UNICORN STIR-FRIED BUTTER GARLIC NOODLES
A plate of unicorn noodles might dazzle you with its colours, but chef Harman Sawhney of Hoppipola tells us that they are surprisingly easy to prepare. The trick is to use natural colours, he says. “Depending on your choice of colour, you take an ingredient and boil it in water. For instance, for red noodles, take cut beetroot, boil it in water, take it out and then add the noodles to it. The noodles will take on a nice, concentrated hue of scarlet. And, this is different from Schezwan noodles, because that takes on the colour of the sauce.” He prefers using no sauce, because he’d rather not dilute the colour and flavour that natural ingredients lend to the noodles. “You can even make blue noodles. Boil red cabbage in water and add a pinch of baking powder to it.” He opts for mild flavours of olive oil, basil and butter garlic, as “anything else will be too overpowering”. It was six months ago that he first tasted the dish at a birthday party in Pune. “This dish has more visual appeal and children are especially drawn towards it,” says the 35-yearold chef, who introduced it in his kitchen two months ago. Initially, however, customers had their reservations. “The most common perception is that they are laden with artificial colour. There have been times when I’ve had to take guests into the kitchen to show them how we make the dish,” Sawhney laughs.
Chef Harman Sawhney launched the dish two months ago