A vegetarian tasting menu comes with festive cheer to sign off on a healthy and refreshing note. Plus, there’s gingerbread ice cream
Representational Image
In October, we found a seat at the community table at GreenR in Bandra where Dr Prarthana Shah, who runs an integrative health coach practice under Buova Care, was hosting a tasting menu. Laid out with clusters of baby’s breath flowers, interspersed with plump lemons, a group of friends and strangers came together over a meal that incorporated produce from her Alibaug farm.
Pasta
Between in-house orange Chinotto — a Sicilian inspired fruit and cola aerated drink and espresso martinis, we made our DIY dipping oil for focaccia, took a blindfold test to identify ingredients, and savoured striped pasta tossed with mozzarella cheese, sun dried tomatoes on a bed of red and green sauces dished out by Ravioli. Our favourite turned out to be the plum, Burrata and Pistachio Salad textured with peppery arugula and caramelised granola.
Prarthana Shah
“We have an array of herbs, heirloom tomatoes, types of chillies, cabbages and broccoli growing on the farm,” Shah. The sourdoughs were a treat from her mother Dr Chandini Sethi Shah, an expert sourdough baker.
Canolli
Come December 30, she is hosting another gathering called Earth to Table in collaboration with Khao Suppers at GreenR. Five tasting courses of home-baked sourdough tartines, fresh salads, a surprise main, and we hear there is gingerbread ice cream and Christmas tea too. While Punam Vaja feeds Gujarati cuisine at her pop-ups, this menu centres on global vegetarian fare.
Sourdough. Pics courtesy/Prarthana Shah
“Farm-to-table isn’t just a philosophy; it’s a way of honouring the land, eating with awareness, and remembering that every ingredient carries a story. Even a cheat meal can nourish when cooked with clean ingredients,” she shares.
Chinotto and Herb oil mix
ON December 30, 7 pm onwards
AT GreenR, Drego House, Pali Naka, Bandra West.
TO REGISTER @buovacare
COST Rs 3950
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