Dishkiyaoon, BKC R350

Mid Day - - FOOD -

Chef Sunny Pun­jabi, Sous Chef at Dishkiyaoon, gets why the food world is trip­ping on the uni­corn and mer­maid trends. “What makes it in­ter­est­ing is that ex­per­i­ment­ing with your reg­u­lar kitchen in­gre­di­ents can give ‘uni­corn’ colours to a dish. And the best part is that it’s healthy,” he says. Pun­jabi was in New York, when he sam­pled the uni­corn bowl from a food truck. At the BKC res­tau­rant, he uses saf­fron, pur­ple cab­bage and zuc­chini to lend colour to the noo­dles. While many have ap­pre­ci­ated the dish, the chef feels it may not ap­peal to ev­ery­body. “Those who didn't have a taste for cit­ric flavours didn’t like it much. We also re­ceived feed­back to pad it up with more pro­tein and greens, which we’ve done.”

Chef Sunny Pun­jabi uses saf­fron and zuc­chini to lend colour to the dish

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