With the monsoon season here, mid-day.com spoke to Indian chefs to share their favourite recipes with a touch of innovation for the monsoon.
Multi Millet Spinach Soup
With the popularity of millets in India in the last year, chef Varun Inamdar, who has put together the Godrej Vikhroli Cucina Millets Cookbook, says you can make a Multi Millet Spinach soup. It not only makes the most of millets but also gives a twist to your classic spinach soup this monsoon. Make it with 1/2 cup sprouted moong, 1 tbsp finger millets, 1 tbsp Barnyard millets, 1 tbsp Kodo millets, 1 tbsp foxtail millets, 1 tbsp Brown top millets, 1 tbsp Jowar, 1 tbsp Bajra, 1/2 cup Onions, 1/2 cup spinach leaves, 1 tbsp groundnut oil, Godrej Jersey milk 1/4 cup, 1 tbsp Black pepper powder, 1 tbsp cumin seeds and Salt as required.
African Spicy Peanut Chicken Soup
If you love your chicken soup but want to innovate with it, then Veeraj Shenoy, who is the chief operating officer, F&B, Imagicaaworld Entertainment Ltd., run by the Malpani Group, says you can make the African Spicy Peanut Chicken Soup. It is on their menu at Zeze Bar & Grill.
Char Sue Pork Ramen
While soup and broth are enjoyable, one cannot ignore the popularity of ramen over the years in Mumbai and India. It's also why chef Manas, sous chef at Taki Taki says you can make a delicious Char Siu Pork Ramen.
Malvani Chicken Shorba
While talking about soup one can't miss out on enjoying a delicious bowl of shorba. Chef Prasad Parab, culinary partner at Coast & Bloom wants you to explore Malvani cuisine by making the Malvani Chicken Shorba. He says the soup has ginger and green chillies which will act as digestive and boost the immune system which is most needed in this season's weather change.
Truffle Cauliflower Soup
Chef Mayank at the newly opened QEY in Lower Parel wants you to explore with flavours by making the Truffle Cauliflower Soup. Make the soup with 20 gm butter, 10 ml refined oil, 10 gm chopped leeks, 5 gm chopped onion, 10 gm minced garlic, 250 gm chopped cauliflower, 200 ml milk, 100 gm Amul fresh cream, Vegetable stock: 150 ml, 3 ml truffle oil, Salt: 5 gm and 4 gm sugar.
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