New Delhi Imperial goes organic way
By Ayesha Singh
07th July 2012 10:15 AM
As many Indians become aware of their unhealthy eating habits, hotels and restaurants all across the country are doing their bit to cater to their customers specific dietary requirements. Most recently, 1911 at the Imperial New Delhi launched their new organic menu as part of their lunch buffet, for which they have more takers than they anticipated. “Organic is the way to sustainable growth of farming and agriculture. Moreover, the widespread consciousness towards general health and fitness is also the major driving force towards this trend,” says chef Willi Haueter, the Executive Chef. He has taken the menu to a different dimension with new techniques, innovative presentations and usage of fresh produce and spices, reinventing continental cuisine with unusual creations and pairings.
The recipes created with maximum usage of organic fruits and vegetables, poultry products and fresh sea offerings include dishes like Roasted Barley and Chicken Soup, Miso Soup, Roasted Cauliflower and Basil Soup with Poached Egg and Sprouts, Chickpeas and Sesame Soup with Pomegranate, Curry Flavoured Sweet Potato and Almond Soup, Oatmeal and Chicken Cream, Roasted Beef and Sweet Potato Salad with Maple and Cinnamon Dressing, Fresh Tomato and Fetta Cheese Salad with Balsamic Dressing and Rucola, Cobia Filet and Organic Black Rice, Roasted Ricotta with Fresh Herbes and Ratatouille, Black Cod with Crushed Potato and Fennel Salad, Green Pepper and Wine Braised Chicken with Oats and Wild Mushrooms, Blueberry Colette, Pear Gratinee, Apple Granola, Orange Tartelette with Candied Organic Peel, Passion fruit and Lemon Tartelette and a lot more. “Many people are under the misconception that organic food doesn’t taste as good as the regular food. In my opinion it is the other way round. Organic vegetables taste much better than regular vegetables and I can vouch for that as a chef,” says chef Haueter adding that his favourite dish from the menu is the Roasted Chicken and Barley Soup.
The dishes that are only offered during lunch, will soon be available as part of an à-la-carte menu. “The gourmet delicacies from the organic menu are extremely creative and lot of research has gone into shaping them. Tacked onto this is the goodness of health as we throw in a few of our natural dips and techniques, making it truly special. While tending a vegetables garden in the hotel backyard, I feel there is no greater joy than running to my garden to pluck fresh parsley as I stir my fish. The vegetables plucked just before cooking adds fresh flavours and is 100 per cent healthy,” he says adding that he is ready to cater to the growing demand for unique organic dishes.
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