Gourmet, organic foods, plating … these are some of the mantras of modern cooking. Simple cooking methods that retain food value and nutrition, eye-catching presentation and appealing looks having become the latest trends in the culinary world. Most of the top-notch hotels have started introducing the concept of fine dining to catch up with these upcoming trends. Another trend …healthy organic ingredients are catching up too, with many companies and outlets retailing in exclusive organic produce. When Food Lovers, a reputed magazine in Bangalore conducted a workshop on Active Foods at the Taj, I didn’t want to miss the chance. After all, you don’t get the chance to train under one of the most famous chefs in Bangalore everyday. The workshop was all about Active ingredients, simply put, food that makes you active. Nutritious food that improves metabolism and at the same time makes sure you don’t put on the extra weight. In simple terms, heathy food that ensures over all well-being.
The workshop was divided into two major parts. After the basic introductions, we had an interactive session with Sheela Krishnaswamy, a reputed nutritionist. The discussions ranged from healthy eating to portion control. The session helped bust a lot of myths about healthy eating.
This was followed by an interactive session with Chef Naren Thimmiah who explained a lot of facts about healthy cooking.
Some useful facts that I leant from the workshop:
Healthy eating is all about portion control. Eating all foods in the right quantities. Dont deny yourself occasional weekend treats 😀
Great cooking is not always about complicated cooking methods. It is about using simple cooking techniques too that enhance and bring out maximum flavours of the ingredients.
Raw salads can be yummy too. You just need to know how to make the right dressings. These dressings can be made in about 10 or 12 different ways.
You can turn everyday dishes like Upma into Active Foods. You just have to know what ingredients to use in there to bring out the maximum nutrition.
Plating gives out the best results when done on white plate.
I will now let the pictures do the talking.
THE VENUE:
MAN OF THE MOMENT: CHEF NAREN THIMMIAH:
PREP:
DISHES DEMONSTRATED:
Iceberg and sprouts salad
Mediterranean Grilled Vegetable Platter
Chicken Confit Tower
Bell Pepper Pomfret Swirl
Orange and Butter milk Panacotta
TEA BREAK:
Healthy juices on display
LUNCH TIME:
Salads: Truly yummy!!!
Desserts: Healthy indulgence
