An exotic touch to your plate

Let the aroma of these exotic veggies permeate through your kitchen as we get chefs to share tips on how to use them to satiate your taste buds

Browse through any food superstore in the city and you’d realise that veggies like broccoli, kale and zucchini are not exotic anymore. Now there are a bunch of imported but homegrown vegetables like black tomatoes, ancho chillies, wasabi rocket, komatsuna (or Japanese mustard spinach), purple corn, watermelon radish, Jerusalem artichoke and fennel pollen that are finding a place next to your traditional offerings. If you’re worried about how to go about incorporating these in your daily meals, fret not. The chefs we spoke to tell us these vegetables can prompt you to open up your palate.

Fennel pollen Kshama Prabhu, executive chef at The Bar Stock Exchange, says: Fennel Pollen is almost like a secret ingredient, which is used to liven up the flavour of anything from soups to roasted meats. Categorised as an herb, it is popular in the Mediterranean region. It not only acts like a flavour enhancer but also as a booster to the dish. Slightly sweet, it adds a kick to your dish and has a distinct aftertaste. It is rich in Omega 3, protein and dietary fibre with Vitamin B. It is also a great source of calcium and magnesium. A lot of people are allergic to this as it is a flower. It is primarily used in Italian cooking. You can use it in bakes, pastries and flavoured biscuits. You can also use it as a garnish in Indian meals and as a seasoning to white meat and poultry.

Jerusalem artichoke Chef Sameer Bhalekar, Executive Chef at Myx, says: The Jerusalem Artichoke is slightly tangy and rich in vitamin C and iron. The tuber often resembles ginger in terms of texture. It’s great to add in boiled artichokes salad as an add-on. But personally, I prefer confit-cooking it. To use this method, add the artichokes to a wide pot or a large high-sided pan. Cover the articokes with oil over medium heat. Let the artichoke cook all the way through — this may take about 45 minutes to one hour. You can serve this with fish since this flavour complements the soft, flaky meat.

Watermelon radish Ranveer Brar, celebrity chef, says: Watermelon radish is an heirloom variety. It has a very mustard-like taste with a slight fruitiness. It’s texture when fresh, is crispy, and when pickled, it is chewy with a slight crunch. Watermelon radish is a high source of micronutrients, especially rich in Vitamin A, D and E, which is great for the skin. The fresh produce is high in sulphur, which helps treat urinary tract infections and even hypertension. For the Indian palate, pickling watermelon radish is the best. Otherwise, I recommend it for salads. It can also be grated and added to fresh sprouts.

Black tomatoes Rakhee Vaswani, celebrity chef says: Black tomatoes are used in Mexican food. They’re healthier than the red ones that are available here. Besides, it is touted to be the latest superfood as well. Black tomatoes have a savoury flavour and not as sweet as red tomatoes. It is rich in Vitamin A, which is good for eyesight, and also known to destroy cancer cells. It can be used in salads, pasta sauces and Mexican food.