New Super Foods, New Avatars

Kokum gets catchy

This tangy, tropical fruit has been loved by Indian cooks for generations. However, it's only now that the world is waking up to its many virtues. "Kokum (garcinia indica) is great for reducing hyper acidity, indigestion and gas. It is also rich in antioxidants and can help neutralise free radicals," explains fitness expert and founder of Kinetic Living, Urmi Kothari.

From being a spice huddled away in traditional kitchens, it now finds use in "many compotes and sauces in modern cooking. It's a special ingredient in any kitchen, used for its highly sour and mildly sweet taste," says chef Saransh Goila.

Thanks to kokum's versatility, Novotel Imagica's Executive Chef Gaurav Charaborty uses it to "make a plethora of dishes from delicious jellies to kokum cheesecake, gourmet kokum pizza and more. In the molecular route, kokum foam is one of the most current forms of food art." While kokum coolers have been a household favourite to beat the heat, a chic alternative is combining the healthy fruit with chia (from the mint family). What's more it's an active ingredient in bars too, with drinks like Kokum Margarita to Kokum vodka sherbet.

I for imli, I for incredible

For most of us, this sour Indian fruit is reminiscent of many happy childhood memories—but that's not where the magic of imli stops. It helps eliminate colon cancer causing toxins and also helps fight bad cholesterol.

Says restaurateur Farrokh Khambata, "The new way to use imli is by replacing the traditional sour ingredients in recipes with tamarind pulp." In its contemporary avatar, imli is also finding its way into burgers and desserts. Chef Paul Kinny of Bellona Hospitality, explains: "Thanks to its tangy taste, imli is a great core ingredient for barbecue sauce commonly used in sandwiches and burgers at our restaurants." For a dessert with an edge, there's a white wine-based imli sorbet.

With desi chic picking up as a hot trend in the world of mixology, Chef Aditi Goel recommends an imli and sugarcane mojito. A personal favourite is the 'Shazia Imli' (rum, tamarind, chilli paste, salt) at the popular watering hole, Monkey Bar.

The farro factor

This marvelous grain is only produced in 50 small farms in Tuscany, Italy — and yet, it has caught the world's fancy. Farro is much feted for its numerous health benefits. It is a rich source of protein, vitamin B and complex carbohydrates and its fibre content is higher than that of quinoa and barley. "Farro has been a mainstay of the Italian diet since ancient times, and among all the other old-school emerging trends, this one will remain evergreen," says chef Goel.

The grain lends itself well to interesting soup and salad preparations—the Tuscan farro soup with white beans and tomato is Goel's favourite. "Apart from soups and salads, one of the best ways to use farro is by adding it to gravies. It can enhance even a tagine or a stew. Soaked Farro grains can be toasted with butter, combined with chocolate and made into health bars," suggests chef Chakraborty.

Magic of matcha

A powdered green tea, this superfood from Japan is just what the doctor recommended. "It is one of the richest antioxidants, it is has high catechin content, specifically the type that's recognised for its cancer-fighting properties. Here's a bonus: it increases the body's inherent rate of burning calories by four times the average," says Urmi Kothari.

Matcha works well in desserts too. "Matcha is still finding its path in India. It's amazing for desserts, smoothies and shakes as it lends a great colour and taste. Matcha also makes for a lovely garnish over a slice of cake or while plating a dessert." At St Regis, executive chef David Watson uses it in "the 40 Layers Green Tea Cake and Green Tea Tiramisu. Another interesting idea is a matcha sorbet spiked with sake (Japanese rice wine). Matcha-flavoured cheesecake is also on my list."

The Fatty Bao restaurants serve a delicious matcha-flavoured Pistachio and Green Tea Chiffon Cake. This powdered tea is also becoming a popular flavour in the world of chocolates, but those who don't have a sweet tooth mustn't fret. Chef Chakraborty has an intriguing option: "Using matcha powder in certain quantities yields excellent loaves of bread. Along with cheddar cheese and a strawberry marmalade sandwich, it is a perfect high-tea dish," shares Saransh Goila.