Mid Day - - FOOD - All Hop­pipola out­lets

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

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