnish with spring onion and serve hot.
