THE TRADITIONAL TASTE OF PAHADI PALATE ON THE TABLE, A DEEP DIVED RECIPE REALITY IS BROUGHT TO YOU BY CHEF ANOOP SINGH FROM THE HIMALAYAN RANGES: REFT TODAY’S EXCLUSIVE REPORT FROM INDIAN MOUNTAINS.
Chef Anoop Singh.
No matter where Chef Anoop Singh is staying in the USA but far far thousands of miles away his heart still beats for his homeland in the Himalayan ranges. A place which holds his roots and now he is in the surge of bringing up the lost recipes from the mountains to the palate! You would have read in the earlier interviews of Chef Anoop that how he has explained a cuisine which anyone can prepare in their home kitchens. Now, in this article you will read, how he brings back and artistic flavours by using simple ingredients and will make it from scratch. Not just this, later he prepares the same dish for his guests and get it available in the USA based restaurant where he presently works with.
Gooseberry or ‘karonda’ (left) whereas, it’s chutney (right).
For instance if we speak about a sour fruit named gooseberry or ‘karonda’, a lot more things can be prepared with the same. Before knowing more about it, we must know it’s scientific name first and i.e. ‘Carissa Carandas.’ It is a small, sour fruit native to India and other parts of Uttrakhand that grows on a thorny shrub and is widely used in pickles, chutneys and traditional medicines. Anything made out of it is now disappearing and becoming the lost recipes. Lets speak about it’s appearance which is a small, oval-shaped fruit, green in colour when it’s raw and then turns pink to dark purple or black when a gooseberry or ‘karonda’ is ripe. Let’s move on to its Taste which is quite tart and acidic when it is raw and slightly sweet when fully ripe. The best season for gooseberry or ‘karonda’ is summers and early monsoons.
In the next article we will know about a sweet dish from the Himalayan Palate. Not just this, Chef Anoop will mention the most easiest and simplest way step by step so that anyone can cook it in their domestic kitchens. Till then stay connected and keep reading REFT Today.
INTERVIEWED AND PICTURE COURTESY: CHEF ANOOP SINGH.
A REFT Today report.
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