Do the karipatta twist


It is the bestseller at the bar at Benaras,” says international chef Atul Kochhar, swirling the iconic Mumbai Martini, the irresistible blend of vodka with ginger strains, curry leaves and a slash of lime. The signature cocktail has wowed diners at his Michelin-star restaurant Benaras in London, and is now a prized drink on the menu at his Mumbai eatery, N.R.I. (Not Really Indian). But the karipatta is intrinsically Indian. And the edgy twist the slightly pungent leaf brings to the drink lends it that winsome edge.

The modest curry leaf is reinventing itself with utmost pizzazz. From forming the core ingredient of the hot, spicy South Indian tadka that laces idli, sambhar, appam and aloo, the karipatta has soared to the elixir bounty yonder in zippy forms, much beyond the finely ground powder, flavoursome rubs and seasoning essential, forms in which it nestled in grandma’s kitchen caddy...................Read more

 

Source: The New Indian Express


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