Mumbai food: 5 innovative ways chefs are using to ensure you get your daily dose of veggies
Don't like eating your vegetables? Here are five innovative ways city chefs are using to ensure you get your daily dose of veggies
Zucchini all around
The Zucchini and Chocolate Mousse, created by Chef Amit (in pic) for Poetry by Love and Cheesecake, is packed with fibre and healthy fats. This means you can have it after a meal, or even for breakfast. Don't let the zucchini put you off — when you try the dessert, you won't realise you're eating a veggie that usually graces stir fries.
AT: Pali Darshan, 33rd Road, opposite Mini Punjab, Bandra (W).
COST: Rs 160
A very odd ingredient, red cabbage, finds its way into a panna cotta in the Lunch Special Veggie Dessert at TAG. The panna cotta also features cranberry, and the dessert is completed with the use of a yoghurt sponge, salted caramel walnut, sweet balsamic caviar, and ginger crumble.
AT: Trade View Building, Kamala Mills, Lower Parel.
COST: Rs 300 plus taxes
What a sweet potato
The Sweet Potato and Chocolate Cake has been on The Sassy Spoon menu since the launch of the Nariman Point outpost. Being sugar-free (it is also served with sugar-free chocolate fondue), it is a guiltless indulgence. Moreover, sweet potato has a low glycemic index, making this dessert healthy. "The sweet potato is roasted or boiled and then passed through a mill. It's then used as the base for making the rest of the dessert. We all know how fabulous the texture of sweet potato is, and that's what makes the dessert interesting," says chef and co-owner Irfan Pabaney.
AT: Express Towers, Nariman Point.
CALL: 9920003500 (order 24 hours in advance
COST: Rs 365 plus taxes
Be my pumpkin pie
At the recently launched Scoopalicious, a tiny ice cream truck off Hill Road, you will find more offbeat flavours than you could count on one hand. One among these is Pumpkin Pie, a pale yellow confection that is comfortingly sweet and creamy, with just a hint of cinnamon. "We use fresh pulp in our ice creams. And there is no sugar in this one. The sweetness comes from the jaggery," says proprietor Roysten Misquitta.
AT: Manuel Gonsalves Road, off Hill Road, Bandra (W).
COST: Rs 50 per scoop
High on celery
La Folie's newest dessert, Shades of Green is a low-sugar treat made with celery, Granny Smith apples, and rhubarb jelly. The herby, aromatic flavour of the celery comes together with the tartness of the apples and the freshness of rhubarb root to give you a balanced dessert, with a walnut cake base. It wins brownie points for being low on calories, and is the best pick for someone who is not afraid to experiment with flavour.
AT: La Folie, Kala Ghoda; and La Folie Lab, Bandra.
COST: Rs 260
On January 31, TIME magazine called purple yam the trendiest new dessert ingredient. Called Ube (pronounced oo-bae) in Tagalog, the root veggie has been a staple in the Phillipines for long.
Lately, however, it has taken the dessert world by storm, appearing in ice cream, doughnuts, pop tarts and frosting all over Pinterest and Instagram.