US cranberries in ‘Vickypedia of Food’

I believe in cooking, ‘ingredient’ is the king, and I feel that says it all. It depends on chefs and how they use the ingredient appropriately with right pairing to create absolutely awesome food

Published: 14th July 2018 03:10 AM  |   Last Updated: 14th July 2018 03:10 AM   |  A+A-

Express News Service

BENGALURU : I believe in cooking, ‘ingredient’ is the king, and I feel that says it all. It depends on chefs and how they use the ingredient appropriately with right pairing to create absolutely awesome food. Having said that, nowadays, I am focussing on ingredients that are healthy and add an interesting flavour to the dish as well... in short, healthy ingredients with an oomph factor.

One such interesting ingredient that I have started using is a lot is US Cranberries. It perfectly qualifies as a ‘healthy ingredient with oomph factor’. The fruits are coral red berries that are sour, tart and aromatic in flavour. Red cranberry fruits contain organic acids, tannins, iron and other vitamins and minerals and are qualified as a superfruit. It is rich in Type A – proanthocyanidins (PACs) that provide an antibacterial effect that is good for stomach and oral health. They are also rich in polyphenol content and hence, promote heart health. These little berries add a powerful punch of nutrients to any recipe.

Cranberries require special growing environment including acid peat soil, low temp, and adequate fresh water supply. US cranberries are of good quality. It is a versatile ingredient that can be paired well with food as well as drinks. It adds an interesting flavour to many Indian recipes. I have used it in rice kheer, tomato chutney, korma and tandoori food to name a few. Response from people on usage of US cranberries in Indian food has been very good and this gives me a lot of encouragement to use it more with Indian food.

My journey so far has been awesome. I have always been an explorer, travelled across the world and assimilated knowledge and experience from different countries and people. I have worked with 37 nationalities and have cooked for Queen Elizabeth, Nelson Mandela, Rod Stewart, to name few. The experience encouraged me to think out of the box and create something different. I developed my style of cooking where ingredients are the king. Global influence, ability to identify interesting ingredients and pairing them in an interesting manner, and using modern techniques helped me in creating my own style of cooking, my ‘Vickypedia of Food’

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