India's leading brand when it comes to all things dry fruits - Nutraj - recently celebrated Saffron Festival helmed by 'Turban Tadka' fame Chef Harpal Singh Sokhi - at its Nut Lounge outlets across Delhi.
Coinciding with the Lohri weekend, Chef Sokhi made it a point to visit Nut Lounge By Nutraj at Dwarka, Gurugram, Rajouri Garden, and Indirapuram to chat with patrons visiting the stores for their fix to all kinds of nuts, berries, dry fruits, seeds, dried fruits, and saffron this winter and make known to them, the health benefits of saffron.
Commenting on the fact that saffron is known for two attributes - color and aroma - Chef Harpal said that unfortunately, very few people know how to:
Given the two forms of saffron - dry and silky - one must go for the former owing to its less moisture content compared to the former.
This ensures that a greater number of strands can be packed for the same weight when it comes to dry saffron. Quoting an example, Chef Sokhi pointed out that if six or eight strands of silky saffron were to impart color, dry saffron can get the job done in two strands.
Furthermore, most of the general public purchases saffron and puts it in the refrigerator, which should not be so. Rather, a cool, dark, dry place like a kitchen shelf should be preferred for the same.
Repeatedly closing and opening a container of saffron also makes it prone to losing its aroma apart from the health benefits which are a given.
In terms of usage, Chef Sokhi pointed out that popular opinion makes it a favorite for desserts, however, he cautioned against boiling saffron - putting it in boiling milk, say, and keep on boiling thinking that it will give a darker hue.
Rather, Chef was of the opinion that saffron should be put as garnished for a prepared warm or preferably chilled dessert.
As far as savory preparations were concerned, Chef was all for using saffron in mild gravies or for aesthetic value in rice preparations, though he again cautioned to keep saffron away from the fire, lest it loses its aroma.
As a great immunity booster, saffron should be consumed on a regular basis. Sharing his recipe for Saffron Cappuccino that consisted of:
For plating, the saffron milk can be poured over the jaggery decoction and layered with whipped cream with a couple of strands as a garnish for aesthetic value.
Speaking about Nutraj, it is a 90-year-old name that has been a B2B player, with Nut Lounge exploring the B2C route.
Mr. Vishal pointed out that Nut Lounge wanted to position itself as a health store that focuses on experiential sale with their USP being that they are the largest importer of walnuts.
As for saffron, there was also a discussion as to how Iran accounts for over 90% of the world production and how saffron has a multitude of health benefits and can be easily incorporated into daily consumption.
Wrapping up the insightful Saffron Festival on a musical note as an ode to women across the country who prepare meals for their families infused with love and care, Chef Harpal recalled his 'Namak Shamak' jingle.
On the whole, it was an interactive session held at Nut Lounge By Nutraj with Chef Sokhi focussing on the nuances of the beneficial spice that is saffron. :)
Coinciding with the Lohri weekend, Chef Sokhi made it a point to visit Nut Lounge By Nutraj at Dwarka, Gurugram, Rajouri Garden, and Indirapuram to chat with patrons visiting the stores for their fix to all kinds of nuts, berries, dry fruits, seeds, dried fruits, and saffron this winter and make known to them, the health benefits of saffron.
Commenting on the fact that saffron is known for two attributes - color and aroma - Chef Harpal said that unfortunately, very few people know how to:
- Select Saffron
- Store Saffron
- Use Saffron
Given the two forms of saffron - dry and silky - one must go for the former owing to its less moisture content compared to the former.
This ensures that a greater number of strands can be packed for the same weight when it comes to dry saffron. Quoting an example, Chef Sokhi pointed out that if six or eight strands of silky saffron were to impart color, dry saffron can get the job done in two strands.
Furthermore, most of the general public purchases saffron and puts it in the refrigerator, which should not be so. Rather, a cool, dark, dry place like a kitchen shelf should be preferred for the same.
Repeatedly closing and opening a container of saffron also makes it prone to losing its aroma apart from the health benefits which are a given.
In terms of usage, Chef Sokhi pointed out that popular opinion makes it a favorite for desserts, however, he cautioned against boiling saffron - putting it in boiling milk, say, and keep on boiling thinking that it will give a darker hue.
Rather, Chef was of the opinion that saffron should be put as garnished for a prepared warm or preferably chilled dessert.
As far as savory preparations were concerned, Chef was all for using saffron in mild gravies or for aesthetic value in rice preparations, though he again cautioned to keep saffron away from the fire, lest it loses its aroma.
As a great immunity booster, saffron should be consumed on a regular basis. Sharing his recipe for Saffron Cappuccino that consisted of:
- Boiling jaggery and pepper in water to a medium thick consistency,
- Straining the liquid and taking a shot of the decoction,
- Boiling milk separately and putting crushed saffron in it as it comes to a complete boil.
For plating, the saffron milk can be poured over the jaggery decoction and layered with whipped cream with a couple of strands as a garnish for aesthetic value.
Speaking about Nutraj, it is a 90-year-old name that has been a B2B player, with Nut Lounge exploring the B2C route.
Mr. Vishal pointed out that Nut Lounge wanted to position itself as a health store that focuses on experiential sale with their USP being that they are the largest importer of walnuts.
As for saffron, there was also a discussion as to how Iran accounts for over 90% of the world production and how saffron has a multitude of health benefits and can be easily incorporated into daily consumption.
Wrapping up the insightful Saffron Festival on a musical note as an ode to women across the country who prepare meals for their families infused with love and care, Chef Harpal recalled his 'Namak Shamak' jingle.
On the whole, it was an interactive session held at Nut Lounge By Nutraj with Chef Sokhi focussing on the nuances of the beneficial spice that is saffron. :)
No comments:
Post a Comment
Thanks for Stopping By!
It would feel great to hear from you and respond to your valuable suggestions! Do leave a note here in the Comments Section!