MAKHANA TAKES OVER CAFE MENUS

Move over fries and pakoras! City chefs are turning the humble fox nuts into fancy dishes. It’s time to taste delicious makhana wraps and makhana choco pudding

There was a time when, for gastronome, hot favourite appetizers would include French fries or pakoras or fish and chips, but now it seems like fox nuts or makhanas are taking over the fried food choices as food enthusiasts are leaning towards this healthier option. The trend of preparing different dishes from fox nuts is also picking up in Delhi restaurants as chefs are happily experimenting with them. From Makhana Choco Pudding to Peri Peri Makhana and Wasabi Makhana, here’s a lowdown of all you need to know about fox nuts and innovative dishes available at cafes.

FOX NUTS AND THEIR BENEFITS

Makhanas are seeds that are healthy and full of nutritious elements. Also called lotus seeds, they come from a plant called Euryale Fox that grows in the immobile water in parts of Asia. “Makhanas are low cal proteins and are high on vitamins and minerals. They are filling and are a meal on their own. They don’t spike up sugar or glucose levels as they are low on glycaemic index,” says chef Amrita Raichand.

Chef Rahul Kholia agrees and adds that fox nuts are also low in cholesterol, fat and sodium, which makes them an ideal snack to satiate inbetween meals for when you feel hungry.

“They are also beneficial to those suffering from high blood pressure, heart diseases and obesity due to their high magnesium and low sodium content. In addition, the presence of a natural flavonoid called kaempferol helps prevent inflammation and ageing. Makhanas are gluten-free, protein-rich and high in carbohydrates and hence good while one is on a diet,” adds Kholia.

This traditional snack is lightweight yet fulfilling. “We have grown up eating makhanas but their existence was lost. However, we have started valuing it now as people are looking for healthy options to add to their lifestyle and food preferences. They are bland and so easily adapt to different flavours. That’s why chefs are experimenting with them,” adds Raichand.

“We often meet people who want to spice up their preferences with something that’s tasty yet healthy. And we also feel that fries are food from the past. Making dishes using makhanas has allowed us to experiment well. Also, the calcium content in them is high to make them a proficient resource of calcium that one requires,” says chef Sunder Singh.

Another important reason for makhanas being a rage is its availability, cost and storage. “They are easily available in the market, they are not so expensive and very easy to store, which is why a chef’s kitchen is now flooded with fox nuts,” adds Kholia.