Saturday, October 24, 2015

FOODIE SPECIAL............BOWLED OVER


BOWLED OVER


Chuck the plate. Take a bowl. Layer it with comfort food, then sprinkle some
 nutrition and imagination

Gorgeous bowls of puréed kale and pineapple chunks are topped with goji
berries and hemp seeds, almost to artistic perfection.Shots of photogenic
smoothie bowls are the newest things to flood Instagram accounts.
Everything from power-packed muesli or fro-yo bowl to kick-start a long
day to an Asian-style lunch bursting with antioxidants, people are eating
most meals out of a bowl today. The trend fits into today's fast-paced
lifestyle where a convenient, quick meal that is easily homemade and
healthy is all one needs.

ONE STOP CHOMP
All flavours and aromas muddle together in the closeness of a bowl instead
of running astray, like when on a plate. “It's your entire meal coming together
at once. Meal in a bowl is like an Indian thali with limited portion and
more nutrition,“ says chef Vikram Khatri who specialises in Asian and
Japanese meals in bowls. “The trend can be traced back to the traditional
Japanese hybrid dish donburi with steamed rice as a base and cooked
chicken, beef or veggies as toppings. The idea is to try various permutations
and combinations, lay er food with various nutrients and, above all, have a
meal on the go,“ adds Khatri. Another appealing part of the bowl concept is
that they are cosmopolitan and versatile. A melding of spices, ingredients,
 proteins, whole grains and sauces come together to represent varied global
tastes ­ all in one convenient bowl.

MACRO PORTIONS
The meal in a bowl makeover ensures you toss an array of vitamins, minerals
and antioxidants into your bowl and delicately construct a macrobiotic wonder.
With no loaded gravies or fried dishes, the concept stays true to its Asian and
Japanese roots, stressing on raw or lightly-cooked food.You could make a very
visually-striking Korean bibimbap or a soupy hot pot of Malaysian laksa.
“One could just use seeds, whole grains like millet or quinoa, some yogurt
and crunchy lettuce and have a great meal-in-a bowl! No extra oil, make it
semi cooked or semi-processed if you wish,“ says nutritionist Ishi Khosla.
Meals-in-a-bowl work great in today's discerning times where conscious
eaters are enhancing their meals with nut powders and roasted seeds and
adding that extra touch with sauer kraut or miso. “You also get a better
sense of portion in a bowl, unlike a plate where you eat extra from katoris,“
she adds.
BE YOUR OWN CHEF
Creative edible bowls, when executed well, combine comfort food with
adventurous flavour exploration. The concept is to put together small
morsels of food in an appealing way that packs in variation and is satiating
to both eyes and the palate. “It's almost like constructing a scientific meal
as per your health needs. You could throw in as much iodine, omega 3,
carbs and fat as you please. If you're on a diet, there could be nothing
better than a bowl meal,“ adds Khatri. Just follow the basic formula of
grain + green + protein, and the possible combinations are endless.
supriya sharma

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