29, Kemps Cor­ner R200

Mid Day - - FOOD -

Ex­ec­u­tive sous chef Sun­der­lal Shah tasted uni­corn noo­dles for the first time only a month ago, de­cid­ing al­most im­me­di­ately to whip them up him­self. What sets it apart from reg­u­lar noo­dles is that th­ese need to be soaked and not boiled. The dish is the lat­est ad­di­tion to the res­tau­rant menu. “You can pre­pare the dish with any va­ri­ety of noo­dles. We take water and put the red and pur­ple cab­bage in it to ex­tract the colours. We soak it for half an hour to get a dark hue, and af­ter that we squeeze le­mon and orange juice on the clear noo­dles. The process takes 15 min­utes. Then, we plate it with fruits, cu­cum­ber and beet­root. We glaze it with a driz­zle of honey chilli sauce to add to the flavour. The taste de­pends en­tirely on the dress­ing. Our ver­sion tastes a lit­tle fruity and cit­ric.” Shah feels uni­corn noo­dles taste best with fruits. “The zesty and cit­ric flavours of the fruits com­bined with the earthy taste of beet­root and pur­ple cab­bage make for a bal­anced and nu­tri­tious dish,” he says. The fore­most chal­lenge is get­ting guests to try uni­corn noo­dles. Shah says, “We have done a few tast­ings and ini­tially, we had to con­vince guests about its au­then­tic­ity. But, I feel uni­corn noo­dles are here for the long haul. Who wouldn’t want noo­dles that are both healthy and vis­ually ap­peal­ing? Plus, think of that pic­ture-per­fect im­age on your In­sta­gram!”

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