UNICORN NODDLES WITH SMEARED SCALLOPS
KAAMA, Lower Parel R550
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