Adding flavours, garnishing right

Most of the times during our dining experience, we mention the main course meals and other varieties of food but we tend to overlook the accompaniments that make the dining experience a memorable one. In fact, many chefs say that take away an array of dips, sauces and chutneys and none of the specialities can taste as close to what they do.

Metrolife got in touch with some chefs who explained how these side dishes contribute to our dining experiences, as well as, our appetite.

Calling chutney as ‘taste enhancers’, chef Ram from Hadippa restaurant in Rajouri Garden says that they are pertinent to each kind of food. “Mint Chutney is the best dip used with the barbecue food. Any vegetarian or non-vegetarian starter is incomplete without mint and coriander chutney. Mint is perfect to infuse in the meal as it increases hunger and helps in better digestion. Also red spicy chutney is for those who love to gorge on spicy food.”

While mint chutney is preferred in North Indian dishes, coconut is a favourite with South Indian. Chef Harish from ‘The Common Room’ restaurant in Rajouri Garden says, “Coconut chutney is the best one can savour with dosa, idli or vada as we mostly see.” He adds, “Hummus or the popular Arabic dipping sauce tastes well with Pita breads. It not only enhances the taste of food but is also full of nutrients and protein.”

Dips or dipping sauce have been a favourite in all kinds of cuisines. Some of the popular ones include Cheese Garlic dip which goes well with finger chips, or any fried foods like mushroom croquettes, or cheese balls. Chef Amrita Mukherjee from ‘West Side Story’ restaurant considers dips as part of the dish rather than a side-dish. She tells Metrolife, “Dips comes in a variety from tangy, spicy to sour or sweet. They are not only a side dish, but are also a relevant part of the dish. For instance, chocolate dip is a gift for chocolate lovers. You can pair it with any fresh fruit, like strawberry, apple, grapes, oranges, pineapple. You can also infuse it with Vanilla Ice-cream, chocolate brownie, sweet honey sticks, marsh-mellows to enjoy desserts.”

 Presented aesthetically, these add-ons can accentuate the taste even better. Corporate chef Gurmeet Singh from ‘Pind Balluchi’ suggests, “When pairing foods with dip, it is important to highlight both elements equally. Ideally, one must go for flavours that will complement rather than overpower the dish. Indian Chinese food like chowmein will never taste well with cheese dip. Similarly Green Chutney can enhance the flavour of North Indian cuisine like Paneer Tikka or roasted chicken.”

Made from a variety of condiments, the right chutney or dip or hummus can make dishes stand out. Sharing a quick recipe, chef Sushmit Daniels from Gurgaon’s Pintxo Tapas Restaurant says, “Roasted Garlic Cheese-Herb Dip is a cheesy dip well served with pita bread, potato chips, nachos and carrot, celery, red bell pepper, and jicama sticks. You can spread this on crispy toast and enjoy in your breakfast. This dip does wonders for all cheese lovers as its texture is very smooth. The strong pungent garlic adds a distinct flavour as it mellows and sweetens after cooking.”