Warming up to the spice

Down Foodpath

I have been in the hotel industry for over 30 years now and for me, guests are like God. My main aim in life is to serve my guests the best food and keep them happy.

Before joining Khandani Rajdhani in Bengaluru, where I have been working for the last five years, I was in Mumbai working for the same chain.

In fact, I have grown up in the hospitality industry and my life will probably end here! Bengaluru winter has been cold this time and eating food that warms the body can help one cope with it and stay healthy.

The recipe that I am sharing is that of Haldi ki Sabzi, which is one such dish that is simple and healthy and keeps one warm during this season. Haldi ki Sabzi is a very popular dish in Rajasthan, where I was born and brought up, and a number of households make it.

From the time that I can remember, I had a passion for food. I would often watch my parents cook as a child and they would prepare a variety of seasonal delicacies. So during winters, when the cold would be severe, they would make dishes like makke ki roti, sarson ka saag and undhimayo’ to cope with it.

I have fond memories of eating dal baati churma, pitla and Gatte ki Sabzi in my village. Haldi ki Sabzi is also one such dish that warms up the body and goes very well with rotis. The ingredients are available easily here in the market and the dish can be made in less time.

All you need is a few basic ingredients like onions, tomatoes and spices that are used for most Indian curries and you are good to go. When I look back at my years in the industry, this is one of the dishes that I cherish as it’s not only from my native place but also something I kept making and perfecting over the years in the industry.

Today’s generation is very health conscious and doesn’t like food that is too sweet or spicy. So this dish is perfect for their taste buds. One of the tips I have for people, who want to make this dish, is to not replace the ghee with oil.

This dish has to be made with ghee for the authentic taste to come. One cannot eat it every day as well. Eating it once or twice a week will be ideal for the body.

Hema Raj Choudhary Corporate ChefKhandani Rajdhani (As told to Deepa Natarajan Lobo)

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