Nut to be left out
BRIMMING WITH GOODNESS, WALNUTS ARE THE PERFECT TREAT TO INDULGE IN
Considered to be one of the most effective superfoods, walnuts are packed with almost every conceivable vitamin and mineral, not to mention protein, healthy fats, and antioxidants. These single-seeded stone fruits can be your go-to snack and are equally versatile in puddings and sweets.
In my quest for the perfect walnut, I trek up to the Southern Swiss Alps where walnuts grow in plenty. Because they exist in such large quantities in the Engadin region, locals have put them to good use and a world renowned cake owes its lineage to the walnut. Generations of local confectioners have continued to refine this specialty filled with cream, caramel and chunky walnuts. The Engadin walnut tart is the ultimate guilty pleasure. At the famed Badrutt’s Palace Hotel in St Moritz, Switzerland, I come to sample their divine Engadin nut cake, a traditional favourite for afternoon tea in Le Grand Hall with its high ceilings and marbled floors. Engadin confectioners, who worked in Italy, France and America in the 18th Century, are said to have brought the recipe home, perfecting it here. Today, Engadine walnut cake is one of the gastronomic icons of Graubünden, a Swiss culinary classic that is exported all over the world. Executive chef Michel Jose of Badrutts Palace tells me what makes it so special. “It is the filling that makes this cake irresistible, thanks to the walnuts. The crunchiness of the local walnuts, combined with honey and cream is a winning combination,” he adds. Closer home, the walnuts from Kashmir are known for their superior quality and delicate taste. Chef Varun Inamdar informs, “There are three varieties, known as Wonth, Kagazi and Burzul. Wonth is a hard nut to crack due to its thick outer shell and small kernel, best used for extracting oil. Kagzi has a thin outer shell with a white and tender kernel, best for exports. Burzul
is a mediumsized variety with a dark, thick outer shell and dull white kernel. It is usually acid washed to make it