Contemporary touch on the imperial kitchen
Indians are known for their opulent wedding ceremonies and lavish gastronomies. The cuisine of the region is famous and notorious, adored and despised, preferred and abstained from for the same reason- spicy cooking style. The rich and velvety curries laden with crème, clarified butter, nuts and a range of luxury ingredients are the heart and soul of this diverse cuisine.
However, even amid all this, if health were to be ruled out, the ambrosial servings wouldn’t fail to impress a single soul. The otherwise bland palate of the western world has also learned to appreciate and replicate these majestic servings. But putting up with the spices and digesting the oil-rich preparations still remain a challenge for the contemporary sophisticated patrons, who have a penchant for international flavours.
This challenge was taken up by several chefs in the industry and particularly at a North Indian restaurants in Gurgaon. Since the place specializes in serving hot and zesty Punjabi-Mughal preparations, they decided to experiment with the food to please the health conscious patrons.
The transitioning and experiment was a tough change as we held a reputation for authentic recipes and unscathed flavours. We have proudly preserved the Indian fare from adulteration and compromise in flavours that has seeped in. Quick tricks and easy alternatives are not in our glossary, explains the chef and his counterpart at their second restaurant in Saket.
So, they started off by going easy on oil. The most prominent factor that adds to the richness of our cuisine is the oodles of butter and clarified butter channelled in making the food a taboo amid health freaks. We served olive oil preparations instead and reduced the fat content. And today in the purview of health of our patrons we have adopted most of the recipes in this way.
However, should you have more specific needs most restaurants in Saket are happy to customize our dishes according to your wishes. The low fat variants of most dishes on the menu are available. They will use skimmed and fat free counterparts of dairy products, leaner pieces of meat, controlled sodium content, whole wheat flour or even sugar substitutes if asked. And you will not find any compromise in flavour or taste, after all that’s what culinary research and development is all about.
Some restaurants can even accommodate organic and vegan preferences. From grains to veggies, spices to dairy and poultry, organic alternatives would be used. Similarly for vegans, tofu curries and soy milk desserts would be served with perfection.
Reference:http://www.dhababyclaridges.com/
