UNI­CORN NODDLES WITH SMEARED SCAL­LOPS

KAAMA, Lower Parel R550

Mid Day - - FOOD -

Ex­ec­u­tive chef Ro­hit Lobo first tasted uni­corn noo­dles dur­ing a trip to Tai­wan last year. “The rain­bow colours left me mes­merised. I be­lieve that you eat with your eyes be­fore you ac­tu­ally taste the food,” he says. When he de­cided to repli­cate the recipe, Lobo re­alised the chal­lenge it came with. “Well, I’m no Jamie Oliver, so it took me three at­tempts to get the colour I was look­ing for. You need to mas­ter the ra­tio of water to pur­ple cab­bage and then the amount of lime needed to change the colour of the noo­dles to get the pink. It is a game of pa­tience and a few tri­als,” he says. Till date, he has ex­per­i­mented with the noo­dles along with car­rot, zuc­chini, bell pep­per, av­o­cado, radish, beet­root and cab­bage. The noo­dles, which have a hint of le­mon, com­ple­ment the sweet­ness of the fresh veg­eta­bles, mak­ing it a good bal­ance of flavours. “I have made a few peo­ple try it and the first re­ac­tion was “it’s too pretty to eat”. The next thing they did was take a hun­dred pic­tures for In­sta­gram and Snapchat,” he laughs.

Chef Ro­hit Lobo prefers to serve the noo­dles on poached cab­bage leaf

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