Indian chefs say you can not only make chaat with suran but also halwa, apart from curries, and even give it an Italian twist. Photos: Special arrangement
Almost everybody loves chaat in India. It gets even better because every part of India boasts of different types of chaat that you must have eaten. At Cafe Duco in Bandra, chef Urvika Kanoi takes this very love for chaat and adds yam to it. In a delicious mix of flavours, the city chef adds pomegranate, bhujiya, hung curd and more to make a flavour bomb in one bite.
You can not only make savoury items out of suran because Gaurav Parashar, executive chef at InterContinental Jaipur Tonk Road says you can also make a delicious suran halwa pudding.
If you have been itching to experiment with suran, then chef Xavier Pramanik, executive chef at Refinery 091 in Kolkata wants you to give it an Italian twist, using Indian ingredients to make an Elephant's foot tortellini.
Chef Debojyoti Sarkar, executive chef at Roots Kolkata, says you can make the jimikand porcupine a la roots. The savoury dish has a variety of flavours that come together with every bite.
Exploring Konkani cuisine, Veeraj Shenoy, chief officer – food and beverage, Imagicaa, which is owned by the Malpani Group, says you can make the Surna Koot. Shenoy explains that while suran is known as yam, koot in Konkani refers to chutney made from spices. Surna Koot is diced yam fried crispy and added to a spicy coconut chutney and makes for a good side dish to go with south-indian staple rice. The crispy shallow fried yam when added to the coconut chutney with a strong flavour of asafoetida, gives the required crunch and takes the red chilli coconut chutney with a flavourful seasoning to a whole new level, according to him.
It is not only Italian but chef Akash Deshpande, Chef de cuisine at NAVA also uses French cooking techniques to make the dish for main course at the restaurant. Growing up eating suran, the Mumbai chef says it was natural for him to combine the best of both worlds to make the dish.
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