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US sitcom Seinfeld’s most famous episode, The Soup Nazi, proved that there are some people who would do anything for a Crab Bisque or a mulligatawny. Indian chefs may not throw about the catchphrase “No soup for you!”, but they are equally passionate about their soups. Check out an interesting review done by livemint
At The Park, New Delhi, the soups on the menu change according to the season. In summer, varieties of chilled, fruit-based soups such as mango, yoghurt and ginger, green almond and grape as well as varieties of gazpacho are popular. “Even the hot soups on the menu are much lighter in summer, and the flavours and textures get heartier as the year progresses,” says chef Bakshish Dean, director, food production, for the hotel. Currently, the Kale Channe Ka Shorba and Minestrone Genovese are the best-sellers. “There’s more to eat and less to drink in the minestrone, so its done quite well in the past month,” says Dean.
Wich Latte, a cosy cafe in south Mumbai, has a lot of takers for its soups such as Potato and Leek, Cream of Mushroom and Corn Chowder in the monsoon and winter. The soups’ popularity is probably also due to the fact that the cafe serves them in a “bread bowl”—a round of hard, hollowed out bread, which is baked fresh in-house.
Nikhil Chib of Busaba, an Asian restaurant in south Mumbai, says the Burmese national dish mohinga—rice noodles in a fish soup—is popular with patrons who have tried it once and developed a taste for it.
Chef Max Orlati, executive head chef of the Olive restaurants in Bangalore, Mumbai and New Delhi, says diners don’t often move beyond tomato or minestrone. “Even when they were not on the menu, people ask for them. So now we list them,” he says. A few years ago, he put his favourite Italian soup, passatelli—a meaty stock with parmesan and breadcrumbs—but it didn’t do too well. “If I urge people to try it then it does well,” Orlati laughs. Olive serves cold soups in summer and their best-seller in the winter is Corn Soup with Chilli Oil.
Source: livemint |
