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Exotic dishes from green tea

Nov 6, 2013, DHNS:
HELPING HAND Chef Uddipan Chakravarthy during the demonstration.
The numerous possibilities from green tea were unravelled at a cooking demonstration held at Vivanta by Taj, Yeshwantpur recently.

While the first thought of green tea can draw a bored look, the enthusiasts at the hotel were in awe of the vegetarian and non-vegetarian delicacies that could be prepared from it.

During the hour-long session, Chef Uddipan Chakravarthy, executive chef, demonstrated the making of coconut soup, root vegetable stew and smoked chicken wings.

The menu also included green-tea cookies, aromatic green tea cold drinks — Muddled Apple with Green Tea and Green Melon Fizz.

Highlighting the benefits of green tea, Chef Uddipan explained, “We want our patrons to savour the taste and health aspect associated with green tea. It is an acquired taste to which the Indian palette is slowly getting used to. Keeping the health quotient in mind, we have culled out recipes of exotic green tea dishes.”

He added, “These green tea recipes help in strengthening the immune system as it protects the body against oxidants and radicals. Including green tea in the daily diet is a great way to promote human health and well-being.”

“Green tea has been the drink of choice for health-conscious people for some time now. We want to make green tea more exciting and fun through the delicious flavours. Today, consumers are constantly looking for convenient health solutions to overcome the challenges of modern lifestyle,” said Vikram Grover, vice-president and head marketing-Indian and South Asia, Tata Global Beverages Limited, adding, “This is an attempt to bring out the versatility by inventing green tea recipes, which are beyond belief. There is no excuse when you have health and taste together.”

“Generally, we don’t associate green tea with food. But this session has given us a chance to discover the benefits of green tea and how it can be combined with a number of food items. This way, the dishes can have the goodness of green tea without its flavour,” said Anita Rao Kashi, a food blogger. Natasha Ali, another food blogger said, “The blandness of green tea doesn’t appeal to me. But this session has exposed us to the various possibilities. I am keen to try out what was demonstrated today,” she said, adding, “I make it a point to attend live demos where valuable tips are shared.”

 

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