Turmeric food festival
THE WONDER SPICE
A cherished cousin of ginger, turmeric is a root that accounts for an excess of uses in our kitchens and lives. Bright orangeyellow in colour with a heady fragrance, turmeric has a unique earthy taste, with a touch of citrusy bitterness and the numbing punch of pepper. with its primary compound curcumin. Coined as the most powerful spice of all, Turmeric (haldi) is every Indian households goto fix for a variety of health problems. Its incredible list of healing properties include antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and antiinflammatory.It has a wonderfully earthy and exotic flavor along with many health benefitsTurmeric has strong antioxidant properties that may help prevent cancer Turmeric is also one of the most potent natural antiinflammatories It may help with sprains, strains and other issues related to inflammation World is discovering the benefits now, but we have known this for thousands of years Presenting you a selection of dishes featuring turmeric, which gives you the best benefits off CURCUMIN from the kitchens of Chef saravanan.Milk, cinnamon, turmeric, honey and a flaming shot of whiskey. Suggest that recipe to your grandmother the next time you have a sick day... The Parks inspired concoction of Turmeric toddy at 601 with other contemporary uses of the golden spice in everything from a Frenchstyle Mornay to Mango Kulfi, is part of a festival that is a little over a week long, and kicked off yesterday.The yellow pagesAs you can tell, there are no curry clichés on this spread. According to Chef Saravanan who curated the menu, the idea was to expand on the global trend that turmeric lattes have become in the West, courtesy the spices wellknown antinflammatory and healing properties. The challenge here was to move away from the medicinal association that pops into your head when you think of turmeric and create a contemporary appeal, he says. The latter goes for both the choice of cuisine and the plating. We start to understand what he means as the various courses begin to arrive.Test tubes and popsiclesTurmeric Ginger Tonic with Chia Seeds come in test tubes that are chilled in a pail of ice. Bby carrots and pumpkins stand in a straight line with psychedlic swirls of sun dressing as vibrant as a painting. Grilled Garlic Prawns go alongside an accompaniment of turmeric beurre blanc (an emulsified butter sauce). To ensure that the palate is not overpowering through it all, The turmeric root is boiled before to temper it down before we use it in most recipes,adds Chef Saravanan. This definitely comes in handy with the delicately flavoured dessert selection. To showcase various textures of turmeric, there is a sunshine yellow Mascarpone Foam, a Nutty Crumble and the aforementioned Mango Turmeric popsicle. Bowls like bulbsIn case you were hoping for something familiar, there is a traditional Mulligatawny (rasam) to opt for. Although, you may not recognise it at first. Instead of a steel tumbler, it is placed before us in... (wait for it) an upstanding light bulb. To drink the soup, you must pick up the bulb and pour the soup from an open socket. The bowl it goes into, by the way, is not just any bowl. It turns out to be an essential oil diffuser. The flame beneath warms up your soup, and chopped veggies in different colours sit pretty where your candle usually is. So there you go — a warm, comforting classic with an inventive twist. Let there be light folks.