SANJEEV KAPOOR / THE HINDU.
A WHOLESOME MIX: Corn bhel with tomato and olives.
Olives are aplenty, and amazingly, they lend themselves well to a lot of Indian dishes
I recently came across this interesting tidbit — about 10 per cent of the world's olives are being used for table consumption; the rest are for extraction of oil. Now, this 10 per cent may seem small, but it translates into a figure of 15,00,000 metric tonnes!
What concerns us is how we can use table olives effectively in Indian kitchens.
Olives are good for health, and can be easily used in Indian cooking. What is more interesting is that table olives — green or black, pitted or stuffed — make salads in the Indian repertoire more enjoyable.
We do come across slices of black olives on pizzas and the kids seem to like it too, so why not make an extended contribution to salads such asaloo kachalu chaat, gajar and kishmish salad,murgh and Shimla mirch salad or even a tomato and olive upma.
We were recently at the launch of a restaurant, and they were circulating stuffed olives on crushed ice in margarita glasses. Wow, no nuts, no tikkas, just healthy, tender, stuffed olives where you can pick from ones with pimento, or almonds or hazelnuts.
No comments:
Post a Comment