With a passion for blending traditional flavors with modern techniques, Chef Gaurav has carved a niche for himself in the culinary world. His dedication to quality ingredients, attention to detail, and commitment to culinary excellence have earned him accolades from both diners and peers alike. Here he talks about Navratri food. Excerpts.
What trends have you observed in Navratri food over recent years, particularly in response to increasing health consciousness and a desire for innovative dishes?
Over recent years, we've noticed a significant shift towards healthier ingredients in Navratri cuisine. Millets like Foxtail and Rajgira are now replacing refined sabudana in dishes like khichdi, offering a more nutritious alternative. Moreover, there's been an increased emphasis on incorporating fruits and vegetables, such as Buckwheat flour rotis stuffed with veggies and salads featuring ingredients like lotus stem and water chestnuts. Additionally, alternatives to dairy like almond milk, coconut milk, and soy milk are being used in dishes like halwa, cheela, and puddings. These changes reflect a growing desire among people to celebrate Navratri while maintaining a healthy lifestyle.
What kind of benefits does Navratri food offer? What challenges do you face when creating a menu that is both healthy and tasty with limitations of ingredients?
Navratri food, despite its limitations in ingredients, offers a surprising range of health benefits. The focus on whole grains, legumes, fruits, and vegetables provides a detoxifying effect, improves digestion, and boosts immunity. However, creating a menu that is both healthy and tasty can be challenging due to restrictions such as no onions, garlic, or certain grains. The key lies in getting creative with spices, herbs, and alternative flours to craft flavorful dishes that satisfy the palate while meeting dietary requirements.
Could you share one of your most unique Navratri dishes that you've created recently, which has been super popular?
Certainly! One of our most beloved Navratri dishes is our Tandoori Sweet Potato Chaat. We start with tandoor-roasted sweet potatoes, which are then tossed in a vibrant medley of mint chutney (crafted without onion and garlic), sweet and tangy dates chutney, a touch of rock salt (sendha namak), crushed black pepper, a squeeze of lemon juice, and chopped green chilies. Finally, we add a delightful crunch of roasted peanuts and crispy fried potato laccha. It's a harmonious blend of textures and flavors that has quickly become a Navratri favorite among our patrons.
Which ingredient do you find most versatile in Navratri cuisine?
Chef: Black pepper.
